Kitchen appliances and utensils: oven, stove, refrigerator, mixer, kitchen scale, sieve, measuring cup, whisk, baking dish 23 cm, cutting board, kitchen spatula, knife, fork, teaspoon, 2 deep bowls, parchment paper, cling film, hot pot holders .
Ingredients
| butter | 100 g |
| sugar | 280 g |
| chicken egg | 7 pcs |
| cocoa powder | 30 g |
| wheat flour | 60 g |
| cream | 900 ml |
| coffee | 2-3 tsp |
| water | 100 ml |
| milk chocolate | 100 g |
| salt | ¼ tsp |
| baking powder | ¼ tsp |
Step cooking
- Prepare a water bath on the stove, place a deep bowl over the pan and separate 5 chicken yolks from the proteins. From proteins, add only 2 pcs. Then pour 180 g of sugar in a bowl and beat everything with a mixer for about 5 minutes at high speed so that the mixture brightens and the sugar dissolves. Cooked egg mixture set to cool.
- Prepare the basis for the cake - cake. Soften 100 g butter at room temperature, cut it into cubes and put in a separate bowl. Then add 100 g of sugar to the oil and grind it with a fork. Beat 2 chicken eggs in a bowl and mix well with a whisk until smooth. After that, add 30 g of cocoa powder to all the ingredients and sift 60 g of wheat flour. Add to the mixture ¼ tsp. salt and ¼ tsp baking powder dough. Mix everything well with a whisk until smooth.
- Cover the bottom of the baking dish with parchment paper and lay chocolate dough on it, while smoothing it well with a spatula. Preheat the oven to 180 ºС and send the cake to bake for about 20-25 minutes. Remove the finished cake from the mold and cool at room temperature. Then, with a knife, cut off any irregularities on the cake and align it in a circle.
- Pour 900 ml of chilled cream into a deep bowl and beat them well with a mixer until a thick consistency. Cream is better to choose with high fat content. Then pour the cooled egg mixture into a bowl with cream and mix well with a whisk until smooth. Pour about 1/3 of the mass into a separate bowl and refrigerate.
- Dilute approximately 2-3 tsp in 100 ml of warm water in advance. coffee to make it strong and cool. Pour coffee into the remaining 2/3 of the creamy egg mass or use coffee powder. Mix well with a whisk. Cover the bottom and sides of the baking dish with parchment paper. Then put the cake on the bottom and pour coffee and creamy mass on top of it, smooth the top layer with a spatula. Place the mold as it is in the freezer for about 2-3 hours.
- After this time, lay out on the cured coffee layer the deferred 1/3 part of the cream-egg mixture. In a microwave or in a water bath, melt 100 g of milk chocolate and put it on top of the cake, then quickly, but gently mix it with the top layer with a fork so that the chocolate does not freeze in large pieces. Cover the cake pan with cling film and place in the freezer overnight until it cools completely. Then remove the cake from the mold and enjoy its gentle, refreshing taste. If desired, you can decorate the cake with finely chopped and dried nuts of your choice.
Video recipe
How to cook each layer and airy chocolate cake, and then combine everything into a lush ice cream cake, you can watch the video in detail.
A chocolate cake based on airy chocolate cake is simply an amazing treat. Having prepared it once according to this recipe, you will forever forget about the store alternatives to such a dessert. It turns out to be very tender and tasty - all the sweet tooth will be delighted. Tell us in the comments if you liked this ice cream cake. Share your secrets of making cool sweet treats.
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