Giant Ice Cream Sandwich

Preparation

• • With the rack in the middle position, preheat the oven to 400°F (200°C). Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper, letting it hang over two sides. Butter and flour the sides.
  • In a bowl, combine the flour and baking soda. Set aside.
  • In a saucepan over medium heat, melt the chocolate and butter with the cocoa powder. Stir until smooth. Set aside.
  • In another bowl, beat the eggs and sugar with an electric mixer until the mixture lightens and triples in volume, about 5 minutes. At low speed, add the dry ingredients. With a spatula, gently fold in the chocolate mixture.
  • Spread the batter on the prepared baking sheet. Bake for about 5 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool for 5 minutes. Unmould the cake onto a wire rack and remove the parchment paper. Let cool completely.
  • Cut the cake in half crosswise.
  • Slice the brick of ice cream in half horizontally.
  • Cut the brick of ice cream in half horizontally or vertically depending on its shape.
  • Place the 2 pieces of ice cream side by side onto 1 slice of cake and top with the other slice, smooth side up. With a knife, remove the excess cake on each side to even it out.
  • Cover and freeze for at least 30 minutes. Serve as a large ice cream sandwich or cut the cake into 12 sandwiches. Cover individually in plastic wrap and store in the freezer, if desired.