Chocolate cream Cake

Name: Chocolate cream Cake
Yield: 12 servings
Ingredients: 200 g Very Finely Chopped Sliced almonds; 200 g icing sugar; 4 egg whites; 100 g dark chocolate (about 55% cocoa); ml whipped cream; 2 egg yolks; 1½ tbsp icing sugar; 100 g milk chocolate (about 30% cocoa); ml whipped cream; 2 egg yolks; 1½ tbsp icing sugar; 100 g white chocolate; ml whipped cream; 1 tbsp lemon zest (unwaxed); 2 tbsp Freshly Squeezed lemon juice; 2 egg yolks; 1½ tbsp icing sugar; 500 g Fresh or Thawed Frozen strawberries; 50 g icing sugar; 250 g Fresh strawberries

A super ice cream cake with 3 kinds of chocolate and served with strawberry coulis. A great ice cream dessert everyone will love!

Ingredients

Macaroon Base

200 g Very Finely Chopped Sliced almonds
200 g Icing sugar
4 Egg whites

Dark Chocolate Cream

100 g Dark chocolate (about 55% cocoa)
ml Whipped cream
2 Egg yolks
1½ tbsp Icing sugar

Light Chocolate Cream

100 g Milk chocolate (about 30% cocoa)
ml Whipped cream
2 Egg yolks
1½ tbsp Icing sugar

White Chocolate Cream

100 g White chocolate
ml Whipped cream
1 tbsp Lemon zest (unwaxed)
2 tbsp Freshly Squeezed lemon juice
2 Egg yolks
1½ tbsp Icing sugar

Strawberry Coulis

500 g Fresh or Thawed Frozen strawberries
50 g Icing sugar

Garnish

250 g Fresh strawberries

Instructions

Cake Base: Step 1

Mix the almonds and the icing sugar together. Beat the whites to form firm peaks and mix in the almond mixture.

Cake Base: Step 2

Draw a circle on a piece of baking paper the same size as the inside of a spring form tin of about 22 cm diameter. Place the paper on a baking tray with an additional baking sheet underneath.

Cake Base: Step 3

Distribute approximately 3 cups of the mixture in a circle and place in the middle of the oven.

Cake Base: Step 4

Take one base out of the oven and put baking paper and base on a wet tea towel for approximately 3 minutes. Then pull off the baking paper and allow the macaroon base to cool on a baking sheet. Repeat with the last 2 bases.

Cake Base: Step 5

Put a piece of baking paper at the bottom of a spring shape (approximately 22 cm in diameter) and put in a macaroon base. Make a collar of baking paper that goes approximately 6 cm above the edge of the mould.

Dark Chocolate Cream

Melt the chocolate in a bowl over a water bath. Beat the cream into a light foam. Gently whisk chocolate, egg yolks and icing sugar together with the whipped cream. Spread the dark chocolate mixture on the first base. Lay the next base and gently press it into the chocolate mixture.

Light Chocolate Cream

Prepare the light cream in the same way as the dark. Put the last base on.

White Chocolate Cream

Melt the chocolate in a bowl over a water bath. Beat the cream into a light foam. Gently whisk chocolate, lemon zest, juice, egg yolks and icing sugar along with the whipped cream. Spread the white chocolate mixture on the top base. Freeze the cake covered for at least 8 hours. Remove the cream cake from the freezer and place it in the refrigerator for approximately 2½ hours before serving.

Strawberry Coulis

Blend strawberries and icing sugar until it has a smooth consistency. Taste

When Serving

Lift the cake out of the springform tin and remove the baking paper. Arrange it on a dish and decorate with strawberries (possibly cut into fans). Serve strawberry coulis, possibly in a small jug.