Chocolate Ice Cream Cake

Name: Chocolate Ice Cream Cake
Total time: 1 d
Yield: 5
Cuisine: Chinese
Ingredients: 3 pcs egg; 130g Chopped almonds; 60g Caster sugar; 300ml Light cream; 100g dark chocolate; 10g Homemade wine; 3g coffee

by White~Mist (from Tencent.)

4.6 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

I have always wanted to make this cake. To be honest, I feel that this cake is difficult and it is a bit repellent to raw egg yolks. I have never dared to try it. I don’t have Cointreau at home, so I use homemade wine instead. There is no wine or eggy smell. The whole cake does not have a particularly icy feeling. The fusion of chopped almonds and cream challenged the taste buds, and there is a hint of coffee flavor, which makes me like coffee even more.

Ingredients

Chocolate Ice Cream Cake

1. Prepare the required materials

2. Separate the egg into egg yolk and egg white, add 40 grams of fine sugar in three separate egg whites

3. Hit to rigid foam

4. Then pour in the chopped almonds, I bought the ready-made chopped almonds, and then mix them evenly

5. Cover the bottom of the mold with greased paper, I used a live mold

6. Pour the mixed almond cake batter into the mold, then smooth the cake batter, preheat the oven to 160 degrees, put the middle layer and bake for 15 to 18 minutes

7. Add coffee to the homemade wine until it melts for later use

8. Cut dark chocolate into small cubes and set aside

9. Add 20 grams of caster sugar to egg yolks

10. Then send it until there are lines

11. Then add the tuned wine coffee

12. Disturb again

13. Whip the whipped cream until it has lines, pour in the egg yolk paste, then stir evenly

14. Then add the diced chocolate, don’t add all the diced chocolate, set aside a part for decoration on the surface of the cake, and then mix evenly

15. Pour the mixed ice cream batter into the baked almond cake base. The cake base must cool naturally before pour the ice cream batter

16. Then use a spatula to smooth the surface

17. Then put the remaining chocolate diced on the surface of the ice cream cake as a decoration. Finally, put the ice cream cake in the refrigerator and freeze it overnight. Take it out and place it for a few minutes before eating.

Tips:
I took it out after only refrigerating for 4 hours at the beginning, but the cake was not so smooth, so it is best to refrigerate it overnight and eat it the next day.