Chocolate Ice Cream Cake with Italian Meringue
Ingredients
Sponge:
- 100 g ground Brazil nuts
- 20 g flour
- 80 g butter
- 2 medium eggs
- 80 g sugar
- a pinch of salt
- 1/2 tsp baking powder
- 1 tsp vanilla extract
Italian meringue:
- 3 egg whites
- a pinch of salt
- 150 g sugar
- 40 ml water
Mousse:
- 250 g dark chocolate
- 200 ml cooking cream
- 3 egg yolks
- 1 tsp vanilla extract
Instructions
Sponge:
- Grease an 18 cm (7 inches) round baking tin with butter and then line with parchment paper. Preheat the oven to 180 °C (355 °F).
- Combine the flour with the baking powder and salt.
- Mix the butter and sugar until smooth.
- Add one egg and the flour mixture and continue mixing thoroughly.
- Add the second egg and a tablespoon of ground Brazil nuts and mix some more. Finally, add the remaining ground Brazil nuts and vanilla extract.
- Pour the mixture into the pan and level it. Bake for approximately 25 minutes, until it passes the toothpick test. Remove to a wire rack to cool off.
Chocolate mousse:
- Pour the cooking cream into a saucepan over low heat and bring to a boil.
- Meanwhile, mix the egg yolks in a different pan. When the cream is at a boil, slowly add it to the egg yolks, stirring continuously. Place the mixture back on the stove over low heat and cook for 5 minutes, or until it becomes slightly thicker, without allowing it to boil. Turn off the heat.
- Break the chocolate into pieces and mix it into the cream. Add in the vanilla and leave the mixture to cool.
- Divide the cream, two-thirds in one bowl, and the remaining third in another bowl.
Italian Meringue:
- Put the water and sugar in a small saucepan over medium heat. When the sugar is completely melted, turn up the heat and simmer for 5-6 minutes until it reaches a thick syrup consistency.
- Once the syrup starts to boil, start mixing the egg whites with a pinch of salt until they turn into firm foam.
- When the sugar syrup is ready, turn off the heat and pour it slowly over the egg whites. Mix at high speed for about 10 minutes until they reach room temperature and the meringue thickens and becomes glossy.
- Incorporate the meringue into the two bowls of chocolate cream. Use a third of the meringue for each bowl, and set aside the remaining third for decorating. Use upward movements when folding in the meringue.
- Put the cake back into the baking tray. Place the darker chocolate cream on top and freeze the cake for 15 minutes. Then, repeat the process with the lighter chocolate cream. Put the cake in the freezer again, this time for 2-3 hours or until completely frozen.
- Carefully remove the cake from the baking tray – preferably use a pan with removable sides. Glaze the cake with chocolate icing and decorate it with the rest of the meringue. Slice the cake with a knife (keep the blade under hot water for a smooth cut). Enjoy!
Notes
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