Chocolate torte with bitter chocolate ice cream

Preheat the oven to 180ºC. Line a 25cm springform cake tin with baking paper.

For the ice cream, whisk the yolks and sugar with an electric beater until very thick and pale.

Pour the milk into a saucepan, add the chocolate and cocoa, and bring to a simmer, stirring constantly until blended. Pour the yolk mixture over while the milk is hot, beating all the time.

Pour the mixture into a container and freeze until it begins to firm up, about 2 – 3 hours. Whisk thoroughly to break up any crystals, then freeze until solid.

For the torte, place the hazelnuts on a baking tray and roast for 8 minutes. Cool slightly, then rub them in a tea towel to remove the skins. Pulse the hazelnuts in a food processor until they are roughly chopped.

Pulse the chocolate and almonds in a food processor until the mixture resembles breadcrumbs. Transfer it to a large metal bowl and stir in the brandy, zest, cinnamon, milk and half of the sugar. Add the yolks, one at a time, and continue to mix, blending well. Add the hazelnuts and mix well.

In a clean bowl, whisk the egg whites until stiff peaks form. Add the remaining castor sugar and continue whisking until the mixture is shiny. Fold it into the chocolate mixture with a large metal spoon.

Spoon the mixture into the cake tin and bake in the centre of the oven for 40 – 45 minutes. Turn the cake out onto a wire rack and leave to cool.

Let the ice cream soften in the fridge for 20 minutes before serving. Dust the cake with cocoa powder, garnish with rose petals and serve with the ice cream.