FOR THE CAKE
1 can of condensed milk (395 g)
1 can of heavy cream (300 g)
2 cups of dark chocolate chips (180 g)
1/4 cup of all-purpose flour (30 g)
4 eggs
1 liter of raspberry ice cream
FOR THE CAKE
1 can of condensed milk (395 g)
1 can of heavy cream (300 g)
2 cups of dark chocolate chips (180 g)
1/4 cup of all-purpose flour (30 g)
4 eggs
1 liter of raspberry ice cream
Preheat the oven to 350°F (medium heat)
PREPARE THE CAKE: In a large bowl, combine the condensed milk, heavy cream, dark chocolate chips, all-purpose flour, and eggs
Mix well with a wooden spoon
Transfer this mixture into a refrigerator-safe container measuring 24 cm in diameter and 6 cm in height
Assemble the cake in the preheated oven until it becomes firm (around 30 minutes)
Let the cake cool down to room temperature
With an ice cream scoop, make balls of raspberry ice cream and distribute them evenly over the cake surface
Serve immediately
651 calories per serving
