Caramel Chocolate Frozen Custard Cake

Directions

1. 1

   Caramelize a bundt or pudding mould: melt sugar directly in the mould over low heat until it turns golden amber, then swirl to coat the sides evenly. Set aside to cool.

2. 2

   In a small saucepan, whisk the cocoa powder into the water and bring to a gentle boil, stirring constantly. Pour the warm chocolate mixture into the caramelized mould and let it settle.

3. 3

   In a medium saucepan over medium heat, combine the condensed milk, whole milk and egg yolks. Stir continuously until the custard thickens slightly and just begins to bubble. Remove from heat and cool completely.

4. 4

   Beat the egg whites with an electric mixer until stiff peaks form. Gradually add the sugar, beating until you have a glossy, firm meringue.

5. 5

   Gently fold the heavy cream into the meringue, then fold in the cooled egg yolk custard using a spatula, keeping as much air as possible.

6. 6

   Pour the mixture into the prepared mould over the chocolate layer. Cover tightly with plastic wrap and freeze for at least 4 hours or overnight.

7. 7

   To unmould, briefly run the base and sides of the mould over a gas flame or dip in hot water for a few seconds, then invert onto a serving plate. Slice and serve immediately.