Summary

Ingredients

For the ice cream:

• 500 ml whipped cream
• 80 g coffee beans
• 120 g suar
• 4 egg yolks, very fresh

For the dough:

• 150 g dark chocolate
• 130 g butter
• 3 egg (s)
• 3 egg yolks
• 1 tablespoon vanilla sugar
• 130 g suar
• 130 g flour

Also: (for the molds)

• some butter
• some sugar

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Instructions

1. Attention: For the coffee ice cream, soak the beans in the cream at least 24 hours before making the ice cream and let them steep in the refrigerator!
2. Then strain the beans and bring the cream to the boil in a small pot. Meanwhile, beat the egg yolks with the sugar until frothy. Cool the boiled cream a little so that it is no longer boiling hot - otherwise there is no coffee ice cream, but scrambled eggs with coffee flavor - and now add a thin stream directly to the egg-sugar mixture, beating vigorously with the whisk. Now cool the mass down a little in the ice water bath and then put it in the ice machine for approx. 1 - 1.5 hours and let it freeze. Now store the ice in the freezer. This step can also be done a few hours before serving.
3. For the cakes, spread the refractory ceramic molds thoroughly with butter from the inside and sprinkle with sugar. This makes it easier to topple the cakes and the little caramelization of the outer layer gives the cakes better and more delicious stability.
4. Preheat the oven to 200 degrees top-bottom heat.
5. For the cakes, melt the chocolate with the butter in a saucepan on the stove over medium heat and then let cool down a little. Meanwhile, beat the eggs, egg yolks, vanilla sugar and sugar with the hand mixer for a few minutes until frothy. Now carefully fold in the flour, preferably sifted. Now add the chocolate-butter mixture to the dough and mix well.
6. Immediately fill the dough into the molds 2/3 each, as the dough will still rise a little. Bake the cakes on the middle rack for about 12 minutes. If the dough comes out of the refrigerator, the baking time will be increased by approx. 5 minutes - see the tip below.
7. Note: The dough is enough for more than 6 cakes - so have some molds or a few coffee cups on reserve so that there can be a refill.
8. Tip: This dessert is great to prepare when you have guests. The ice cream can be made beforehand and simply wait for its intended purpose in the freezer and the finished dough for the cakes can easily stand in the refrigerator for 12 hours until it is processed further. In this case, however, do not fill the molds yet, only when they are about to be baked. The dough is still very fluffy and the cakes rise great despite the waiting time!