Chocolate and Baileys Brownie with Raspberry Sorbet
Sweet Dishes
Indulgent
Romantic dinner for two
Recommended by Chefs Brownie:
200g caster sugar
4 eggs
225g unsalted butter
70g cocoa
70g plain flour
300g dark chocolate
1 measure Baileys

Melt choclate over a pot of hot water. Beat eggs and sugar together. Melt butter and add to eggs. Sieve flour and cocoa, then add to butter and egg mixture. Add half of the Baileys. Stir in the chocolate. Bake in a preheated oven at 180C for 30 minutes. When brownie has cooled down, brush with remaining Baileys.

Sorbet:
1 pint water
9oz caster sugar
1 punnet of raspberries

Boil all ingredients together and blend in a liquidiser or blender. If you have an icecream machine, churn until frozen. If not place in a freezer and stir every 20 minutes until frozen.

To serve, slice brownies into squares and serve slightly warm with a ball of raspberry sorbet. Sprinkle with cocoa powder.