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
