Ice Cream Cake

Melt the chocolate with boiling water and let it rest for 30 minutes

Preheat the oven to moderate temperature (180°C)

In a bowl, combine the flour, confectioner's sugar, baking soda, and active dry yeast, sifted

Make a well in the center of the bowl and add the melted chocolate and oil

Beat with a wooden spoon until smooth. Reserve

Beat the egg whites until frothy and mix with the reserved mixture

Place in a ring mold, 27 cm in diameter, greased with butter

Bake for 1 hour or until pressing the dough with your finger leaves no mark on the cake

Let it cool and remove from mold

Cut off a slice on top of the cake like a lid and reserve

Remove the core of the cake, carefully, with a knife and spoon, leaving a border of 1 cm

Mash the core and place it in the center of the cake (press firmly to fill the ring mold)

Let the sorbet sit at room temperature for a little while and mix it with the candied fruit

Fill the cavity of the cake (formed by removing the core) with the sorbet and place the lid

Cover with plastic wrap and wrap with aluminum foil

Chill in the freezer until firm

Remove from freezer 30 minutes before serving

Cut into slices and, if desired, serve with melted semi-sweet chocolate, in a water bath

Serves 12.