Chocolate Ice Cream Cake

Try this delicious cake recipe:

Toast almond slivers in a frying pan without fat on 2 1/2 or possibly automatic- cooker setting 9 to 10 until golden brown. Whip egg whites, powdered sugar and 1 pinch of salt with a mixer until stiff. Fold in almond slivers and chocolate chips (except for 2 tbsp. each), brown sugar and cornstarch. Spread the macaroon mixture into a cake springform pan (26 cm 0) lined on the bottom with parchment paper and bake in the oven.

Circuit:

140-150 °C , 1st sliding rack v. U. 120-140 °C , convection oven 45 to 50 min. Keep the oven door open a crack. Cool the cake base in the pan.

Chop 50 g of semi-sweet chocolate, melt over a hot water bath, spread on the base. Thaw the vanilla ice cream for 1/2 hour in the refrigerator. Chop the white cooking chocolate, melt it with 125 ml of whipped cream and the orange liqueur over a hot water bath.

Lightly crush the vanilla ice cream, whip 125 ml of whipped cream until stiff, fold in the chocolate mixture at the beginning, then the whipped cream. Take 3 tbsp of it and put it to cool, put the rest on the bottom in the mold, freeze for 1 hour.

Defrost the chocolate ice cream. Melt 200 g of semi-sweet chocolate with 125 ml of whipped cream and rum as described above. Lightly crush the chocolate ice cream, whip 125 ml of whipped cream until stiff, fold the cooking chocolate and whipped cream into the ice cream.

Spread the dark ice cream on the white one, 3 tbsp.

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