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Ingredients for Making Chocolate Ice Cream Cake
Sponge cake and layer:
- Wheat flour 180 grams
- Cocoa powder (bitter) 50 grams
- Salt 10 grams
- Food baking powder 1 teaspoon
- Sugar sand 400 grams
- Refined vegetable oil 240 grams
- Chicken egg (room temperature) 4 pieces
- Liquid vanilla extract 1 teaspoon
- Chocolate black bitter (dragee) 150 grams
- Ice cream ice cream 3 kilograms
- Chocolate black bitter (dragee) 500 grams
- Fatty liquid cream (25%) 250 milliliters
- Main Ingredients Eggs, Flour, Cocoa and Chocolate
- Serving 1 serving
- World Cuisine
Kitchen scale, Teaspoon, Oven, Non-stick baking tray, Aluminum food foil, Deep heat-resistant glass bowl, Microwave, Tablespoon, Kitchen towel, Fine mesh strainer, Whisk, Metal spatula, Kitchen gloves, Wooden skewer, Baking dish , Knife, Plastic wrap, Freezer, Deep bowl, Stove, Stewpan, Tray, Large flat plate
Making chocolate ice cream cake:
Step 1: preheat the oven and prepare the pan.
First of all, preheat the oven to 170 degrees celsius. Then we take a non-stick pan and cover it with a sheet of food-grade aluminum foil.
Step 2: prepare the chocolate for the biscuit dough.
In a deep heat-resistant bowl, put 150 grams of bitter chocolate dragee and put the container in the microwave. Set the timer time to 30 seconds. When the kitchen appliance turns off, open the door and with a tablespoon, mix the melted chocolate.
Repeat this process 2 to 3 times until the mass in the bowl assumes a uniform smooth texture. After we remove from the microwave the container with melted chocolate and, holding it with a kitchen towel, put a bowl on the countertop. Let the aromatic brown mass cool to room temperature.
Step 3: mix the dry ingredients.
Now we arm ourselves with a fine mesh sieve and sift through it 180 grams of wheat flour, 50 grams of bitter cocoa powder, 10 grams of salt and 1 teaspoon of food baking powder.
After that, add 400 grams of granulated sugar to the same container and mix everything with a whisk until smooth.
Step 4: mix the eggs and vanilla extract.
In a separate deep bowl we drive four chicken eggs at room temperature, try to do this so that the shell does not get into the container.
Pour 1 teaspoon of liquid vanilla extract, 240 grams of refined vegetable oil there, and beat eggs with aromatic liquid with a whisk until splendid. We devote to this process 5 to 7 minutes.
Step 5: prepare the biscuit dough.
Pour the egg-oil mass into a bowl with dry ingredients, add the cooled melted chocolate to them and with a whisk mix all the components of the biscuit dough until the mass of velvet texture is uniformly mass. The result should be a chocolate dough of medium density similar to fat sour cream.
Step 6: bake the base for the cake.
Now pour the chocolate dough into a baking sheet prepared for baking and, using a metal kitchen spatula, level the dough around the entire perimeter of the container with an even layer. We check the temperature of the oven, and if it has warmed up, we send a baking sheet into it with still raw dough. Bake the cake for 18 - 20 minutes.
After the required time, we check the readiness of the base with a wooden skewer. Insert its end into the pulp of a biscuit and get it. If the stick comes out wet, then we bring the base to full readiness in the oven yet 45 minutes. If the stick is dry, then remove the baking sheet from the oven, holding it on both sides with kitchen tacks, and put it on a cutting board. Cool the biscuit base to room temperature.
Step 7: Cut the base for the cake.
After the base for the cake has cooled, you can proceed to the next step. We take any rectangular shape, for example, a container for baking bread, put it on one side of the biscuit and use a sharp knife to cut 1 rectangle under it. In the same way, we cut out 2 more rectangular cakes and gently separate them from the foil.
We do not eat or throw out the remains of the biscuit base, we put the pieces of baking on a plate, they will be the third base of the cake. After we take out 3 kilograms of ice cream from the refrigerator, put it on the kitchen table and give it the opportunity to melt slightly.
Step 8: form a cake.
We cover the bread pan with plastic wrap.
We lay the first layer of biscuit on its bottom.
Then we spread a generous portion of ice cream, about 1 kilogram, on a biscuit base, and distribute it over the entire surface of the formation in an even layer.
On top of the ice cream lay out the second layer of biscuit.
And again we put a layer of ice cream.
The result should be 3 layers of biscuit and 3 layers of ice cream. Then we take the remaining slices of biscuit and sprinkle them on top of the last portion of ice cream, they will be the third concluding base. We tighten the mold with the formed cake with plastic wrap and immediately send it to the freezer for 2 to 3 hours until the ice cream completely hardens.
Step 9: prepare the ganache.
After about 2 hours, you can start cooking ganache. In a separate deep bowl we put 500 grams of black bitter chocolate dragee.
Then turn on the stove to a medium level and put on it a stewpan with 250 milliliters of fat cream. Bring the dairy product to a boil, but do not boil.
When the first bubbles appear on the surface of the cream, remove the stewpan from the stove and pour the white hot mass into a bowl with chocolate dragees.
We arm ourselves with a whisk, and continuously mixing, we bring everything to a homogeneous liquid mass of medium density.
Then we put the bowl with the ganache to the side and let it cool to room temperature, just at that time the cake will solidify very well. The cooled ganache will lose its luster and become dull, but this will not affect the taste of the finished dessert.
Step 10: bring the cake to full readiness.
When the ganache cools down, we take out a cake form from the freezer. Remove the top layer of the plastic film. Holding the ends of the lower layer of polyethylene, we take the cake out of the container and transfer it to the tray. Now we are working at an accelerated pace, ice cream is melting very quickly! Pour the first layer of ganache onto the cake, and distribute it on the surface of the biscuit to the metal spatulas so that the chocolate mass begins to drain on the sides of the cake. Then immediately send the dessert to the freezer on 10 - 15 minutes.
After the required time has passed, we again take out the cake and pour it with a second layer of ganache, also allowing it to spread over the entire surface of the cake and again put the “chocolate miracle” in the freezer on 10 - 15 minutes. Check the ganache, if it is frozen, slightly warm the chocolate mass in the microwave for 20 - 30 seconds.
After we give the ganache to cool again, in this case the cake can be held in the freezer a little longer. Then we take out the cake again, pry it with a metal spatula, put it on a large flat dish, put on it the last portion of the creamy chocolate mass and send it back to the freezer on 20 - 25 minutes.
After this time, the ganache is fully seized, we take a sweet dessert from the refrigerator, tighten the container with a plastic wrap cake and put in the refrigerator on 2 hours or we keep the cake in the cold until it needs to be served at the sweet table.
Step 11: serve the chocolate ice cream cake.
Ice cream chocolate cake served cold. It is removed from the freezer 5 to 7 minutes before serving, cut with a knife into portioned slices and, using a kitchen spatula, laid out on dessert plates.
Then, if desired, sprinkle with chocolate chips or decorate with whipped cream and serve on a sweet table with tea, coffee, cocoa or juices of any kind. Enjoy it!
Enjoy your meal!
- After serving, the remaining uncooked cake should be put back into the freezer, otherwise it will melt.
- Instead of chocolate dragees, you can use tiles of dark chocolate, but before melting, they should be grated on a coarse grater or crushed into smaller pieces in a blender.
- The number of layers of ganache on the cake depends on your desire and capabilities.
- Instead of liquid vanilla extract, you can use 2 bags of vanilla sugar.
- Chocolate can be melted in a double boiler or using a steam bath.