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Tuesday 21 August 2018  
Home > Molten Dark Chocolate Cake with Basil Ice Cream recipes
01.01.2003 -dessert - chocolate

Molten Dark Chocolate Cake with Basil Ice Cream

« Today’s recipe is made in two stages. You can make the basil ice cream the day before and the molten chocolate cake on the day you need it. The combination is a true revelation - quite surprising but very successful. » 
Type Dessertchocolatedark chocolate – ice cream – fresh cream - basil
Level of difficulty easy
Preparation time Preparation: 30 minutes (ice cream prepared the day before) – Cooking: 3 minutes (for the cake)
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Serves 4

  • 2 ½ oz (65 g) dark chocolate (minimum 70% cocoa)
  • 2/3 cup (130 g) superfine (caster) sugar
  • 3 tbsp (25 g) sifted flour
  • 10 fresh eggs
  • 1/3 cup (65 g) butter
  • 1 2/3 cups (40 cl) liquid whipping cream
  • 1 2/3 cups (40 cl) whole milk
  • 1 tbsp orange flower essence
  • 1 small bunch fresh basil


  • 1 cake pan
  • 1 ice cream maker
  • 1 conical sieve
  • 1 whisk


To make the basil ice cream (the day before)

  • Wash the basil in cold water and remove the leaves
  • Bring the milk, liquid whipping cream and orange flower essence to the boil in a saucepan. Add the basil leaves
  • Remove the saucepan from the heat as soon as it begins to boil and remove the basil leaves
  • Break 7 eggs, separating the yolks from the whites
  • In a bowl, whisk the yolks with ½ cup (90 g) of the superfine sugar until the mixture turns pale
  • Then, stir the beaten egg yolks into the warm milk, reheating on a very low heat and stirring constantly
  • Strain through the conical sieve and let it cool
  • Pour the resulting creamy mixture into the ice cream maker
  • Place in the freezer until the next day.

To make the molten chocolate cake (the day you need it)

  • Preheat the oven to 370°F (190°C)
  • Break the chocolate into small pieces with a knife, and cut the butter into small pieces
  • Melt the chocolate and butter in a bain-marie on a low heat
  • Add 1 egg yolk to the melted chocolate and stir well
  • Beat 2 whole eggs with the rest of the superfine sugar (1/5 cup (40 g)) until the mixture is pale and frothy
  • Then, gradually add the beaten eggs to the chocolate cream mix, stirring constantly, and slowly fold in the flour
  • Butter and flour the cake pan before filling it ¾ full with the mixture
  • Put the cake in the oven and bake for 3 minutes, keeping a close eye on it while it cooks.


  • Place a portion of molten chocolate cake on each plate, with a ball of basil ice cream next to it.


To decorate, I suggest you sprinkle the basil ice cream with chocolate chips and add a little Chantilly cream to each portion of cake.

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See Also :
Cake recipes  Cake recipes
Chocolate recipe  Chocolate recipe
Chocolate cake recipes  Chocolate cake recipes
Cream recipes  Cream recipes
Dark chocolate recipe  Dark chocolate recipe
Dessert recipes  Dessert recipes
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