chocolate cake with chocolate and truffle flakes, roasted hazelnuts and chocolate fudge brownie ice cream.

Chocolate shavings
Chocolate fudge brownie ice cream
Sliced truffle

For 8 people:
200g of chocolate, 200g of butter, 5 eggs, 1 tablespoon spoon of flour, 250g of sugar.
Heat the oven to 190°C. Melt the butter and chocolate together. Add the sugar and let cool for 5 mins. Incorporate the eggs one by one, stirring well. Add the flour and stir well. Put into a mould and cook for 20 - 25 mins, it should still be somewhat soft in the middle. Take it out of the oven and let it cool. It will be best the next day.

Plating: Chop the cake into big chunks of uneven sizes. Cover with some chocolate shavings, truffle slices and some chopped roasted hazelnuts. 

In a side bowl place an ice cream ball. My favorite for this dessert is fudge brownie because it has a delicious chocolate flavour and the cake sponge brings yet another texture to the palette. Dress with a few truffle slices. Truffle is so great with ice cream.