I confess: it was the title that lured me. Tell me you don’t feel the same. I came across this in a recipe by Elinor Klivans, whom I often turn to for chocolaty solace, in her The Essential Chocolate Chip Cookbook, which includes the wonderful phrase “let the chocolate chips fall where they will.”
Although her recipes always work to the letter, my recipe is not hers. I am inspired by the digestive and chocolate base and coffee ice cream filling (though if you’re feeding children, I’d suggest vanilla), but I like a butterscotchy topping, which sets the minute it hits the ice cream. Sometimes bits of ice cream bubble up to the surface, making the top gloriously Florentined.
And the joy of the girdlebuster (as it is known for short at home) is that, should there be any left, you can put it back into its dish and just stash in the freezer again for midnight feasts. Admittedly, this is not huge, but a small slice is all that’s needed. Do not let it “ripen” out of the freezer before slicing because it all gets too sticky and drippy and messy.