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Warm eggless fudge brownie topped with vanilla ice cream, hot chocolate fudge, caramel sauce and toasted nuts.
A café classic rebuilt the Jain way - eggless, butter-free brownie baked with ghee, finished with house fudge and caramel.
Melt dark chocolate with ghee over a double boiler; whisk in sugar, condensed milk, milk and vanilla.
Fold in sifted refined flour, cocoa powder, baking powder, baking soda and salt. Bake at 180°C for 25-30 min until just set (fudgy centre). Cool and cut
Heat fresh cream with sugar to a simmer, pour over chopped dark chocolate, stir smooth. Keep warm.
Dry-caramelise sugar to amber, take off heat, whisk in warm cream and a pinch of salt.
Toast and roughly chop cashews and almonds
Warm the brownie 15 sec, top with one scoop vanilla ice cream, pour hot fudge, drizzle caramel, scatter nuts. Serve immediately.
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