White magic, black magic: the ice cream that turned into the sauce, and the cake turned into mousse

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  • margarine: 100 g
  • flour cakes: 4 tablespoons
  • sugar flavored with vanilla (save a pod of vanilla open within the packaging of the sugar): 2 tablespoons
  • eggs medium: 2
  • Dark Chocolate: 100 g
  • For the cake
  • chocolate cherry with liquor: 4
  • For the sauce
  • bol


Cake: Melt the chocolate with the margarine in a microwave. Beat eggs well with the sugar, add the chocolate already melted butter and flour. Grease with butter in a small way round, pour half of the cake, put the chocolates and join up the rest of the dough. Bake in the hot oven for 15 to 20 minutes. Remove when you check the outside part is getting cooked (the interior must be mole). Let it cool and unmold. Sauce: Place a scoop of ice cream on each plate and let melt until the consistency of the sauce. If you have a hurry you can do it in the microwave. Mounting: On the base of the dish, put in the sauce. Leave a slice of cake and place on top of the sauce.

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