Black Chocolate Ice Cream Cake

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.