INGREDIENTS
To make the cake:
60 g (½ cup) 80 g all-purpose flour (12 cup) 40 g cornstarch (4 tbsp.) cacao powder
7 g (1 ½ tsp) baking soda
3 eggs
160 g (3/4 cup) 60 mL sugar (3 tbsp) oil from vegetables

As a garnish:

220 g (⅔ cup) hazelnut ice cream
160 mL (12 cup plus 2 tablespoons) complete cream
60 g (3 ½ tbsp.) mascarpone
60 g (½ cup) cane sugar

To make the coating:

110 g (1 cup) dark chocolate cheese

PROCESS

1. Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Butter and line a 20cm cake pan with baking paper.
2. Whisk together the eggs, sugar, and vegetable oil until pale.
3. In a separate basin, combine the flour, baking powder, cornstarch, and cocoa powder.