Ingredients
200g unsalted butter
250g bitter chocolate
2pc egg
4pc egg yolk
96g sugar
40g plain flour
800ml milk
480ml cream
300g egg yolk
240g sugar
100ml rum
2pc vanilla stick
100g strawberry topping
200g white chocolate powder
Method for cooking
1. Cake: Melt the chocolate. While waiting for the chocolate to melt, beat the egg yolk and sugar into a thick mixture. Beat the butter and egg yolk together. Add the egg mixture. Make sure it is warm. Fold in the flour to let it combine with the egg mixture. Butter and lightly flour each mold. Pour the chocolate mix into the mold. Bake for six minutes under 200°. Freeze the mixture. Take the mixture out of the mold and set it to the side.
2. Ice cream: Bring the cream to a boil with vanilla seeds and beans. Whisk the egg yolk and sugar. Pour the combination of egg yolk and sugar. Simmer the cream with the egg mixture and reheat. Cook the custard over low heat until it covers the back of the spoon. Add in rum. Strain the mixture. Cool the mixture. Place it in an ice cream machine when it sets. Keep in the freezer.
Garnish
1. Dip the strawberry in the melted chocolate.
2. Plating: Bake the cake for 10 minutes until it is soft and warm. Place the ice cream on the side with the strawberry and put the cake in the centre.
3. Serve immediately.
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