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🍰 Chocolate Ice Cream Cake

820 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Grease the bottom of the springform pan with a little fat.
  2. 2. Beat the egg yolks with half of the sugar and the vanilla sugar until frothy.
  3. 3. Whip the egg whites into stiff peaks.
  4. 4. Slowly pour the remaining sugar into the egg whites before they are completely stiff.
  5. 5. Continue beating the egg whites until they are completely stiff.
  6. 6. Gently fold the egg whites into the yolk mixture using a spatula.
  7. 7. Sift the flour and cornstarch over the egg mixture.
  8. 8. Fold the dry ingredients into the mixture as well.
  9. 9. Pour the batter into the prepared springform pan.
  10. 10. Smooth the batter with a spatula.
  11. 11. Preheat the oven to 175 degrees Celsius.
  12. 12. Bake the base on the middle rack for 25 to 30 minutes.
  13. 13. Perform the toothpick test to check for doneness.
  14. 14. Remove the finished base from the oven.
  15. 15. Let the base cool down slightly.
  16. 16. Carefully loosen the edge from the springform pan with a thin knife.
  17. 17. Turn the base out onto a wire rack.
  18. 18. Let the base cool completely.
  19. 19. Let the base rest for at least 2 hours.
  20. 20. Cut the base in half horizontally.
  21. 21. Place a cake ring or the springform rim around the bottom layer.
  22. 22. Whip the cream with the powdered sugar until stiff.
  23. 23. Divide the whipped cream into three equal parts.
  24. 24. Place the three parts into chilled bowls.
  25. 25. Melt the chocolate in a double boiler.
  26. 26. Stir the melted chocolate into the first part of the cream.
  27. 27. Spread the chocolate cream over the cake base.
  28. 28. Smooth the layer.
  29. 29. Freeze the chocolate layer for about 10 minutes.
  30. 30. Stir the vanilla paste into the second part of the cream.
  31. 31. Spread the vanilla cream over the frozen chocolate layer.
  32. 32. Freeze the vanilla layer for about 25 minutes.
  33. 33. Mix the third part of the cream with the strawberry puree.
  34. 34. Spread the strawberry cream over the vanilla layer.
  35. 35. Smooth the strawberry layer.
  36. 36. Place the top layer on the cake.
  37. 37. Freeze the cake covered for at least 3 hours.
  38. 38. Whip fresh cream with powdered sugar until stiff for decoration.
  39. 39. Remove the cake ring or springform rim.
  40. 40. Coat the entire cake with the whipped cream.
  41. 41. Smooth the cream.
  42. 42. Decorate the cake as desired using a decorating comb.
  43. 43. Freeze the cake for another 3 hours.
  44. 44. Melt the finely chopped chocolate coating in a hot double boiler.
  45. 45. Decorate the cake loosely from the top edge with the melted chocolate coating.
  46. 46. Let some chocolate coating run down the edge.
  47. 47. Garnish the cake with chocolate cookies.
  48. 48. Place a maraschino cherry on top of the cake.

Nutrition per serving