Cold Chocolate Cake with Homemade Vanilla Ice Cream

For the chocolate cake, melt the block chocolate together with the butter in a water bath. In the meantime, beat the eggs with the sugar until frothy. Stir the flour into the egg mixture. Stir in the melted chocolate butter mixture. Pour the finished dough into a form lined with baking paper and bake for 20 minutes in the preheated oven at 180 degrees on the middle rack.

Don't be irritated by the fact that the cake is still relatively soft after the baking time. You'd think the cake isn't ready yet. Mistake! Let the cake cool down in the room first, then put it in the fridge. I like the cake best when you make it the day before and keep it chilled in the fridge all night. You can also enjoy it slightly warm, but then it may still be a little liquid inside.

For the vanilla ice cream, put the egg yolks in a tall container. Pour in the cream and stir everything vigorously with the mixer or whisk. Scrape out the vanilla pod and stir in the pulp, sugar and vanilla sugar. Mix with a mixer or hand blender on the highest setting for about 30 seconds. Add the mascarpone and mix again vigorously. Then freeze the finished mixture in an ice cream maker.

For the raspberry mirror, wash the fresh raspberries and place in a tall container. Mix the raspberries together with the powdered sugar and use a hand blender. Sieve the finished mixture to filter out the raspberry pits.

For the berry ragout, dice the strawberries and halve the blueberries. Put the berries in a bowl and mix with the lemon zest, a little lemon juice and sugar.