Chocolate ice cream cake

CHOCOLATE ICE CREAM CAKE 18677 INGREDIENTS 4 PEOPLE 150 g dark chocolate, 7 egg yolks, 3 egg whites, 175 g sugar, 300 g of whipped cream.

For the base: 150 g of biscuits, 80 g of butter, cognac or Sherry (sweet white wine).

CASE Mix chopped cookies with melted butter, sweet wine with enough to get a body tied up and lined with a removable tart mould 20 cm in diameter, hold aside.

Melt the chocolate into pieces and let it cool.

Place in a saucepan, place over heat, sugar, 1/2 l of water, simmer strong focus, just enough to get a clear syrup (about 10 minutes).

Lightly beat the egg yolks and pour, gradually, in the syrup stirring.

Put the syrup with eggs in a saucepan and cook in water bath for about 5 minutes, banging with a electric mixer.

(volume must increase and fluffy).

Remove from heat and beat again for 5 minutes.

Add the melted chocolate, cream, mix carefully and finally incorporated the egg whites.

Pour the dough into the mold and place in the freezer for 4 or 5 hours before you pull out.

Drafted and decorated the cake with grated chocolate coarsely.