Ice Cream Box Cake This is a super silky and rich chocolate cake. It can be stored in the freezer for a week or two. It must be softened at room temperature before eating. The cold taste is better! You can also store it in the refrigerator for a day or two! Original author Xiao X

2024/05/1713:45:35 food 1598

Ice cream box cake

This is a super silky and rich chocolate cake. It can be frozen and stored for one or two weeks. It must be softened at room temperature before eating. The cool taste is better! You can also store it in the refrigerator for a day or two!

Original author Xiao Xi Le’s Ma Ma

Ingredients

Corn oil 65 grams
Milk 65 grams

sugar 20 grams
cocoa powder 20 grams
cake flour 75 grams
egg yolks 4
protein 4 pieces
sugar 55 grams
chocolate special cream
light cream 400 grams
4.5% chocolate coins 50 grams
granulated sugar 23 grams
Mascarpone 90 grams

steps

. First make the chocolate mascarpone cream, which needs to be refrigerated for more than six hours before it can be whipped! (This is very important) I usually make it a day in advance and use it the next day! It’s quite convenient!

, 400g of light cream and 50g of chocolate are mixed and heated to melt (just melt it) over low heat, then cover and store while hot, cool and refrigerate for more than six hours.

, chocolate cake base raw materials

, egg yolk part: add corn oil, milk, sugar in turn and mix well, add mixed sifted low powder and cocoa powder, mix well, finally add egg yolk and mix well (be sure to add the same raw materials and mix well) Add the next one)

. Add a few drops of lemon juice to the egg whites, add sugar in three times, and beat until wet foaming (picture: the state when adding sugar each time)

. Add a small part of the egg whites to the egg yolks Mix the batter evenly, then return to meringue and mix evenly. Line a baking pan with oil paper, pour the batter, 170 degrees, about 12 minutes. The time and temperature are for reference only. Adjust according to the temperature difference of your own oven.

7. Add 23g of sugar to the refrigerated chocolate cream and beat until 8 points. Distribute the mascarpone. Beat the cream until smooth and creamy, add the cream in portions and mix well!

8. Final assembly: I use a 1m flower nozzle, or you can change it to what you like. Use an aurora circle to cut the cake base, a layer of base, a layer of cream, sprinkle with Valrhona chocolate crisp beads, and then Repeat it again, complete✅

9. The finished product is super delicious, hurry up and make it! It’s easy to save! You can freeze it if you can’t finish it!

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