| cake |
Flip cake onto serving platter so that the bottom is now the top and carefully remove paper. Serve cake at room temperature, with ice cream. |
| 5 large eggs |
|
whisk thoroughly |
Pour batter into a greased and lined 22cm springform cake-tin; wrap tightly with aluminium foil. Place in a roasting pan, and pour in hot water to a depth of 2.5cm. Bake in moderate oven for 30 minutes or until the edge of the cake is set but the centre is still slightly soft. Remove cake-tin sides, and cool on rack 30 minutes |
| 1 tablespoon cocoa |
|
mix in completely |
| 3 tablespoons ground ancho chile |
| 250g bittersweet chocolate |
chopped |
melt in a metal bowl over simmering water; stir until smooth |
cool slightly |
|
whisk in and mix well |
| 230g unsalted butter |
|
| 1/2 cup sugar |
|
| 3 tablespoons brandy |
|
stir in |
| ice cream |
| 415ml can sweetened condensed milk |
mix together, and freeze in an ice cream machine according to the machine's instructions |
| 355ml can evaporated milk |
| 235ml heavy cream |
| 3 tablespoons tequila |