Chocolate ice cream cake
Overview
To be honest, I feel that this cake is difficult, and I am a little averse to raw egg yolks, so I have never dared to try it. Seeing that this month is coming to an end, I have to finish my homework quickly! I didn’t have Cointreau at home, so I used homemade wine instead. When I actually ate it, I didn’t feel the smell of alcohol or egginess at all. The whole cake didn't feel particularly icy. The fusion of chopped almonds and cream challenged the entire taste buds. There was also a faint hint of coffee, which made me like coffee even more.
Tags
Ingredients
Steps
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Prepare required materials
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Add 40 grams of fine sugar to the egg whites in three batches
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Beat until stiff peaks
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Then pour in the chopped almonds (I bought ready-made almonds), and stir evenly
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Line the bottom of the mold with oil paper. I used a live-bottom mold
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Pour the mixed almond cake batter into the mold, and then smooth the cake batter. Preheat the oven to 160 degrees and bake on the middle rack for 15-18 minutes
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Add coffee to homemade wine until dissolved and set aside
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Cut the dark chocolate into small cubes and set aside
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Add 20 grams of fine sugar to the egg yolks
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Then beat until textured
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Then add the prepared wine coffee
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Beat again
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Whip the light cream until it has texture, pour in the mixed egg yolk paste, then stir evenly
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Add the diced chocolate. Do not add all the diced chocolate, leave some of it for decoration on the cake surface, then stir evenly
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Pour the mixed ice cream batter into the baked almond cake base (the cake base must wait until it cools naturally before pouring the ice cream batter)
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.Then use a spatula to smooth the surface
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Then put the remaining chocolate dices on the surface of the ice cream cake as a decoration. Finally, put the ice cream cake in the refrigerator to freeze overnight. When eating, take it out and leave it for a few minutes before cutting into pieces.
