6 egg whites, separated
1 cup of sugar (180 g)
1/2 cup of melted chocolate
1 1/2 cups of all-purpose flour (180 g)
1 teaspoon of active dry yeast
1/3 cup of unsalted butter, softened
For the Filling
2 liters of vanilla ice cream
1/4 cup of peppermint extract
1 cup of bittersweet chocolate chips, chopped (200g)
6 egg whites, separated
1 cup of sugar (180 g)
1/2 cup of melted chocolate
1 1/2 cups of all-purpose flour (180 g)
1 teaspoon of active dry yeast
1/3 cup of unsalted butter, softened
For the Filling
2 liters of vanilla ice cream
1/4 cup of peppermint extract
1 cup of bittersweet chocolate chips, chopped (200g)
Beat egg whites until fluffy, then add sugar and beat for another minute or two
Fold in melted chocolate, flour, yeast, and softened butter
Grease a 28 cm x 40 cm baking dish with parchment paper
Pour batter into the prepared dish and bake at 200º (400°F) for about 30 minutes, or until a toothpick comes out clean
Remove from oven and let cool completely in the pan before turning onto a wire rack to cool completely
Cut into slices, then cut those slices into thinner strips. Reserve
Prepare filling: Let ice cream sit at room temperature for a few minutes to soften slightly, then mix with peppermint extract
Melt chocolate in a double boiler and reserve
To assemble: Line a 25 cm (10 inch) round mold or ramekin with plastic wrap
Arrange cake slices in the prepared mold, topping each layer with a drizzle of melted chocolate and a spoonful of ice cream
Continue until all ingredients are used, finishing with a layer of whipped cream on top
Cover with plastic wrap and freeze for at least 30 minutes before serving
Serve cold.
