Chocolate Brigadeiro Cake with Ginger Ice Cream

Name: Chocolate Brigadeiro Cake with Ginger Ice Cream
Yield: 6
Ingredients: 2 packets (300g) of chocolate wafers without filling; 1/4 cup of butter; 1 basic brigadeiro recipe mixed with 1 tablespoon of cognac; For the ginger ice cream; 1/2 liter of vanilla ice cream; 4 tablespoons of grated ginger; 4 tablespoons of sugar; 2/3 cup of water; 2 cups of crushed cookies for decoration

1
2 packets (300g) of chocolate wafers without filling
2
1/4 cup of butter
3
1 basic brigadeiro recipe mixed with 1 tablespoon of cognac
4
For the ginger ice cream
5
1/2 liter of vanilla ice cream
6
4 tablespoons of grated ginger
7
4 tablespoons of sugar
8
2/3 cup of water
9
2 cups of crushed cookies for decoration

Ingredients

1
2 packets (300g) of chocolate wafers without filling
2
1/4 cup of butter
3
1 basic brigadeiro recipe mixed with 1 tablespoon of cognac
4
For the ginger ice cream
5
1/2 liter of vanilla ice cream
6
4 tablespoons of grated ginger
7
4 tablespoons of sugar
8
2/3 cup of water
9
2 cups of crushed cookies for decoration

Directions

1
In a food processor, grind the wafers well
2
Add the butter and process until it forms a crumbly mixture
3
With it, line an ungreased 20cm diameter cake pan, pressing firmly at the bottom and sides
4
Bake in a moderate oven (180°C), preheated, for 10 minutes
5
Let it cool down
6
Spread the warm brigadeiro on top and let it cool
7
Prepare the ginger ice cream
8
Leave the ice cream at room temperature for 30 minutes or until slightly softened
9
In a pan, bring the ginger with sugar and water to a boil and simmer for three minutes
10
Let it cool, mix rapidly with the ice cream, and freeze for an hour or until firm
11
Decorate the cake with crushed cookies and serve with the ginger ice cream on top.