1. First make the cake according to the chocolate sponge cake http://blog.sina.com.cn/s/blog_4a5089ff01017sgs.html. Put the cake batter into a 6-inch round mold, put it in a preheated oven at 180℃, and bake for 25-30 minutes, until the cake is completely puffed. Use a toothpick to pierce the inside of the cake. There is no residue on the extracted toothpick, which means it is cooked.
2.
After the baked cake is cooled, it is demoulded, cut off the raised part of the top with a knife, and then cut into three slices horizontally (only two of them are needed. Cut into three slices to make each slice thinner. Cake slices) If it’s too thick, it won’t taste good~)
Then make the chocolate parfait. Put the egg yolks, milk, and fine sugar into a bowl, pour water in the pot and heat it up, continue to heat it on a low fire, and put the egg yolks in the water to heat up and stir constantly
3.
Stir until the egg yolk mixture thickens, about seven or eight minutes. Be sure to control the heat, and be careful not to overheat the mixture to become granular;
Check whether the heated egg yolk mixture is thick enough and use a spatula to pick it up. If a thick layer can be hung on the spatula, it means it is ready. Pour small pieces of dark chocolate into the egg yolk mixture while it is hot and stir. Until the dark chocolate is completely melted
4. Sift in the cocoa powder and stir until uniform; cool the mixed egg yolk cocoa paste to room temperature. If you want to speed up the cooling, you can sit the bowl in ice water and stir until it cools
5. The animal whipped cream is whisked with a whisk; it must be whisked to the extent that it can maintain a clear and upright pattern
6. Pour 1/3 of the whipped cream into the cooled egg yolk cocoa paste, and mix well with a spatula from the bottom up; pour all back into the whipped cream bowl after mixing well
7. Once again, stir from the bottom up and mix well; after completely mixing, the chocolate parfait is ready
8. Spread a piece of sponge cake slice on the bottom of the 6-inch cake mold, pour half of the chocolate parfait batter, and smooth; spread the second slice of sponge cake slice, pour the remaining half of the chocolate parfait batter
9. Try to smooth the surface as much as possible. Put it in the freezer of the refrigerator and freeze for 4-5 hours until it is completely frozen. Before demoulding, cover the cake mold with a hot towel for a while, and then the cake can be demolded; the cake after demoulding is cut into several portions with a knife. If you want to be more beautiful, you can sprinkle some chocolate chips on the top of the cake and sprinkle a layer of powdered sugar as a decoration
Tips:1. Among different types of ice cream, some need to rely on constant stirring during freezing to create a delicate taste (such as the mango ice cream introduced in the blog), and some are very thick and creamy when frozen directly, such as today's chocolate parfait . This is a simple but rich ice cream that does not need to be stirred, so it is very convenient to make ice cream cakes-just pour directly on the cake slice and freeze;
2. If you don't make the sponge cake part, make the chocolate parfait directly, put it in a mold and freeze it hard, cut into small pieces for eating, it is also very delicious. If you omit chocolate and cocoa powder, you can make original milk parfait;
3. When heating and whipping the egg yolk, be sure to pay attention to the heat, do not overheat the egg yolk to solidify into granules. Just heat it to a very thick state;
4. This cake can be stored in the freezer compartment of the refrigerator for a long time (need to be sealed to prevent odor or drying out). If the cake just taken out of the freezer is hard, you can put it at room temperature for a while before eating, and the taste is more delicate and smooth. Oh;
5. Don't worry that the cake slices will be too hard after freezing. If your cake slice is made successfully, it is very soft and fluffy, then the softness and hardness of the ice cream will remain basically the same even after freezing. However, if the cake slice is not done well, it is not fluffy. It is too thick and will be too hard after freezing-making a successful sponge cake is the basic prerequisite for the success of ice cream cakes.
