Project Description

Crispy Chocolate Ice Cream Cake

Crispy crusts, ice cream and cakes are all there! Teach you a crispy chocolate ice cream cake, sweet but not greasy!

It’s hot, of course, you can’t do without ice-cold refreshing food~ Today, I will teach you a chocolate crispy ice cream cake. The outer skin is mellow dark chocolate mixed with crushed nuts, and the filling is improved ice cream, so delicious!

The amount of cake embryo part

5 eggs
50g white sugar
60 grams of milk
Corn oil 70g
Cake flour 80g
Cocoa powder 10 grams

The amount of chocolate glaze

30 grams of butter
Chocolate 30g
Nuts 15g

The amount of chocolate ice cream filling

100g milk
1 egg yolk
Chocolate 10g
200g whipped cream
50g white sugar

Tools: 28cm*28cm baking pan

Cooking steps

1. Prepare all the ingredients and preheat the oven at 150 degrees.
2. Separate the egg yolk protein, add sugar, milk, and corn oil to the egg yolk and mix well.
3. Sift in low-gluten flour and cocoa powder, and stir until there is no dry powder batter.
4. Whip the egg whites and sugar until they are sharpened.
5. Put the egg whites into the egg yolk paste three times, stir evenly each time, and put them in the next time.
6. Pour the mixed cake batter into a baking tray lined with parchment paper, spread it out, put it in the oven at 150 degrees and bake for 30 minutes.
7. Weigh the chocolate and butter, put in the microwave for 30 seconds or melt in water.
8. Chop the nuts and put them in the melted mixture, and put them in a piping bag for later use.
9. The whipped cream and chocolate melt in the same microwave for 30 seconds or in water.
10. Remove the edges of the baked cake embryos, and cut approximately 7cm*4cm pieces into equal parts.
11. Pour the milk into the milk pan, and turn off the heat when it blisters.
12. Pour in the egg yolk, stir while pouring, turn on a low heat and cook until thick, just lift the stirring rod and drop it continuously, and let it cool.
13. Whip the whipped cream for 7 minutes, pour in the cold egg yolk milk paste, and the chocolate whipped cream liquid, stir well.
14. Put it into a piping bag and squeeze it onto the cake.
15. Put two pieces of cake base together, glaze the top, put it in the refrigerator and chill for 20 minutes, the taste is better.

Tips
Q: During the filling step, why does the egg yolk solidify when added to the milk?
A: The temperature is too high. You can use a thermometer here. Pour the egg yolk at about 50 degrees Celsius, and heat it to thicken with the lowest heat.

Q: How to avoid cracking during the baking process?
A: Slowly bake at 150 degrees to prevent the batter from swelling and cracking after rapid baking.

Q: What are the requirements for the selection of chocolate?
A: The one with 65% cocoa butter is good, depending on your taste.

About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.

Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.

Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.

Chinese Website: Cheersonic Provides Professional Ultrasonic Cutting Solutions