Soft chocolate brownie cake

1. Melt the dark chocolate 64% at 45°C.
2. Add the softened butter.
3. Blanch the eggs with the sugar.
4. Incorporate the dark chocolate and soft butter mixture.
5. Add the flour and the baking powder.
6. Use a piping bag with nozzle n°10 (if available) and bake at 160 °C for 15 minutes.

Chocolate cream

1. Make a ganache by boiling the cream pour over the chopped dark chocolate.
2. Leave to cool in the refrigerator.
3. Beat with a mixer using the whisk like whipped cream.

Caramel toffee ice cream

1. Caramelize the sugar by adding it to a heavy-bottom saucepan set over medium heat.
2. Add the boiling cream and the butter. Pour over the hot milk.
3. Add the egg yolks blanched with the mixture (glucose powder, stabilizer and sea salt) and cook at 85°C.
4. Strain and mix for 1 minute, then cool quickly to 3°C.
5. Leave to mature for a minimum of 4 hours. Mix again and turbinate in an ice cream machine.

Chocolate ice cream

1. Use a saucepan to boil the milk and the heavy cream.
2. Blanch the egg yolks with the mixture (sugar, stabilizer) add the milk, hot cream and cook at 85°C.
3. Strain it, pour on the chopped chocolate, mix for 1 minute and cool quickly to 3°C.
4. Leave to mature for a minimum of 4 hours, mix again and turbinate in an ice cream machine.

Montage

1. Use a stainless-steel rectangular frame dimension 12 cm x 30 cm and 10 cm height to place the soft chocolate brownie sponge, garnish with dark chocolate ice Cream Tanzanie 75% and caramel toffee ice cream. Freeze.
2. Take out the ice cream cake, pipe the top of the cake with chocolate cream using a Saint Honoré nozzle. Freeze again.

Finishing

1. Spray with chocolate velvet and decorate with chocolate and sugar star.