Molten Dark Chocolate Cake With Basil Ice Cream

Directions

1. Wash the basil in cool water and remove the leaves
2. Bring the lowfat milk, liquid whipping cream and orange flower essence to the boil in a saucepan. Add in the basil leaves
3. Remove the saucepan from the heat as soon as it begins to boil and remove the basil leaves
4. Break 7 Large eggs, separating the yolks from the whites
5. In a bowl, whisk the yolks with ½ c. (90 g) of the superfine sugar till the mix turns pale
6. Then, stir the beaten egg yolks into the hot lowfat milk, reheating on a very low heat and stirring constantly
7. Strain through the conical sieve and let it cold
8. Pour the resulting creamy mix into the ice cream maker
9. Place in the freezer till the next day.
10. Preheat the oven to 370°F (190°C)
11. Break the chocolate into small pcs with a knife, and cut the butter into small pcs
12. Heat the chocolate and butter in a bain-marie on a low heat
13. Add in 1 egg yolk to the melted chocolate and stir well
14. Beat 2 whole Large eggs with the rest of the superfine sugar (1/5 c. (40 g)) till the mix is pale and frothy
15. Then, gradually add in the beaten Large eggs to the chocolate cream mix, stirring constantly, and slowly mix in the flour
16. Butter and flour the cake pan before filling it ¾ full with the mix
17. Put the cake in the oven and bake for 3 min, keeping a close eye on it while it cooks.
18. Place a portion of molten chocolate cake on each plate, with a ball of basil ice cream next to it.