Cassata

In a small bowl, sprinkle gelatin over the water and let it hydrate for 5 minutes

Heat over high in a bain-marie and stir until dissolved. Reserve

In a large saucepan, mix well milk, eggs, cornstarch, and grated chocolate

Heat over low, stirring constantly until boiling and thickened

Add the dissolved gelatin and stir well

Remove from heat and let cool

Mix in heavy cream and stir

Place in freezer for at least 1 day or 6 hours to set firmly

Let it thaw slightly, then break into pieces and process

Divide into three equal portions and place each one in a bowl

In one portion, add black cocoa and mix

In the second, add peppermint extract

Reserve the third portion

Assemble in a mold lined with plastic wrap, pressing firmly to remove air bubbles

Dip top and sides of mold in hot water for 10 seconds to loosen cake

Unmold and place on serving plate

If desired, drizzle with warm sauce and serve immediately

420 calories per slice

516 calories per slice with sauce