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Ingredients :
°2 eggs
°200 g dark chocolate (0.4 lb)
°27g sugar (1/10 cup)
°105g butter (7 tbsp)
°63 g flour (1/2 cup)
°1 liter tub of coffee ice cream (1/4 gallon)
°10 cl of liquid cream (7 tablespoons)
°55 g pecans (0.1 lb)
°55 g unsalted peanuts (0.1 lb)
°1 teaspoon liquid vanilla extract
°a high-sided mold, about 20 cm in diameter, with hinges
°chocolate chips
°salt
Preheat the oven to 180°c (th 6)
Melt 100 g of dark chocolate in a bain-marie
Let cool
Mix butter and sugar in a bowl
Add the eggs one by one
Add vanilla extract
Add flour
Add half a teaspoon of salt
Add cold melted chocolate
Chop the pecans and peanuts
Insert them into the preparation
Pour the batter into the previously buttered and floured mold
Bake for 30 minutes
Cool the cake in its mold
Add coffee ice cream on top of the mold as well as chocolate chips as you go
Place in the freezer for 30 minutes