Chocolate Ice Cream Cake with Nuts
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 6.9 g | (7 %) | ||
| Fat | 27.82 g | (24 %) | ||
| Carbohydrates | 27.24 g | (18 %) | ||
| Sugar added | 9.36 g | (37 %) | ||
| Roughage | 0.58 g | (2 %) |
| Vitamin A | 200.25 mg | (25,031 %) | ||
| Vitamin D | 0.86 μg | (4 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 1.81 mg | (15 %) | ||
| Vitamin B₆ | 0.11 mg | (8 %) | ||
| Folate | 25.55 μg | (9 %) | ||
| Pantothenic acid | 0.81 mg | (14 %) | ||
| Biotin | 9.89 μg | (22 %) | ||
| Vitamin B₁₂ | 0.66 μg | (22 %) | ||
| Vitamin C | 0.88 mg | (1 %) | ||
| Potassium | 259.64 mg | (6 %) | ||
| Calcium | 118.1 mg | (12 %) | ||
| Magnesium | 51.61 mg | (17 %) | ||
| Iron | 2.65 mg | (18 %) | ||
| Iodine | 32.39 μg | (16 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 14.21 g | |||
| Cholesterol | 195.01 mg |
Ingredients
- Ingredients
- 500 milliliters milk
- 1 Vanilla bean
- 7 egg yolks
- 100 grams sugar
- 150 grams Dark chocolate
- 500 milliliters Whipped cream
- 100 grams Ladyfinger
- 3 Tbsps chopped Hazelnuts
- 50 milliliters Espresso
- 3 Tbsps Rum
- 1 Tbsp brown sugar
- 1 Tbsp cocoa powder
- 4 Tbsps whole Hazelnuts (roasted, blanched)
- Dark chocolate (to garnish)
- 50 grams Milk chocolate
Preparation steps
Pour the milk into a saucepan. Slice the vanilla bean in half lengthwise and scrape out the seeds. Add to the milk and heat while stirring.
Combine the egg yolks with the sugar in a metal bowl and beat until light and creamy over a pan of hot (not boiling) water. Pour in the milk in a thin stream while whisking and beat again until thick and creamy.
Chop the chocolate finely and melt over a pan of hot water. Mix with about 50 ml of cream (approximately 1/4 cup) until smooth and allow to cool slightly.
Whisk the remaining cream until stiff and fold into the cold egg yolk cream. Set aside 1/4 of it and mix the other 3/4 with the melted chocolate.
Crumble the biscuit and mix with the chopped hazelnuts, the espresso, the rum and the sugar and cocoa powder.
Spoon 1/3 of the chocolate ice cream into a piping bag with a large nozzle and squeeze out onto a board lined with plastic wrap into a circle of about 20-24 cm (approximately 8 x 9 1/2 inches).
Melt the milk chocolate and coat the lower half of the cake thinly. Leave to solidify and then transfer to a large plate.
Serve immediately.