Melt 250 grams of bitter chocolate of your choice in a bain-marie, it can be chocolate alone or chocolate with almonds.
With a removable mold of 15 cm in diameter (approx), grease the mold so that later add the melted chocolate and when we want to remove it does not stick. Insert the mold into the freezer.
In a removable mold of the same size, grease the mold and add the liter of chocolate ice cream to the height you want. Then add the liter of vanilla ice cream mixed with almond, put the mold in the freezer.
Pre-heat the oven to 180 ° C, melt the bitter chocolate (120 grams) and butter (180 grams) in a water bath.
Put the 4 eggs in a blender and wait until they have a light yellow. Add the 2 cups of sugar little by little in the blender and beat until it is thick. Add the 2 tablespoons of vanilla extract, the cup and a half of flour and then add the chocolate that we melted warm.
Place the mixture in 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 remove the two molds from the freezer and it is time to make the layers. First dismantle the bitter 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 bitter chocolate. Then remove the cake that we made in the oven as the top part of the cake.
Before serving the cake, melt milk chocolate milk (120 grams). Wait until it is a little warm and not so liquid, add it on the cake to melt and with the help of chocolate kisses or the chocolate of your choice, decorate the cake.
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