Chocolate Ice cream

This Ice Cream does not require an ice cream maker, and it uses whole eggs, so you won't end up with egg whites you don't know what to do with.
I use a little rum when melting the chocolate, but you can use orange juice, more milk, or a little coffee.

Ingredients for 2 litres
4 large eggs
300 ml whipping cream
300 gr dark chocolate
50 gr sugar
2 tablespoons for rum (or orange juice)
2 tablespoons of milk


Melt the chocolate with the rum in a large saucepan. As soon as the milk is bubbling turn the heat off. Mix the chocolate into the milk and rum until smooth. Leave it to cool slightly.

Separate the eggs and place the whites in a large clean bowl.

Add the yolks to the melted chocolate a mix them in. They will start to cook and make a custard.
Add a pinch of salt to the whites and whisk them until soft peaks form. Add the sugar and whisk for a few seconds until just mixed.

Whisk the cream in a separate bowl until it nearly doubles in size. 

Mix the whipped cream into the melted chocolate. The mix should now be nearly cold.

Pour the chocolate mix into the whisked egg white and fold gently until it is even in colour.

Pour the whole mix into a plastic container and freeze for at least 6 hours.

Sour Milk Chocolate cake

Grease a heart-shaped cake tin, prepare oven at 180°C.
220ml thick sour milk (or yoghurt)
200 gr sugar
250 gr butter, melted
220 gr self raising flour
50gr cocoa powder
1 tsp baking soda
½ tsp salt
3 eggs
1 tbsp vanilla extract

Whisk the milk with the sugar and butter; sift the flour with the cocoa, baking soda and salt; add to the milk. Beat the eggs in one by one. Add the vanilla.

Pour the batter into the greased cake mould. Bake in a moderate oven for 40 minutes. Cut in half and sandwich with chocolate buttermilk or cream.