Ice cream chocolate cake with white chocolate sauce
For the sauce
200ml/7fl oz double cream
110/4oz white chocolate, broken into pieces
For the cake
2chocolate muffin, sliced in half horizontally
2 scoop of vanilla ice cream
4 tbsp of brandy-soaked cherries
drizzle of Tia Maria
white chocolate sprinkles, to garnish
scald the double cream in a saucepan.
Remove from heat and stir through the chocolate pieces. Leave to cool for a few minutes.
Hollow out the centre of each muffin with a teaspoon and pop the muffins on a baking tray and bake in a moderate oven 180C/Gas 4 for three minutes to warm through.
In a small bowl, fold the cherries through the ice cream, creating a rippled effect if desired.
Remove the warm muffins from the oven and put on a serving plate and drizzle over with Tia Maria.
Fill the centre of the muffin with a scoop of ice cream and replace the muffin top.
Pour over the white chocolate sauce and garnish with white chocolate sprinkles – this needs to be served immediately.