My tonka bean ice cream with chocolate cake and mango pieces

Ingredients for 6 servings:

• 350 g cream
• 5 egg yolks
• 1 tonka bean(s), finely grated
• 20 g sugar
• 80 g glucose
• 20 g invert sugar
• 1 mango(s), peeled and cut into wedges
• 180 g couverture, 70% cocoa content, high quality
• 3 eggs
• 3 egg yolks
• 100 g sugar
• 100 g butter
• 80 g flour
• 3 tbsp cognac
• 1 tbsp butter, softened for the molds

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 55 minutes

with a compressor ice machine

For the chocolate tarts, carefully and slowly melt the chocolate coating with the butter. Beat the eggs and egg yolks with the sugar and cognac until frothy and add to the chocolate mixture. Mix in the flour and pour the mixture into small, lightly buttered soufflé dishes and chill. For the ice cream, heat all ingredients to exactly 80°C for 5 minutes, whisking continuously. Then place the pan in very cold water and continue whisking. When the mixture has cooled considerably, refrigerate it for 2 hours. Now turn the cold mixture into ice cream in an ice cream maker with a compressor. At the same time, heat the oven to 180°C and bake the chocolate tarts for about 15 minutes. When the top has set, remove the molds, let stand for 3 minutes, loosen the edges of the tarts with the tip of a knife, and turn them out. The timing should now be right, so you can serve both with the mango wedges. Decorate with powdered sugar and praline flakes as desired. The chocolate cake should be warm and liquid inside.