Ice Cream Cake

Cut the dark chocolate in half

Lining a cake pan with aluminum foil, same size as the chocolate, and extend it beyond the rim

Place the chocolate in the prepared pan

Soak the remaining half of the dark chocolate in orange liqueur (the second half can be used for other purposes)

Puree the clean mangoes with almonds, lime juice, and grated lime zest using a liquidizer

Melt the gelatin in cold water and dissolve it in a warm bath

Add the mango puree to the mixture

Place it in the refrigerator

As soon as it starts to thicken, add the whipped cream beaten in chantilly

Place it on top of the cake in the prepared pan

Place it in the freezer

Melt the chocolate into small pieces

Heat it with milk until the chocolate melts

Add the orange liqueur and dissolved gelatin

Mix well to dissolve the gelatin

Add the eggs

Place it in the refrigerator

Beat the egg whites until fluffy

Add the almonds gradually, beating continuously

Beat the cream until stiff peaks form

Add everything to the bitter chocolate mixture, still cold

Spread it over the mango puree, which is halfway frozen

Place it back in the freezer

After freezing, decorate with whipped cream

Cover with aluminum foil and place it back in the freezer

To thaw: remove from the freezer 1 hour before dinner