Ice Cream Cake with Fresh Fruits and Base

Name: Ice Cream Cake with Fresh Fruits and Base
Ingredients: chocolate cake layer (to your taste and preference) 150g white chocolate 400g chocolate ice cream 400g vanilla ice cream 40g fresh raspberries 150g fresh strawberries 250g sweet black cherries 230g se; not essence; or brandy/whiskey

Desert - Ice Cream Cake with Fresh Fruits and Base by Brandusa A. - Recipia

The fruits are washed well under a stream of cold water to remove any impurities, then cut into smaller pieces, preparing them to be integrated into the cake. The chocolate is broken into smaller pieces, making sure to use two types of chocolate, which are placed in separate bowls. In my recipe, I opted for fresh raspberries and strawberries, while the cherries were frozen, without thawing them, to preserve their texture and flavor. The cake base is an essential element, and I prepared it with grated chocolate, which gives it an intense color and a deep flavor, thus replacing cocoa powder. After the base cooled, I cut off the domed top to level it, then sliced it in half. I prepared a tray which I covered with cling film, leaving the edges to hang over the tray so that I could cover the cake later. On the first slice of the base, I placed chocolate ice cream, which, due to the temperature, was soft enough to be molded. I added small pieces of white chocolate to the ice cream, and on top, I arranged the raspberries and strawberries, creating a vibrant contrast between colors and flavors. I placed the second slice of the base and covered it with vanilla ice cream, followed by the frozen cherries. I carefully leveled everything and covered the cake, then placed it in the freezer. For the chocolate ganache, I put the butter in a bowl and heated it in the microwave until it melted. After that, I added the cream and reheated it until just before boiling, without letting it boil. I poured the hot cream over the semisweet chocolate, which was already chopped in another bowl. I let the mixture sit for about two minutes, then began to stir with a silicone spatula, being careful not to incorporate too much air to avoid a matte texture. Once the chocolate was completely melted, I added the rum, continuing to mix to integrate the flavors. After the ganache cooled to room temperature, I carefully poured it into the center of the ice cream cake. Using a knife, I pushed the chocolate towards the edges, allowing it to drip down the sides of the cake. The decoration can vary according to preferences; I opted for a few chocolate sausages for a more attractive appearance. Before pouring the ganache, I placed a rack over a baking tray, placing the cake on top. This way, the dripping chocolate will fall directly into the tray, avoiding mess. After I finished coating the cake, I lifted it slightly with a knife to detach it from the dripping chocolate. I transferred the cake to a platter and put it in the fridge or freezer, depending on how quickly I wanted to serve this delight. The leftover chocolate that fell into the tray is not thrown away; it can be collected with a spoon and placed in a strainer. After straining out any crumbs of the base, it is transferred to a bowl and left in the fridge until the next day. During this time, the chocolate will thicken, becoming moldable. Thus, delicious chocolate truffles can be created, rolled in cocoa powder, which will perfectly complement your dessert.

Ingredients

chocolate cake layer (to your taste and preference) 150g white chocolate 400g chocolate ice cream 400g vanilla ice cream 40g fresh raspberries 150g fresh strawberries 250g sweet black cherries 230g se
not essence
or brandy/whiskey

Ice Cream Cake with Fresh Fruits and Base

Ingredients

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