The chocolate ice cream is rich, smooth, cold and delicious, and the cocoa chiffon is soft and delicate. It is a wonderful combination, both taste and visual enjoyment.
17cm or 8-inch chiffon round mold, easy to operate with a live bottom. Ice cream machine, crisper box of about 500l. It's not difficult, but it takes time.
Ingredients?
Ice cream part
Light cream 12120
Cocoa powder 20
Dark chocolate Coin 70
Egg yolk 2
Cassed sugar 330
Milk 120
Chiffon part
Egg 4
Fine sugar 250
Corn oil 60
Milk 70
Cake 60
Cocoa Powder 20
A little lemon juice
How to make chocolate ice cream cake?
Prepare the chocolate ice cream first. For detailed instructions, please refer to my separate recipe. Let’s talk briefly here.
Add 120 light cream and cocoa powder and cook until melted. Add dark chocolate coins or pieces, stir and melt. Add 120 light cream and continue to stir evenly. Set aside.
Beat the egg yolks with 30% sugar. Boil the milk and sugar until it boils. Then slowly add the egg yolks and beat well. Then pour it into the pot and cook over low heat until it reaches 75 to 80 degrees. The egg yolk liquid will be thick and thick. Yes, sift into the light cream chocolate liquid and stir evenly. Refrigerate for more than four hours.
Freeze the ice cream machine for more than 24 hours in advance, pour in the ice cream liquid, stir for half an hour, put it in a crisper, and refrigerate for later use.
Yes, keep it refrigerated until later. Because we are going to add the cake, we don’t need to freeze it yet.
When refrigerating the ice cream liquid, start preparing the cocoa chiffon. The recipe for chiffon is similar, so here is a brief explanation.
Separate the eggs, divide the egg whites into three parts, add 50% sugar and an appropriate amount of lemon juice and beat until it becomes a big hook. Preheat the oven to 150 degrees. Add sugar, oil, and milk to the egg yolks in sequence. Stir thoroughly each time to emulsify. Sift in the flour and cocoa powder, mix well in a z-shape, add the meringue in three batches, mix evenly, and pour into a round mold. Heat at 150 degrees for 50 minutes. Because we need a flat and strong cake base, we must control it well. Bake at low temperature and slowly, don't beat the egg white too hard. After baking, turn upside down to cool and unmold.
It is better to freeze the chiffon for a period of time after demoulding. Divide the chiffon into upper and lower pieces, clean the round mold, put one piece of chiffon first, pour in half of the viscous ice cream, and smooth it with a soft spatula. The middle layer is not required, but try to cover the entire cake and have a certain amount of it. thickness. Refrigerate for about half an hour. Continue to add another piece of chiffon, pour in the remaining ice cream, and control the ice cream to a viscous state. If it is too thin, freeze it. If it is too thick, warm it up. Use a soft spatula to smooth it out, and put it in the refrigerator to freeze for more than four hours.
Cover the sides with a hot towel, gently push out the ice cream cake, transfer it to the cake mat with a spatula, and sift over moisture-proof powdered sugar for decoration.
Slice and enjoy. Keep the cake frozen if you need to eat it out. There will be no big problem within two hours after returning to temperature. It is most delicious after being allowed to warm for half an hour.
Tips
Ice cream and chiffon are both basic recipes. You can also make the original flavor without adding cocoa powder, and you can also make it with fruit flavor for a different flavor. The operation is not difficult, but it requires time, reasonable arrangement of steps, and good control of the status of each step. Although it took time, the taste was so good and so special that it was worth it.