Basbousa, a middle eastern semolina cake with molten lava like chocolate flowing from the center.
* Slightly warm the basbousa before serving.
* Pour the syrup over the cake right after you take it out of the oven.
* You can replace rose water with vanilla essence.
* Just before serving, after you warm the cake, open the top piece of cake and pour more ganache and close it again. You are doing this because some of the ganache you poured earlier would have sunk into the cake, not letting the chocolate flow. Then place the scoop of icecream. This way you will have guaranteed lava flowing from the cake when you cut it.