Chocolate Ice Cream Cake

Name: Chocolate Ice Cream Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs protein; 130g Chopped almonds; 40g Soft white sugar; 3 pcs yolk; 300g Light cream; 100g dark chocolate; 10g Homemade wine; 3g coffee

by White~fog

4.8 (1)

Favorite

Difficulty

Hard

Time

Serving

To be honest, I feel that this cake is difficult, and it is a bit repulsive to raw egg yolks. I have not dared to try it. I also see that this month is about to end. Hurry up and finish the homework! There is no Cointreau at home, so I replaced it with homemade wine. When I actually ate it, I didn't feel the smell of wine at all, and there was no 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

3 pcs Protein
130g Chopped Almonds
40g Soft White Sugar

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3 pcs Yolk
300g Light Cream
100g Dark Chocolate
10g Homemade Wine
3g Coffee

Chocolate Ice Cream Cake

1. Prepare the required materials

2. Add 40 grams of caster sugar to the egg whites in three times

3. Hit to rigid foam

4. Then pour in the chopped almonds (I bought the ready-made chopped almonds), then stir 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, and then smooth the cake batter. Preheat the oven to 160 degrees, put the middle layer and bake for 15-18 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. Add the diced chocolate, don’t add all the diced chocolate, set aside a part to decorate the surface of the cake, then mix evenly

15. Pour the mixed ice cream batter into the baked almond cake base (the cake base has to be naturally cooled 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 leave it for a few minutes before eating.

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