Black Chocolate Ice Cream Cake

Name: Black Chocolate Ice Cream Cake
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 pcs Egg yolk; 20g Caster sugar; 300g Light cream; 100g dark chocolate; 10ml Coffee wine; 3 pcs protein; 125g Almond powder

by quenny

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

The method of this ice cream cake is very simple, but the taste is very surprising ~ and the method is quite simple, not as difficult as the chiffon cake, if you want to eat delicious cakes, try it This one is guaranteed to be worth the money~~

material:
Cake base: 3 egg whites, 40g caster sugar, 125g almond flour
Ice cream: 3 egg yolks, 20g caster sugar, 300g whipped cream, 100g dark chocolate, 10ml coffee wine

Ingredients

Black Chocolate Ice Cream Cake

1. Cut the dark chocolate into small pieces and set aside

2. Cut out a piece of greased paper that fits the size of the bottom of the cake mold and place it in the mold

3. Add sugar to the egg whites

4. Sift the almond flour into the egg whites

5. Stir evenly

6. Pour into a 6-inch mold

7. Sprinkle the almond flour that cannot be smoothly sieved on the surface of the batter

8. Put it into the middle and lower layer of the preheated oven, 170 degrees for 25 minutes, let cool after it is out of the oven

9. Egg yolk with sugar

10. Dispense until the color becomes lighter and the volume becomes thick and viscous

11. Pour coffee wine

12. Whipped evenly

13. Pour most of the chocolate chips into the egg yolk paste

14. Stir well

15. Whip the whipped cream until it is textured

16. Pour in the mixed egg yolk paste

17. Mix well

18. Unmold the bottom edge of the cold cake, then pour in the blended cream

19. Sprinkle the remaining chocolate crumbs on the surface after shaking it, put it in the refrigerator and freeze to harden and then demould be eaten

Tips:
1. The almond flour I used here is the ready-made almond flour purchased online. The roasted color is slightly whiter. If you prefer a heavier color, it is recommended to grind almond wood instead;
2. Café wine is only used to add flavor, and it can be omitted
3. When I made it, I used a six-inch mold. If the egg white paste is poured in and baked, it feels too thick, so I added a few small silicone molds and put a part of the egg white to bake together, so that when the ice cream is added at the end There will be a pattern change.