Brownie ice-cream cake

1.Preheat oven to 160°C/140°Cfan-forced. Grease and line a 20cm(base measurement) round cake pan with baking paper. Combine butter,dark chocolate and milk in a medium saucepan over low heat; cook and stir for 2 minutes or until melted and smooth. Cool slightly.

2.Stir in sugar, then egg. Sift flours and cocoa powder together; stir into chocolate mixture. Spreadmixture into prepared pan. Bake for1 hour or until crumbs cling to askewer inserted at centre. Cool in pan.

3.Meanwhile, place extra dark chocolate in a microwave-safe-bowl. Microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Spread chocolate on a baking tray lined with baking paper into a 25cm x 20cm rectangle. Melt white chocolate; spoon into apiping bag fitted with a small plain nozzle. Pipe rows of white chocolate onto dark chocolate. Drag a knife through chocolate, row by row in opposite directions, to create a feathered effect. Chill for 3 hours or until firm. Break into pieces.

4.Place brownie on a serving plate. Spread top and sides with frosting. Arrange chocolate shards around side. Top with ice-cream. Serve.