Chocolate Ice Cream Cake
The Chocolate Ice Cream Cake by Spoonsparrow combines a fluffy sponge base with creamy ice cream into an irresistible dessert.
Ingredients
- 3 egg yolks
- 3 egg whites
- 80 g sugar
- 1 packet vanilla sugar
- 50 g flour
- 30 g cornstarch
- 450 g whipping cream
- 100 g powdered sugar
- 50 g dark chocolate
- 0.5 vanilla bean (aroma)
- 80 g strawberries (ripe and pureed)
- 400 g whipping cream
- 100 g powdered sugar
- 150 g dark couverture chocolate
- Chocolate cookies (optional)
- Garnish cherry
Instructions
-
1.
Grease the bottom of a springform pan for the sponge base.
-
2.
Whisk the egg yolks with half the sugar and vanilla sugar until fluffy.
-
3.
Beat the egg whites into stiff peaks, gradually adding the remaining sugar until fully incorporated and stiff.
-
4.
Fold the meringue into the yolk mixture using a spoon.
-
5.
Sift flour and cornstarch over the batter and fold in gently.
-
6.
Pour the dough into the prepared pan, smooth the surface, and bake at 175°C on the middle rack for 25-30 minutes (do the toothpick test).
-
7.
Remove the finished base from the oven, let it cool slightly, carefully loosen it from the rim with a thin knife, transfer to a wire rack, and chill for at least 2 hours.
-
8.
Cut the cooled base once across.
-
9.
Place a cake ring or the springform rim around the lower layer.
-
10.
For the ice cream, whip the cream with powdered sugar until stiff and divide into three chilled bowls. In the first bowl, fold in melted chocolate from a double boiler. Spread this chocolate cream over the sponge, smooth, and chill for about 10 minutes. While it sets, stir vanilla bean into the second cream portion and spread over the chocolate layer; let it set for ~25 minutes. Mix the remaining cream with strawberry puree, pour over the top, smooth, place the upper base on top, cover, and freeze for at least 3 hours.
-
11.
For decoration, whip cream with powdered sugar until stiff. Remove the cake ring and brush the entire cake with whipped cream, smoothing it out. Optionally decorate with a garnish comb. Let chill for ~3 hours. Melt chopped couverture in hot water and drizzle lightly over the top edge so some chocolate drips down. Garnish with chocolate cookies as desired and place a cherry on top.
