Separate the egg whites and yolks. Whisk the egg whites together with half the sugar until they are snow-white. In another mixing bowl, whisk the egg yolks and remaining sugar. Sift the flour with egg yolks and add the cocoa. Add the chocolate cream and water to this mixture and mix.

Combine the other mixture on the snow-white egg whites by mixing from the outside to the inside so that the bubbles do not quench. Pour the mixture into a clamped mold or single molds you have oiled. Bake in a preheated 180 degree oven for about 40 minutes. Ice cream preparation: Boil a liter of goat's milk by adding chocolate cream. Then add sugar and sahlep and boil again.

When it reaches a thick consistency, remove it from the heat. Let the boiling milk stand for 3 hours. Whisk the milk with a mixer. Put it in a glass container and cover it with cling film. You kept it in the deep freezer for 5 hours.

Since the sponge cake and ice cream preparation is complete, cut the cooked sponge cake in two layers with small circle molds. Spread cold chocolate cream in between. Then put the ice cream on it in a thick layer and place it in the freezer. Serve the dessert frozen by decorating it with chocolate chips.