Mississippi Mudpie with Orange Sauce and Vanilla Ice Cream

For the vanilla ice cream:

1. Slice the vanilla pod lengthways and scrape out the vanilla pulp. Add the vanilla pulp to the milk and cream and place the vanilla pod in the mixture, also add 45 g sugar. Bring the mixture to the boil.
2. Prepare a water bath.
3. Beat the egg yolks and eggs with the rest of the sugar in a metal bowl (it should be smaller than the saucepan used for the water bath) until frothy. Add a pinch of salt.
4. Pour in the still hot vanilla milk, stirring constantly, and heat the entire mixture over a water bath for 5 to 10 minutes. To do this, always stir the mixture with a flexible spatula from the edge of the bowl towards the center. Always make sure that the mass is not heated above 80 ° C, otherwise it will curdle.
5. Pour the vanilla-milk mixture through a sieve and refrigerate. After cooling, place the mixture in an ice maker to freeze.

For the orange sauce:

1. Squeeze the juice out of 4 oranges and peel two more oranges and cut out some fillets for decoration.
2. The sugar is caramelized in a pan and then extinguished with the Cointreau and the squeezed orange juice. Let the whole simmer until the caramel has melted.
3. Thicken the mixture with the butter and serve lukewarm.

The Mississippi Mud Pie:

1. The Mississippi Mud Pie is best prepared the day before and stored in the refrigerator to steep overnight.
2. Sieve the flour and cocoa into a bowl, add the butter and mix everything together. Add sugar and enough water to make a smooth mass.
3. The dough is now formed into a ball, wrapped in cling film and stored in the refrigerator for 15 minutes.
4. Preheat the oven to 190 ° C.
5. Spread the flour on a work surface and roll out the dough here. Put the flat dough in a greased springform pan (ø 24cm).
6. The base of the dough is covered with baking paper and the baking beans are weighted down. Now blind-bake the dough in the oven for 15 minutes.
7. Baking paper and beans are now removed and the dough baked for another 10 minutes.

For the filling:

1. Mix the sugar and butter together in a bowl and gradually fold in the eggs and cocoa.
2. Melt the chocolate in a water bath and stir it into the egg mixture, along with the cream and chocolate syrup.
3. Set the oven to 160 ° C and pour the filling into the cake pan. Bake for 45 minutes until the filling is still slightly mushy in the middle.
4. Remove the cake to cool and brush the cooled cake with whipped cream.