Dulce de Leche Ice Cream Cake

Ingredients

BOTTOM LAYER (BROWNIE):
• 5.3 oz (150g) semi sweet chocolate
• 3.5 oz (100g) unsalted butter
• ½ + ¼ cup sugar
• ¼ cup brown sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 tsp cocoa powder
• ½ + 1/8 cup all purpose flour
• ½ tsp salt
SECOND LAYER:
• 2 cups dulce de leche ice cream (link for recipe below)
TOP LAYER:
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1/2 tbsp vanilla paste
BUTTERSCOTCH SAUCE:
• 2 tbsp unsalted butter
• A pinch salt
• 5 tbsp heavy cream
• 1/2 cup brown sugar
SUGARED WALNUTS:
• 1/2 cup walnuts, chopped
• 2 tbsp brown sugar
• 1/2 tbsp unsalted butter

Instructions

BOTTOM LAYER (BROWNIE):
1. Preheat oven to 350F (180C).
2. In a large bowl, place chocolate and butter. Melt them in the microwave oven or in bain-marie. Mix well. Add sugar and brown sugar and mix well.
3. Add eggs (one at a time). Pour in the vanilla. Finally add cocoa powder, flour and salt.
4. Pour batter in a 8 in (20 cm) round baking pan (prepared with parchment paper on the bottom - if you use a springform pan it will be easier for unmolding) and bake for approximately 30 minutes or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. When brownie is cooled put it (don't remove from pan) in the freezer for 1 hour.
TOP LAYER:
5. Whisk heavy cream until soft peaks form. Add confectioners' sugar and vanilla paste, and whisk until combined.
BUTTERSCOTCH SAUCE:
6. In a small saucepan melt butter and brown sugar. Add 2 tbsp heavy cream and a pinch of salt.. Let it simmer for 2 minutes. Remove from heat and add remaining heavy cream. Stir a little more and let it cool.
SUGARED WALNUTS:
7. In a small saucepan place all ingredients. When butter and sugar are melted, cook for 3 more minutes, until walnuts are caramelized.
ASSEMBLING:
8. Remove brownie from freezer. Spread dulce de leche ice cream on top. Spread vanilla whipped cream on top of ice cream.
9. Leave cake in the freezer for some hours (preferably overnight). To unmold easily (if you are not using a springform pan), turn cake pan upside down and let some hot water run through it. Remove from pan, remove parchment paper from the bottom and place cake on a plate.
10. Leave cake at room temperature for a few minutes before serving.
11. Pour a little sauce and sugared walnuts on each slice..