Pre-heat oven to 170°C.
Melt chocolate over a bain-marie, together with butter, Nestlé Bar-One sauce
, and the coffee, let it cool.
Mix together sugar, flour, cocoa and bi-carb.
In a separate bowl, whisk together eggs and buttermilk then blend egg mixture into chocolate,
Add dry ingredients, blend together.
Pour into lined 18cm tin and bake for 1 hour. Leave to cool.For the ganache:
Bring cream to boil, pour over chocolate and mix until smooth.
Pour over cake and leave to set.For the blood orange ice cream:
Bring milk and cream to boil. Cream together yolks and sugar and pour cream mixture into egg mixture.
Return to pan, cook on low heat until mixture thickens, pass through a sieve.
Leave to cool, add puree and churn in ice cream machine. Recipe reprinted with permission of Nestlé® Professional.