Grate ginger and bring to the boil with cream and milk and simmer. Beat the egg yolks with sugar until foamy, add the cream mixture and peel off on a water bath up to 80 degrees to the rose. Let cool, pass through a fine sieve. Refrigerate. Put the cooled mass in the ice cream machine. Then place in the freezer compartment. Put in the refrigerator about 20 minutes before serving.
Black bread soil:
Mix all ingredients together, spread thinly on a baking sheet, bake at 170 degrees for 12 minutes. Stir, bake for another 10-12 minutes. Pull the paper onto the grid and let it cool down. When the mass has cooled down, do not grind too finely in the mixer.
Melt the butter in the pan, dissolve the couverture in it, let it cool down. Beat the eggs with sugar until frothy, add the egg mixture to the chocolate, fold in the flour, chill for 2 hours.
Pour the mixture into buttered molds (max. 2/3 full). Bake in the preheated oven at 180 degrees for about 10-15 minutes (the flatter the molds, the shorter the baking time).
Let the raspberries thaw, puree with lemon juice and powdered sugar, pass through a fine sieve. Possibly add more powdered sugar until the mixture is creamy. Fill into decorative bottles or piping bags and keep in a cool place.
Arranging and serving:
Place the black bread soil about 5-6 cm in diameter flat on the plate, turn the chocolate cake over and place on the plate (as far away from the black bread soil as possible). Use the raspberry sauce as you like on the plate for decorating (dots, lines, lettering, etc.). Dampen the cake with powdered sugar and place a fresh raspberry in the middle. Cut off a wad of ice cream and place on top of the black bread soil. Serve immediately.
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