Yield: Serves 12

For cake:

13 ounces semi-sweet chocolate
1/2 cup brewed coffee
1 cup sugar
4 teaspoons five spice powder
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter at room temperature, cut into small pieces
6 large eggs

For ice cream:

8 cups whole milk
3 cups sugar, divided
1 vanilla bean
16 egg yolks
4 cups heavy cream
1 pinch salt
3 tablespoons Saigon cinnamon
1 teaspoon finely ground black pepper

Preheat oven to 350 degrees F. Butter a 9-inch springform pan, line the bottom with parchment, and butter it again.

Place the chocolate in a large bowl and set aside. In a small saucepan, bring the coffee, 1/2 cup sugar, and the five spice powder to a boil. Pour the boiling mixture over the chocolate and stir in the butter. Let cool.

In the bowl of a mixer, beat eggs with the remaining 1/2 cup of sugar for 5 minutes using the whisk attachment. Fold in the beaten eggs to the chocolate sauce.

Pour the batter into the prepared 9 inch springform pan. Place the pan in a baking dish and pour hot water into it until the water reaches half way up the side of the spring form pan. Bake for 40 to 45 minutes, remove from the water bath and let cool to room temperature.

To make the ice cream, place the milk, 2 cups of the sugar, and vanilla bean in a large, heavy-bottomed saucepan. Over medium heat, bring the mixture to a simmer. In a separate bowl, whisk together the egg yolks with the remaining 1 cup sugar. In a steady stream, pour 1/3 of the hot milk into the egg yolk mixture, stirring constantly. Add the egg yolk mixture back into the pan and whisk over medium heat until thickened, but do not bring to a boil. When the mixture has a custard-like consistency, strain through a chinois into a bowl set over an ice bath. When the custard has chilled, stir in the cream, salt, cinnamon, and pepper. Freeze in an ice-cream maker according to manufacturer's instructions and store in the freezer.

These recipes were provided by participating chefs and have not been tested by The James Beard Foundation.