Frozen chocolate cake

Description

A wonderful combination of flavors: creamy chocolate sponge cake, vanilla ice cream and warm chocolate icing. Light and refreshing. This cake can be prepared in advance and frozen.

Ingredients

Chicken egg

5 piece
Flour

0.75 cup
Sugar

1 cup
Cocoa powder

3 Tbsp
Leavening agent

0.5 tsp
Ice cream

500 g
Nuts

1 handful
Honey

1.5 Tbsp
Butter

1 Tbsp
Dark chocolate

100 g
Water

50 ml

Cooking

Bake a cake with cocoa in the usual way: beat eggs with sugar, introduce the flour mixed with cocoa powder and baking powder, knead the batter.

Pour it into the form; the Form can take any.

Bake the cake at 180*C for 35-45 minutes (depending on thickness) until "dry splinter". Leave for a while in the form, then remove and fully cool.

Shape or round flat dish, cover with foil, leaving long edges. Cut off the top part of the cake about 1.5 cm thick and put aside. The cake lay on a dish and, using a small spoon, gently scrape the groove in the middle of the cake, leaving a cavity ~ 1,5x1,5 cm Biscuit crumbs set aside in a bowl. To fill the cavity of the cake with melted ice cream, smoothing the top.

Mix biscuit crumbs with melkorublenym nuts and remaining ice cream.

Spread the mixture on the cake.

Cover with top, wrap in cling film and put into the freezer for 2 hours. I think it is clear that to freeze the cake and at 6, 12, and... hours, within reason, of course.

For half an hour before serving to get the cake. Smooth cook chocolate glaze: mix sugar and honey with water, bring to a boil and cook for 1 minute, remove from heat. Add a knob of butter and small pieces of bitter chocolate, stir until smooth, pour over cake.

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