Chocolate Ice Cream Cake
1.
Prepare the required materials
2.
Use a food processor to break the almonds. The almonds I use are salty, so they can’t be broken into powder and can only be broken.
3.
Add 40 grams of caster sugar to the egg whites in three times and beat until stiff foaming
4.
Then pour in the crushed almonds
5.
Stir well again
6.
Cover the bottom of the mold with greased paper, I used a live mold
7.
Pour the mixed almond cake batter into the mold
8.
Smooth the cake batter
9.
Preheat the oven to 160 degrees and bake the middle layer for 15-18 minutes. After baking, take it out and let cool
10.
Add coffee powder to Cointreau and mix until melted and set aside
11.
Cut dark chocolate into small cubes and set aside
12.
Add 20 grams of caster sugar to egg yolks
13.
Then send it until there are lines
14.
Then add the brewed Cointreau coffee
15.
Disturb again
16.
Whip the whipped cream until there are lines
17.
Pour in the mixed egg yolk paste
18.
Then stir evenly
19.
Then add the diced chocolate, don’t add all the diced chocolate, set aside a part for the surface decoration of the cake
20.
Then stir evenly
21.
Pour the ice cream paste into the baked almond cake
22.
Then use a spatula to smooth the surface
23.
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:
Be careful when you whip the whipped cream, don't whip it too far, otherwise the oil and water will separate and it will not be used. I use a movable bottom mold. After freezing, take it out and leave it for a few minutes, and then push it under the mold with your hand to release the mold.
