Chocolate Chip Cookie and Ice Cream Bomb Cake

Ingredients:

• 165 g of butter at room temperature, plus a little for greasing
• 2 and 1/4 cups flour, plus a little extra for working with
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 3/4 cup brown sugar
• 2/3 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 180 g dark chocolate granules
• 60 gr. hardening chocolate ice cream topping
• 5 chocolate candies with peanut butter filling
• 8 cups vanilla ice cream, softened at room temperature
• 2 cups chopped chocolate bars, such as Kit Kat, Twix, Snickers
• Whipped cream for decoration
• Colored sprinkles for decoration
• Special equipment: 4L heat-resistant bowl, 2.5L heat-resistant bowl.

Preparation:

1. Position a rack in the bottom of the oven and preheat the oven to 350°F (175°C). Cut two 40 x 15 cm (16 x 6 in) pieces of parchment paper. Grease a 4-quart (quart) bowl with butter, dust with flour, and line the bottom and sides with one piece of parchment paper. Line the top with a second piece of parchment paper, crisscrossing it. Butter and flour the outside of a 2.5-quart (quart) ovenproof bowl.
2. Preheat oven to 350°F (175°C). In a large bowl, combine flour, baking soda, and salt. In a large bowl, beat the butter, brown sugar, and white sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, beating after each. Then beat in the vanilla. Reduce mixer speed to low and beat in the flour mixture. Then add the chocolate chips and mix well.
3. Transfer the dough to the large prepared bowl. Dust your hands well with flour and press the dough evenly into the bottom and sides of the bowl, adding more flour if necessary. Place the smaller bowl inside the larger one, sandwiching the dough between them. Bake for 50-55 minutes, until the cookies are golden brown. Cool the cookies completely for 2 hours before removing them from the inner bowl.
4. Assembly: Spread the ice cream topping evenly over the inside of the cookies. Stack the peanut butter filled candies in the center of the cookie bowl. Freeze for 15 minutes.
5. Spoon half the ice cream into the "bowl," spreading it around the tower. Then layer with 1.5 cups of chopped chocolate bars and top with the remaining ice cream. Sprinkle with the remaining chopped bars and wrap in plastic wrap. Freeze for at least 6 hours or overnight.
6. Remove the cake from the freezer 15 minutes before serving. Invert the ice cream-filled cookies onto a serving platter and remove the bowl and paper. Decorate with whipped cream and sprinkles around the top and around the bomb. Slice with a hot, sharp knife, like you would a cheesecake.