Cappuccino ice cream cake

Ingredients for 1 servings:

• 200 g chocolate
• 100 g butter
• 3 eggs
• 200 g brown sugar
• 10 g cocoa powder
• 1 tsp vanilla extract
• 5 g instant coffee
• 200 ml cream

Instructions

Working time approx. 45 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 5 minutes

Makes 12 slices. Preheat oven to 165°C (fan assisted). Separate the eggs and beat the egg whites until stiff peaks, adding 100g of sugar. Melt 150g of chocolate with 100g butter. Fold the cocoa powder and one egg yolk into the chocolate. Fold in the beaten egg whites and pour into a buttered springform pan. Bake the cake for 35-40 minutes, then let it cool. Once the cake base is baked and cooled, beat the cream with a hand mixer until stiff peaks form and set aside. Place the remaining two egg yolks, 100g sugar, and the vanilla extract in a mixing bowl and beat over a bain-marie with simmering water to 63°C. Melt the remaining 50g of chocolate and stir it into the egg mixture along with the instant coffee. Carefully fold the egg-chocolate mixture into the whipped cream and spread it on the cake base. Place the cake in the freezer for 30-40 minutes. Sprinkle with cocoa powder to serve.