Chocolate Parfait Ice Cream Cake
| Egg (split egg sponge cake embryo) 2 | Low gluten flour (egg split sponge cake embryo) 40g |
| Cocoa powder (egg-sponge cake embryo) 15 grams | Fine sugar (egg white) (egg-sponge cake embryo) 30g |
| Fine sugar (egg yolk) (egg-sponge cake embryo) 20 grams | Butter (egg-sponge cake embryo) 20 grams |
| Egg Yolk (Chocolate Parfait) 2 | Caster sugar (chocolate parfait) 55 grams |
| Milk (Chocolate Parfait) 25 grams | Dark Chocolate (Chocolate Parfait) 25 grams |
| Cocoa powder (chocolate parfait) 15 grams | Animal whipped cream (chocolate parfait) 250ML |
| Mold size 6-inch round mold | Baking time (egg separated sponge cake embryo) About 30 minutes |
| Baking temperature (egg split sponge cake embryo) 180 degrees | Freezing time (cake) About 5 hours |
Step 1
Liquify the butter in water in advance and let it come to room temperature for later use.
Step 2
Mix cocoa powder and cake flour and sift together and set aside.
Step 3
Beat the 2 egg whites and egg yolks into two clean mixing bowls that are water-free and oil-free.
Step 4
Beat the egg whites first, add the fine sugar to the egg whites in three batches, beat with an electric egg beater until wet foam is formed, that is, when you lift the egg beater, you can pull out the sharp corners and the sharp corners hang downward. If the sharp corners are upright, it is a dry foam. When making chiffon cake, the egg whites need to be whipped to this level.
Step 5
Then mix the egg yolks and caster sugar,
Step 6
Use an electric egg beater to beat until the egg liquid becomes lighter in color and fluffy in volume.
Step 7
Mix the butter liquid that has been cooled to room temperature and the egg yolk paste evenly to form a thicker egg yolk paste.
Step 8
Pour one-third of the beaten egg whites into the egg yolk batter, and stir evenly from the bottom up, without stirring in circles.
Step 9
Pour the mixed egg white and egg yolk paste into the remaining two-thirds of the egg whites, and then stir until it becomes a thick paste.
Step 10
Preheat oven. Pour the previously sifted flour into the batter and mix.
Step 11
After it is evenly distributed, pour it into a 6-inch cake mold and place it in the middle rack of the preheated oven.
Step 12
When the time is up, insert a toothpick into the cake. If no crumbs come out, the cake is done. Take out to cool and set aside.
Step 13
Use a cake slicer to cut into three slices, using two slices for the ice cream cake.
Step 14
Mix egg yolk + milk + caster sugar.
Step 15
Heat over water, stirring constantly.
Step 16
In about 10 minutes, the liquid becomes a little viscous. Put it in with a scraper or spoon. When you take it out, a thick layer of liquid will stick to it. Then remove it from the hot water.
Step 17
Pour in the small pieces of chocolate while it's still hot, stirring constantly until the chocolate melts. Sift in the cocoa powder, mix well, and allow to come to room temperature.
Step 18
Pour the animal whipped cream into a mixing bowl, beat with an electric egg beater until texture appears and does not disappear.
Step 19
Mix the whipped cream and chocolate paste in two batches.
Step 20
Mix the whipped cream and chocolate paste in two batches.
Step 21
First put a piece of cake into the mold and pour half of the ice cream batter.
Step 22
Add another cake slice, pour in the remaining ice cream batter, smooth it out with a spatula, and shake it a few times on the work surface to make the surface smoother.
Step 23
Place in the freezer of the refrigerator for about 5 hours. After taking it out, use a hair dryer with a medium setting to blow along the cake mold twice, and push the bottom of the mold upward to easily release it. Sprinkle cocoa powder evenly before serving for a richer flavor.
Step 24
Finished product picture Chocolate Parfait Ice Cream Cake Recipes1. When slicing the cake, be careful not to cut it too thick. A slightly thinner slice will taste better.
2. After the cake is taken out of the freezer, it will be relatively hard and may be difficult to cut. You can leave it for a few minutes to soften and make it easy to cut.
3. During the process of making the ice cream paste, pay attention to stirring continuously when boiling the egg yolk paste. It is enough to find that the liquid becomes viscous from the previous thin and watery state. Do not overcook to avoid particles that will affect the taste.
4. Many ice cream fillings need to be taken out and stirred after a period of time. This one does not need to be so troublesome, the operation is very simple.
5. If you don’t want to make a cake, you can also make the ice cream directly and eat it after freezing.
