Preheat your oven to 350°F (175°C). In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together eggs, milk, oil, and vanilla. Combine the wet and dry ingredients, then carefully stir in boiling water and melted Guajana chocolate until smooth.

Bake the Cake

Pour the batter into a greased cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before removing from the pan.

Toasted Cacao Nib Ice Cream

Make the Ice Cream Base

In a saucepan, combine cream, milk, sugar and heat until sugar is dissolved. In a separate bowl, whisk egg yolks. Gradually add the warm cream mixture to egg yolks while whisking. Return the mixture to the saucepan and cook until thickened. Stir in vanilla and toasted cacao nibs. Chill mixture in the fridge.

Churn the Ice Cream

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Freeze until firm.

Chocolate Chip Cookie Crunch

Prepare the Cookie Dough

Preheat oven to 350°F (175°C). In a bowl, mix flour, baking soda, and salt. In another bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla, then gradually mix in the dry ingredients and chocolate chips.

Bake the Cookies

Drop spoonfuls of dough onto a baking sheet and flatten. Bake for 10-12 minutes or until edges are golden. Allow to cool and then break into crunch pieces.

Whisky Milk Glace

Prepare the Glace

In a small bowl, combine gelatin and cold water, let it bloom for 5 minutes. In a saucepan, heat milk and sugar until dissolved. Stir in the gelatin mixture and whisky until combined. Pour into molds and freeze until set.