Chocolate ice cream cake(qiao ke li bing ji ling dan gao )

Chocolate ice cream cake

Introduction:

"To tell you the truth, I feel that this cake is difficult, and I'm a little repellent to the raw egg yolk. I've been afraid to try. I also see that this month is coming to an end, so hurry to finish your homework! There is no jundulijiao wine at home, so we use homemade wine instead. When we really eat it, we don't feel the smell of wine or egg. The whole cake doesn't feel like ice. The integration of almond chips and cream challenges the whole taste buds. There is a little coffee flavor in it, which makes me like coffee even more. "

Production steps:

Step 1: prepare the required materials

Step 2: add 40 grams of sugar in three times

Step 3: beat until hard foaming

Step 4: then pour in the crushed almonds (I bought the ready-made crushed almonds), and stir well

Step 5: lay oil paper on the bottom of the mold. I use the movable bottom mold

Step 6: pour the mixed almond cake paste into the mold, and then smooth the cake paste. Preheat the oven at 160 ℃ and bake in the middle for 15-18 minutes

Step 7: put coffee into homemade wine until it dissolves

Step 8: cut the dark chocolate into small cubes and set aside

Step 9: Add 20 grams of sugar to the yolk

Step 10: then send to have grain

Step 11: add the wine and coffee

Step 12: disturb again

Step 13: whisk the cream until streaked, pour in the egg yolk mixture and stir well

Step 14: add the diced chocolate. Don't add all the diced chocolate. Set aside part of the cake for surface decoration, and then stir evenly

Step 15: pour the mixed ice cream paste into the baked almond cake (the cake should wait until it cools naturally before pouring the ice cream paste)

Step 16: then level the surface with a spatula

Step 17: put the remaining diced chocolate on the surface of the ice cream cake as decoration. Finally, put the ice cream cake in the refrigerator for one night, take it out and place it for a few minutes before cutting.

Materials required:

Protein: 3

Crushed almonds: 130g

Soft sugar: 40g

Yolks: 3

Light cream: 300g

Dark chocolate: 100g

Homemade wine: 10g

Coffee: 3G

Note: at the beginning, I only refrigerated for 4 hours, but the cake is not so smooth. It's better to refrigerate for one night and eat the next day

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Qiao Ke Li Bing Ji Ling Dan Gao