Ninho Milk Powder and Chocolate Ice Cream Cake (Pudim de Sorvete)

Melt the semisweet chocolate along with the heavy cream (200g) using a microwave or double boiler to prepare the ganache.

Grease a round baking pan with a central hole (9-inch diameter by 3.5-inch height) with a little oil, spreading well with a paper towel.

Pour the ganache into the greased pan, shaking gently so that it covers the entire bottom uniformly.

Place the pan in the freezer for approximately 1 hour and a half, or until the ganache layer is very firm.

Hydrate the unflavored gelatin powder (18g) in the filtered water (half cup) and let it soften.

Melt the hydrated gelatin in a double boiler or microwave.

In a bowl, mix the sweetened condensed milk (2 cans), the three cartons of heavy cream, and the milk powder (2 cups) for one minute.

Incorporate the melted gelatin into the mixture of condensed milk, heavy cream, and milk powder, stirring quickly.

Add the two cups of milk to the mixture, stirring well until combined.

Carefully pour this new mixture over the firm ganache layer, using the hole in the center of the bundt pan as a guide, if necessary.

Freeze the ice cream cake for a minimum period of 18 hours, or until completely firm.

To unmold, heat some water in a skillet and dip the bottom of the pan briefly (about one minute) to release the sides.

Invert the ice cream cake onto a serving plate, shaking slightly to confirm it has completely detached.