New Year's Eve – Ice Cream Bomb

Ingredients for 1 servings:

• 1 cake base, dark, 18 cm diameter
• 1 egg(s)
• 100 g chocolate, 70% cocoa, melted
• 150 g cream, whipped
• 100 g chocolate, whole milk, melted
• 1 g egg(s)
• 150 g cream, whipped
• 200 ml milk
• 50 g sugar
• 1 stalk(s) vanilla pod(s), pulp
• 3 small egg yolks
• 200 g cream, whipped
• 100 g powdered sugar
• 3 egg whites
• 1 pinch of salt
• 50 g chocolate, liquid

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 40 minutes

For the dark mixture, beat the egg and 2 tablespoons of water over a hot water bath until frothy. Stir in the melted chocolate. Remove the bowl from the water bath and fold in the whipped cream. Pour the dark mixture into a semicircular dish (approx. 18 cm in diameter). Place in the freezer for 30 minutes. Meanwhile, for the light brown cream, beat the egg with 2 tablespoons of water over a hot water bath until frothy. Stir in the melted milk chocolate. Remove the bowl from the water bath and fold in the whipped cream. Pour the milk cream onto the dark, slightly frozen mixture, smooth it out, and place in the freezer for another 30 minutes. In the meantime, prepare the white mousse. Bring the milk, sugar, and vanilla to a boil, remove the pan from the heat, and stir in the egg yolk. Stir the mixture on the stove over medium heat until thickened. Let the sauce cool, then fold in the whipped cream. Spread the white cream evenly over the light brown mixture. Press the sponge cake base onto the ice cream cone and return it to the freezer for another 4 hours. Turn the frozen ice cream cone out of the mold or bowl onto a serving platter. Beat the egg whites with a pinch of salt until stiff peaks form. Slowly add the powdered sugar. Continue beating until thick and creamy. Brush the ice cream cone all over with the egg white mixture and brown it with a blowtorch. If desired, drizzle with melted chocolate.