Chocolate cake with ice cream

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

1. 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).
2. 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.
3. Sift together the flour, cocoa and baking soda in a large bowl. Mix the sugar and form a puddle in the center.
4. In another bowl, mix the eggs, oil and cream and add the egg and chocolate mixture to the flour mixture.
5. Mix until all ingredients are well incorporated.
6. Pour the cake mixture into the pan and bake for 1 hour and 50 minutes.
7. Towards the end of the year check if it is ready by dipping a knife inside. It should come out clean.
8. Leave the cake in the mold, until it cools completely, before unmolding it.

1. Pour the warm milk into a bowl.
2. Dissolve the vanilla in it and stir.
3. Add the honey and mix well with the whisk until the honey is completely dissolved.
4. Pour the cream together with the nuts in the bowl and continue mixing.
5. For best results, place the mixture in the freezer for an hour before pouring it into the ice cream machine.
6. Pour the mixture into the ice cream machine and make the ice cream according to the manufacturer's instructions.
7. 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