For brownie: 4 Tablespoons unsalted butter 2 ounces bittersweet chocolate, chopped 1/4 cup sugar 1 large egg, lightly beaten 1/4 cup gf flour 1/2 teaspoon baking powder 1/8 teaspoon salt 1/4 cup walnuts, finely chopped
1 quart gf strawberry ice cream
For ganache: 1 cup heavy cream 4 Tablespoons sugar 4 ounces bittersweet chocolate, chopped 4 ounces semi-sweet chocolate, chopped
1 cup whipped cream 1 Tablespoon sugar
1 pint fresh strawberries
For strawberry syrup: 1lb hulled strawberries 1/2 cup water 1/2 cup sugar 1/4 cup corn syrup Pinch of salt 2 Tablespoons fresh lemon juice
For brownie: Preheat oven to 325°F. Lightly butter a 9-inch springform pan. In a medium saucepan bring a small amount of water to boil. Melt butter and 2 ounces of chocolate, stirring constantly, in a double boiler over simmering water; water should not touch top pan. Remove chocolate mixture from heat and let cool slightly. Stir 1/4 cup sugar and 1 egg into chocolate mixture. In a small bowl, whisk gf flour with baking powder and salt. Add flour mixture to choolate mixture. Stir in chopped walnuts. Spread batter in prepared springform pan; smoothing surface with a spatula. Bake for 10 minutes, or until risen and dry to the touch. Let cool. Let the ice cream soften and spread half over the cooled brownie in the springform pan. Freeze for at least 4 hours.
To make the ganache, heat the cream and 4 tablespoons sugar until just boiling. Place the semi-sweet and bittersweet chocolate in a heat proof bowl. Pour the boiling cream over the chocolate. Stir with a whisk until smooth; let cool. Spread the ganache evenly over the frozen ice cream layer of the cake and freeze again for 30 minutes. Spread the remaining pint of softened ice cream over the ganache layer and freeze for at least 4 hours. Whip cream with 1 Tablespoon sugar and spread over the ice cream layer; freeze again. Hull and slice 1 pint of fresh strawberries and decorate the top of the cake. Freeze again.
For strawberry syrup: Place strawberries, water, sugar, corn syrup and salt in a heavy saucepan and bring to a boil over medium-high heat. Cook and stir until sugar dissolves. Reduce heat and boil for 10 minutes. Remove from heat and add lemon juice. Strain, removing solids and store in the refrigerator.
To serve cake: Let cake sit at room temperature for 30 minutes. Pool strawberry sauce on serving plates. Cut slices of cake with a knife and place on sauce. Drizzle more sauce over cake and serve.
This cake is not difficult, but it does take a few days to assemble.