Cake – ice cream

Egg, 85% chocolate, Butter, Baking powder without starch, Stevia, Mascarpone, Cream, 85% chocolate, Stevia, Cognac

Cooking: 5 min, Mix: 5 min, Whisk with a mixer: 10 min, Mix: 5 min, Bake in the oven: 25 min, Cooking: 5 min, Whisk with a mixer: 5 min, Cooking: 10 min, Cooking: 5 min, Chill in the refrigerator: 3 h, Let it stand: 30 min

Preparation of the Base

Preheat the oven to 180 °C.

Melt the chocolate (100 g) in the microwave in 30-second bursts. Add the butter (100 g) and heat until smooth.

Separate the yolks from the whites of the eggs (3 pcs). Whisk the yolks. Gradually incorporate the chocolate mixture into the yolks.

Whip the egg whites until frothy. Add sweetener to taste and whip until stiff and glossy.

Add the baking powder (1/3 tsp) to the chocolate mixture.

Gently fold the egg whites into the chocolate mixture in 3 additions.

Pour the batter into 2 20 cm diameter pans (you need 2 cakes) lined with parchment paper. Bake for 20–25 minutes until a toothpick comes out clean.

Remove the cake and let it cool completely.

Ice Cream

Place the mascarpone (250 g) in a mixing bowl. Add erythritol (40–60 g) and whip on low speed.

Pour in the 33% cream (250 g). Whip until fluffy and creamy.

Adjust the sweetness with erythritol to taste. Add cognac (1 tbsp).

Chop the chocolate (40 g) into crumbs. Crumble some of the cake. Add the chocolate crumbs and cake to the ice cream.

Gently mix.

Assembly

Set a ring or mold with a diameter of 20 cm.

Place the cake at the bottom of the mold. Spread the ice cream over the cake layer.

You can cover it with a second cake on top or fold in the crumbs into the ice cream layer.

Put the cake in the freezer for 3 hours.

For long-term storage, take it out 2 hours before serving in the refrigerator or 30 minutes at room temperature.