White coffee ice cream with chocolate cake

Ingredients for 1 servings:

• 500 ml whipped cream
• 80 g coffee beans
• 120 g sugar
• 4 egg yolks, very fresh
• 150 g dark chocolate
• 130 g butter
• 3 eggs
• 3 egg yolks
• 1 tbsp vanilla sugar
• 130 g sugar
• 130 g flour
• some butter
• some sugar

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 12 minutes; Total time approx. 1 day 57 minutes

Note: For the coffee ice cream, soak the beans in the cream at least 24 hours before making the ice cream and let it cool in the refrigerator. Strain the beans and bring the cream to a boil in a small saucepan. Meanwhile, beat the egg yolks and sugar until frothy. Cool the boiled cream slightly so that it is no longer boiling hot – otherwise you won’t have coffee ice cream, but rather scrambled eggs with a coffee flavor – and then add it in a thin stream directly to the egg and sugar mixture, whisking vigorously. Cool the mixture slightly in an iced water bath and then transfer it to the ice cream maker and freeze for about 1-1.5 hours. Now store the ice cream in the freezer. This step can also be done a few hours before serving. For the cakes, thoroughly grease the inside of ovenproof ceramic baking dishes with butter and sprinkle with sugar. This makes the cakes easier to turn out, and the light caramelization of the outer layer will give them a better and more delicious stability. Preheat the oven to 200 degrees Celsius (top and bottom heat). For the cakes, melt the chocolate and butter in a saucepan on the stovetop over medium heat and then let cool slightly. Meanwhile, beat the eggs, egg yolks, vanilla sugar, and sugar with a hand mixer for a few minutes until frothy. Carefully fold in the flour (preferably sifted) and then carefully fold in the flour. Now add the chocolate-butter mixture to the batter and mix well. Immediately fill the batter into the baking cups, 2/3 full each, as the batter will still rise a little. Bake the cakes on the middle rack for about 12 minutes. If the batter is coming from the refrigerator, the baking time will be extended by about 5 minutes – see the tip below. Note: This batter makes enough for more than 6 cakes – so have extra cups or a few coffee cups in reserve so you can have seconds. Tip: This dessert is great to prepare ahead of time if you’re having guests. The ice cream can be made in advance and simply left to cool in the freezer, and the finished cake batter can easily sit in the refrigerator for 12 hours before further processing. In this case, however, don’t pour it into the molds yet; wait until you’re ready to bake them. The batter will still be very fluffy, and the cakes will rise beautifully despite the wait!