Dark Chocolate Cake / Fruit Blossom Honey Ice Cream

First make the sponge cake. Preheat the oven to 200 ° C. Line a baking sheet with a large sheet of parchment paper. In a large mixing bowl, beat the egg whites until stiff. Gradually pour in the sugar, beating constantly, until a firm meringue has formed. In a second bowl, whip the egg yolks until lightly frothy and fold them into the meringue.

Sift the corn starch with the cocoa powder and flour over the mixture and fold in. Spread the mixture on the prepared baking sheet as a large circle with a diameter of 25-30 cm. It doesn't have to be a perfect circle, but it should be the same height everywhere. Bake in the oven for 7-8 minutes until the sponge cake feels firm and elastic when you apply pressure. Overturn on a wire shelf to cool and peel off the baking paper.

For the chocolate mousse topping, melt the chocolate in a large heat-resistant bowl on a saucepan with hardly simmering water. Remove the bowl from the heat and let it cool down briefly, then fold in the orange liqueur and orange juice. Let simmer again on the saucepan filled with water at a very low temperature.

In a large heat-resistant bowl, beat the eggs with an electric hand mixer until they are light yellow and frothy. Now add the sugar and honey and place the bowl on a saucepan with hardly simmering water. Continue beating for 5-10 minutes until the mixture has more than tripled in volume. Remove the bowl from the pan and keep beating the mixture until it cools slightly.

Using the same mixer (it does not have to be rinsed beforehand), whip the cream until the peaks remain soft and fold into the egg mixture. Finally, fold in the liquid chocolate until you have a homogeneous mousse. Using a springform pan with a diameter of approx. 25cm as a template, cut out an accurate circle from the sponge cake base and place it in the springform pan.

Drizzle with a little orange liqueur, then pour the chocolate mousse on the bottom and smooth it out with a spatula. Chill for at least 5-6 hours or overnight. Dust the cake with cocoa powder, then remove from the mold and cut into pieces.

Cut out 10 circles (approx. Ø 16 cm) from baking paper. Cut the circles once from the edge to the center, shape them into cones and fix them with a paper clip, then place them with the point down in a suitable glass.

Whip the cream until stiff. Eggs, egg yolks, cinnamon and honey in a. Beat until stiff for 5 minutes. Fold in the cream and then pour the mixture into the paper cones. Place in the freezer for about 5 hours.

When the ice is frozen, liquefy the white couverture in a bowl over lightly boiling water. Then remove the paper cones and spray on with the chocolate spray, decorate with the sugar flowers and put a little white couverture on the tips.