Ice cream cake
Chocolate Ice Cream Cake
Who doesn't love a refreshing dessert that combines the intense flavor of chocolate with the creaminess of ice cream? Today, I will guide you step by step in making a delicious chocolate ice cream cake, perfect for warm days or any special occasion. This recipe, deeply rooted in culinary traditions, brings a touch of indulgence in every bite.
Preparation time: 30 minutes
Freezing time: 3 hours (plus resting time in the freezer)
Servings: 8
Ingredients:
For the cake base:
- 3 egg whites
- 1 egg yolk
- 4 tablespoons sugar
- 3 tablespoons flour
- 2 tablespoons cocoa powder
- 5 g baking powder
- A pinch of salt
For the ice cream:
- 200 g sugar
- 2 whole eggs
- 2 egg yolks
- 350 ml milk
- 400 ml liquid cream
- 1 tablespoon cornstarch
- 100 g chocolate (for melting)
- Vanilla (to taste)
- 50 g chocolate (for decoration)
Preparation:
Step 1: Preparing the cake base
Start by preheating the oven to 160°C. In a clean bowl, beat the egg whites with a pinch of salt until you achieve a firm foam. This step is essential for giving the cake base a light and fluffy texture. Gradually add the sugar and continue mixing until it completely dissolves. Then, gently fold in the egg yolk.
Mix the flour, cocoa powder, and baking powder, then sift these ingredients over the egg white mixture. Use a spatula to fold gently, being careful not to deflate the mixture; this will ensure an airy texture. Line a baking tray with parchment paper and pour in the mixture. Bake the cake base in the preheated oven for 15 minutes on low heat. Once done, let it cool.
Step 2: Preparing the ice cream
In another bowl, mix the two whole eggs and two egg yolks with 200 g of sugar until the mixture is smooth and light in color. Add the cornstarch and mix again.
Heat the milk in a separate saucepan, then gradually pour it over the egg mixture while constantly stirring to avoid curdling the eggs. Return the mixture to the saucepan and cook on low heat, stirring continuously for about 5 minutes or until the cream starts to thicken.
Meanwhile, melt the chocolate together with 3 tablespoons of cream over a double boiler. Add the melted chocolate to the egg cream and mix well. Whip the liquid cream until stiff, then carefully fold it into the chocolate mixture. This will give the ice cream a creamy texture and delicious flavor.
Step 3: Freezing
Pour the ice cream mixture into a container and place it in the freezer for 1 hour. After an hour, remove the container and mix the mixture well to avoid the formation of ice crystals. Put the ice cream back in the freezer.
Step 4: Assembling the cake
The tray in which you baked the cake base should be covered with plastic wrap. Pour in the ice cream and level the surface. Cover with plastic wrap and leave in the freezer for 2 hours. After this time, remove the tray and soak the cake base with syrup (optionally, you can use fruit syrup or coffee for a more intense flavor). Place the cake base on top of the ice cream and cover it well with plastic wrap. Leave the cake in the freezer overnight to set.
The next day, invert the cake onto a flat plate, so that the cake base is at the bottom. You can decorate the cake with scoops of ice cream and grated or melted chocolate. A great idea is to spread the cake base with whipped cream for a more appealing look and richer taste.
Serving:
This chocolate ice cream cake is perfect served alongside a fruit sauce or with a glass of cold coffee. You can also accompany the dessert with a portion of whipped cream or some fresh fruit for a delicious contrast.
Useful tips:
- Use quality chocolate for a more intense flavor.
- If you want to customize the ice cream, you can add nuts, dried fruits, or even chocolate chips to the ice cream mixture.
- Substitute cocoa powder with carob powder or almond flour for a gluten-free version.
- Make sure all ingredients are at room temperature for a smooth mixture.
Calories and nutritional benefits:
Each serving of chocolate ice cream cake contains approximately 350-400 calories. Although it is a dessert, the ingredients used, such as eggs and cream, provide proteins and healthy fats. However, it is important to consume this cake in moderation, considering the sugar content.
Frequently asked questions:
1. Can I use a different type of flour for the cake base?
Yes, you can experiment with whole wheat flour or gluten-free flour, but keep in mind that the texture will be different.
2. How long can the cake be stored in the freezer?
The cake can be stored in the freezer for up to a month, but it is most delicious in the first weeks.
3. Can I make the cake without eggs?
Yes, you can use egg substitutes like banana puree or yogurt, but the taste and texture will be different.
This chocolate ice cream cake is a simple and delicious recipe that is sure to impress anyone who tastes it. So, don't hesitate to try it and customize it to your own taste. Enjoy!
Ingredients: BASE 3 egg whites 1 yolk 4 tablespoons sugar 3 tablespoons flour 2 tablespoons cocoa 5 g baking powderICE CREAM 200 g sugar 2 eggs 2 yolks 350 ml milk 400 ml liquid cream 1 tablespoon starch 100 g chocolate vanilla 50 g chocolate
