Melt 250 grams of dark chocolate of your preference in a double boiler; it can be plain chocolate or chocolate with almonds.
With a removable mold of 15 cm in diameter (approximately), grease the mold so that later you can add the melted chocolate and it won’t stick when we want to take it out. Place the mold in the freezer.
In a removable mold of the same size, grease the mold and add the liter of chocolate ice cream to the desired height. Then add the liter of vanilla ice cream mixed with almonds, and place the mold in the freezer.
Preheat the oven to 180 ºC, melt the dark chocolate (120 grams) and the butter (180 grams) in a double boiler.
Put the 4 eggs in a mixer and wait until they are a light yellow color. Gradually add the 2 cups of sugar in the mixer and beat until thick. Add the 2 tablespoons of vanilla extract, the one and a half cups of flour, and then add the slightly warm melted chocolate.
Pour the mixture into a mold (greased and floured) of the same size as the previous ones and bake for 15 minutes.
Remove the mixture from the oven, then take the two molds out of the freezer, and it’s time to start layering. First, remove the dark chocolate and place it as the base of the cake.
Then remove the mold with the ice cream mixture and place it on top of the dark chocolate. After that, remove the little cake we made in the oven as the top layer of the cake.
Before serving the cake, melt milk chocolate (120 grams) in a double boiler. Wait until it’s slightly warm and not too liquid, then pour it over the cake to melt, and with the help of chocolate kisses or your preferred chocolate, decorate the cake.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?