1 liter of vanilla ice cream
1/3 cup of mint liqueur (80 ml)
Butter (for greasing)
For the batter
4 eggs
3/4 cup of sugar (130 g)
1/2 cup of all-purpose flour (60 g)
1/3 cup of dark chocolate chips (30 g)
1 tablespoon of baking powder
For the glaze
1 cup of sugar (180 g)
4 tablespoons of corn syrup (Karo)
1/3 cup of dark chocolate chips (30 g)
1 tablespoon of butter
1/2 cup of water (120 ml)
1 liter of vanilla ice cream
1/3 cup of mint liqueur (80 ml)
Butter (for greasing)
For the batter
4 eggs
3/4 cup of sugar (130 g)
1/2 cup of all-purpose flour (60 g)
1/3 cup of dark chocolate chips (30 g)
1 tablespoon of baking powder
For the glaze
1 cup of sugar (180 g)
4 tablespoons of corn syrup (Karo)
1/3 cup of dark chocolate chips (30 g)
1 tablespoon of butter
1/2 cup of water (120 ml)
In a medium bowl, mix the ice cream and mint liqueur
Cover with plastic wrap and refrigerate until firm (about 8 hours)
Preheat oven to 400°F (hot)
Grease a 25 cm diameter cake pan with butter. Reserve
Prepare the batter: in an electric mixer, beat the eggs and sugar until light and fluffy
Stop the machine and gradually add the flour, chocolate chips, and baking powder, mixing well with a spatula
Pour the batter into the prepared pan and bake at 400°F (hot) for about 25 minutes
Let cool completely in the pan
Remove the ice cream from the refrigerator, let it sit at room temperature for about 15 minutes, and spread over the cake
Cover with aluminum foil or plastic wrap and refrigerate for at least 6 hours
Prepare the glaze: in a medium saucepan, combine all ingredients and bring to a boil, stirring constantly
Remove from heat and let cool until it thickens slightly
Let cool completely
Unmold the cake onto a plate, pour over the glaze, and serve
288 calories per slice
