Sciatica cake with espresso sauce

Name: sciatica cake with espresso sauce
Cook time: 30 min
Total time: 80 min
Yield: 6
Cuisine: Italian
Ingredients: 1 bin stracciatella ice cream 1 liter, freezer; 150 g butter; 2 el liquid honey; 200 g wholemeal biscuit roll 300 g; 8 macaroons bag of 300 g; 2 tablets chocolate extra pure 72% (a 100 g), in pieces; 200 ml hot espresso coffee; 1 el cocoa powder

A tasty Italian recipe. The dessert contains the following ingredients: stracciatella ice cream (1 liter, frozen), butter, liquid honey, wholemeal biscuit (roll 300 g), macaroons (bag 300 g), chocolate extra pure 72% ((a 100 g), in pieces ), hot espresso coffee and cocoa powder.

Ingredients

Kitchen Stuff

spring form (Ø24 cm)
baking paper
food processor

Directions

Remove the ice from the freezer. Line the bottom of the mold with baking paper. Melt 100 g butter with the honey in a saucepan. Grind the biscuit in the food processor and add to the butter. Cover the bottom of the mold with it. Press and put in the freezer for 10 minutes.
Cut or break the macaroons into pieces. Cover the bottom of the mold with half of the ice. Divide the macaroons over it and cover with the rest of the ice cream. Put in the freezer for 40 minutes.
Put the rest of the butter and the chocolate in a bowl. Pour the coffee over it and stir into a smooth sauce. Take the cake out of the freezer. Sprinkle with the cocoa powder. Cut into points and serve with the sauce.