Cappuccino ice cream cake

Ingredients for 1 servings:

• 200 g chocolate
• 100 g butter
• 10 g butter for the mold
• 3 eggs
• 200 g brown sugar
• 10 g cocoa powder, plus some for decoration
• 1 tsp vanilla extract
• 5 g instant coffee
• 200 ml cream

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

Preheat the oven to 165°C (convection oven). Separate the eggs and beat the egg whites until stiff, adding 100g of sugar. Melt 150g of chocolate and 100g of butter in a double boiler. Fold the cocoa powder and one egg yolk into the chocolate. Fold in the 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 cold cream with a hand mixer until stiff peaks form and set aside. Place the remaining two egg yolks, 100g of sugar, and the vanilla extract in a mixing bowl and beat over a double boiler to 63°C (145°F). 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 over the cake base. Place the cake in the freezer for 30-40 minutes. Sprinkle with cocoa powder to serve.