Shopping list
- 200 grams (milk) chocolate
- 4 egg yolks
- 50 ml water
- 100 grams of sugar
- 570 ml double cream
- 50 grams of chocolate (for decoration)
Material
- springform pan 18-20 cm
- cling film
In January, you usually have all festive dinners behind you but then...it's someone's birthday. This chocolate ice cream cake is delicious and quick and easy to make!
Chop the bloc of chocolate into small pieces.
Then flake the chocolate pieces in the blender.
Put water and sugar on, let it boil 3-4 minutes.
Place cling film on the bottom of the baking pan.
Also separate the egg yolks from the whites.
Add the syrup to the chocolate flakes.
Mix until the chocolate has melted.
Beat in the egg yolks one by one until the mixture is fluffy.
Beat the double cream, but not stiff.
Like in the picture, whisked into soft peaks.
Fold in the chocolate mixture quickly.
Pour the chocolate mixture into the mold. The milk chocolate makes the cake color light.
Place the cake in the freezer and leave it a couple of hours.
Take the cake from the freezer 15 min. in advance and unwrap it.
Grate chocolate over the cake as a garnish. Or opt for fresh fruit or double cream to decorate. De cake is big enough for 10-12- persons. Because the cake is rich you only need a small portion, but boy what does it taste good!!!