Chocolate Ring with Ice Cream
Baking and Desserts | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
5
Description
Chocolate Ring with Ice Cream
Ingredients
- Sugar - 9.7 oz
- Farm fresh eggs - 4 pieces
- Wheat Flour - 3.5 oz
- Baking Powder - 1 teaspoon
- Cocoa Powder - 1.4 oz
- Vanilla Ice Cream - 17.6 oz
- Water - 4 tablespoons
- Butter - 0.9 oz
- Liquid dark chocolate - 6.2 oz
- Orange juice concentrate - 4 tablespoons
Step by Step guide
Step 1
Grease a ring-shaped mold (24 cm in diameter) with butter. Whisk the eggs and 175 grams of sugar until stiff peaks form. Combine the flour, baking powder, and cocoa powder.
Step 2
Sift and gently fold into the egg mixture. Fill the mold. Bake at 356°F for 30 minutes. If the sponge is ready, it will spring back to its original shape when pressed with a finger.
Step 3
Cool in the mold for 5 minutes. Remove and cool further on a wire rack.
Step 4
Cut off the top layer to a thickness of 1 cm. Wash the mold and line it with plastic wrap. Place the sponge in the mold and hollow out the center to create a channel with walls about 1 cm thick.
Step 5
Mix the ice cream and fill the channel. Smooth it out and cover tightly with the sponge top. Cover the mold with plastic wrap and place it in the freezer.
Step 6
For the chocolate sauce, heat the remaining sugar and water until the sugar is completely dissolved.
Step 7
Break the chocolate into pieces and gradually add it to the sugar syrup.
Step 8
Then, add the butter in portions, ensuring it does not boil. Add the juice.
Step 9
Remove from heat. If the sauce is too thick for your taste, add more juice. If the sauce is used later, reheat it over very low heat before serving.
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