A densely chocolate dessert whose finishing touch is undoubtedly the aroma of the sauce.
MAKE THE ICE CREAM. Combine all the ingredients in a mixing bowl and beat together with an electric beater until they have a lovely mousse-like consistency. Pour this mixture into a cold-resistant container and place it in the freezer for at least 5–6 hours.
MAKE THE CAKE.
POUR THE BATTER INTO THE BUTTERED TIN AND
ONCE THE CAKE IS COOL, CUT IT IN HALF HORIZONTALLY. Take the ice cream out of the freezer and spread it on one of the cake halves. Place the second half on top and press down to fully enclose the ice cream. Wrap the cake in plastic wrap and place it in the freezer to firm it up well.
MEANWHILE, MAKE THE SAUCE. Break the chocolate into pieces and dice the butter. Put them in a mixing bowl. Bring the cream to the boil in a saucepan, then pour it over the chocolate and butter. Wait 1–2 minutes for the chocolate and butter to melt, then stir everything together.
BEFORE SERVING, DUST THE CAKE WITH ICING SUGAR AND COCOA IF YOU LIKE, CUT INTO THIN SLICES AND POUR OVER A LITTLE WARM CHOCOLATE SAUCE.
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