Ingredients for 6-8 people
Implementation
- 300 grams of self-raising flour
- 150 grams of flour for all uses
- 60 grams of cocoa powder
- Or teaspoon of soda
- 550 grams of granulated sugar
- 4 eggs
- 8 teaspoons oil
- 125 grams of sour cream
- 250 grams of butter
- 250 grams of dark chocolate couverture
- 8 teaspoons instant coffee
- 180ml water
- 2 cups sour cream
- 1 cup warm milk
- 100 grams of honey
- 1 vanilla powder
- 1 cup chopped walnuts
- Preheat the oven to 160 degrees. Then butter the form and cover it with a greaseproof paper (first cut a round paper for the base and then a rectangle for the walls, which should protrude 2 cm above the form).
- Put the butter, the couverture, the coffee and the water in a baking pan and at a low temperature. Stir until melted and remove from heat.
- Sift together the flour, cocoa and baking soda in a large bowl. Mix the sugar and form a puddle in the center.
- In another bowl, mix the eggs, oil and cream and add the egg and chocolate mixture to the flour mixture.
- Mix until all ingredients are well incorporated.
- Pour the cake mixture into the pan and bake for 1 hour and 50 minutes.
- Towards the end of the year check if it is ready by dipping a knife inside. It should come out clean.
- Leave the cake in the mold, until it cools completely, before unmolding it.
- Pour the warm milk into a bowl.
- Dissolve the vanilla in it and stir.
- Add the honey and mix well with the whisk until the honey is completely dissolved.
- Pour the cream together with the nuts in the bowl and continue mixing.
- For best results, place the mixture in the freezer for an hour before pouring it into the ice cream machine.
- Pour the mixture into the ice cream machine and make the ice cream according to the manufacturer's instructions.
- After the ice cream is prepared, we empty it into an airtight container and place it in the freezer for 6-8 hours.
For the cake
For ice cream
For the cake
For ice cream