Liquid Chocolate Cake with Gold Leaf and Vanilla Ice Cream

Try this delicious cake recipe:

25 min, elaborate In a snow kettle, melt the chocolate with the butter over steam (the heat must not exceed 32 degrees). Add the sifted flour to the mixture. Beat the eggs with the sugar until creamy and fold this into the chocolate mixture. Pour into a kitchen dish with a lid and place in the refrigerator to chill for 12 hours.

Fill quantity into a piping bag and pour into round, well-buttered molds with 8 cm ø 3 cm high. Bake in a hot-air oven at 250 °C for 6 min. The cake must still be liquid inside. Pull down the ring and place the cake on plates garnished with cocoa powder. Garnish with gold leaf, bring to the table with vanilla ice cream (see below).

For the ice cream Cut the vanilla pods in half lengthwise with a small knife and scrape them out. Bring to a gentle boil with the milk and the cream. Whip the yolks with the sugar in a food processor until creamy. Pour about 3 tablespoons of the boiling milk into the yolk mixture.

Now pull off the egg-sugar mixture while stirring continuously on a low flame “to the rose”. The ideal temperature for this process is 88 °C . To test, put a little of the amount on a dough card form. When blowing on it, waves should appear and also remain. Transfer the amount on the spot to another clean dish and chill on ice. Make into ice in an ice cream maker.

Drink:

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