Ice Cream Cake
For the ice cream: Split vanilla pods and scrape out the seeds. Bring milk to a boil and add seeds, then remove from heat. Beat yolks and sugar until white and fluffy. Add warm vanilla milk to yolk mixture, stirring constantly. Heat again until just below boiling. Allow to cool, stirring constantly. Freeze for 4 hours, stirring hourly.
For the cake: Grease ramekins and dust with flour. Melt butter in a pot. Separate eggs. Beat egg yolks and sugar until white and fluffy. Mix flour and baking powder, then pour in cooled butter. Melt chocolate in a double boiler, let cool slightly and add to egg yolks. Add flour mixture to egg yolks. Beat egg whites until stiff. Gently stir one-third of the egg whites into egg yolks. Pour remaining egg whites and gently fold. Fill ramekins with batter and bake in an over preheated to 180°C (approximately 350°F). for about 20-25 minutes. Remove from oven, release from ramekins and allow to cool on a wire rack for 1 hour 30 minutes.
Remove ice cream from freezer and let sit 20 minutes. Fill the well in the middle of each cake with ice cream. Place filled cakes in freezer for 30 minutes, then arrange on a dessert plate and dust with powdered sugar. Garnish with wafer rolls, fruit sauce and whipped cream. Serve cold.