Summary

Ingredients

• 1 cake base, dark, 8 cm diameter
• 1 egg (s)
• 100 g chocolate, 70% cocoa, melted
• 150 g cream, whipped
• 100 g chocolate, whole milk, melted
• 1 g e (s)
• 150 g cream, whipped
• 200 ml milk
• 50 grams sugar
• 1 stick (s) vanilla pod (s), pulp it
• 3 small egg yolks
• 200 g cream, whipped
• 100 g powdered suar
• 3 egg whites
• 1 pinch (s) salt
• 50 g chocolate, liquid

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Instructions

1. For the dark mass, beat the egg and 2 tablespoons of water over a hot water bath until frothy. Stir in liquid chocolate. Remove the bowl from the water bath, fold in the whipped cream. Pour the dark mass into a semicircular bowl about 18 cm in diameter. Place in the freezer for 30 minutes.
2. In the meantime, for the light brown cream, beat the egg with 2 tablespoons of water over a hot water bath until frothy. Stir in liquid milk chocolate. Remove the bowl from the water bath, fold in the whipped cream. Pour whole milk cream onto the dark, slightly frozen mass, smooth it out and place in the freezer for another 30 minutes.
3. In the meantime, prepare the white mousse. To do this, bring the milk, sugar and vanilla to the boil, remove the pan from the stove, stir in the egg yolks. Stir the mixture on the stove over medium heat until a thick consistency is formed. Let the sauce cool, then fold in the whipped cream. Spread the white cream evenly on the light brown one. Press the sponge cake on top, put the ice cream in the freezer for another 4 hours.
4. Turn the frozen ice cream bomb out of the mold or bowl onto a serving plate. Beat egg whites with a pinch of salt until stiff. Slowly pour in the powdered sugar. Continue beating the mixture until thick and creamy. Brush the ice bomb all around with the whipped cream and brown with a bunsen burner. Pour some liquid chocolate over it if you like.