Chocolate ice cream cake with eggnog

Ingredients for 1 servings:

• 1 cake base
• 250 ml milk
• 250 ml egg liqueur
• 250 ml coconut oil
• 200 ml whipped cream
• 100 g block chocolate
• 1 m.-sized egg(s)
• 1 tbsp sugar
• 1 sachet vanilla sugar, or 2 tsp vanilla essence, or flavoring
• 3 packs of cream stiffener, for 250 ml
• 1 pinch of salt
• Cocoa powder or chocolate shavings

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes

GDR recipe variation, for 12 pieces

Heat the milk and coconut oil in a saucepan and bring to a boil. Add the chocolate bar and, once melted, the egg liqueur. Allow to cool to lukewarm, then add the egg, sugar to taste, vanilla, a pinch of salt, and for extra chocolateiness, a little cocoa powder, if you like. Mix everything with a hand blender for 5 minutes and then chill in the refrigerator below 8°C. After at least 2 hours, or overnight, add the cream and cream stiffener, along with chocolate shavings if desired, and beat with a whisk until stiff. Pour the mixture into the cake ring onto the cake base and place in the refrigerator or freezer, depending on how cold you want it to be (at least 1 hour). Decorate the cake with cocoa powder or chocolate shavings. Tip: Rum baking flavoring makes the flavor even stronger; you can also use rum-soaked fruit; to do this, pour only a third of the mixture onto the cake base, then the fruit, and then the remaining cream. Instead of eggnog, you can of course use another cream liqueur, such as Bayley’s or Amarula.