Chocolate Cake with Vanilla Ice Cream

Break 1,225g chocolate into pieces. Dice the butter. Melt both in a water bath over low heat. Roughly chop 75g chocolate. Beat eggs, sugar and flavor for about 8 minutes until frothy. Sieve the flour, cocoa and baking powder on top, fold in carefully. Then chocolate butter and sour cream, finally fold in the chopped chocolate. Spread the mixture in a deep baking sheet lined with baking paper and bake for about 20 minutes at 175 degrees. (Circulating air: approx. 150 degrees). Let the cake cool down and carefully decorate with the cut marzipan covers.

Whip the cream until stiff. Heat a saucepan in a water bath. Beat the eggs and beat them in a water bath with a mixer until they are white and frothy. Sprinkle in the sugar and beat until the sugar has dissolved and the mixture is creamy and shiny. This takes about 5 minutes in total. Then remove the water bath from the pot and let the mixture cool down to room temperature while continuing to beat. Scrape out the vanilla stick and beat the pulp with the milk. Add the cream and milk to the egg and sugar mixture and fold in well with a spatula. Pour the mixture into the ice cream machine and prepare it for about 40 minutes, depending on the manufacturer's instructions.