Chocolate ice cream cake with rum and raisins

Name: Chocolate ice cream cake with rum and raisins - Smaranda P.
Ingredients: 500 ml milk; 300 g sweet cream; 6 egg yolks; 200 g sugar; 3 packets of vanilla sugar; 3 tablespoons of cocoa; 50 g raisins; rum essence; dark chocolate; 2 tablespoons of strawberry jam; one peach; a pinch of salt.

Dessert - Chocolate ice cream cake with rum and raisins by Smaranda P. - Recipia

The cocoa, rum, and raisin ice cream cake is a cold dessert featuring two layers of cream and simple fruit, jam, and chocolate additions. I started with a recipe I saw on Jamila's channel, then made a few adjustments here and there to the ingredients and measurements. The white cream with raisins and rum combines with the cocoa layer, peach, and strawberry jam. It is prepared without baking and requires time in the freezer, ideally until the next day. Quick Info Total Time: the exact time is not specified; the dessert needs to be left in the freezer until the next day. Preparation Time: not specified in the original recipe. Cooking Time: the cream is cooked over low heat until it thickens, without a specific time mentioned. Servings: the number depends on the size of the dish and how the cake is cut. Difficulty: medium. Recipe Type: cold dessert, no-bake, suitable for festive meals or days when you want a homemade ice cream cake. Ingredients 500 ml milk 300 g heavy cream 6 egg yolks 200 g sugar 3 packets of vanilla sugar 3 tablespoons cocoa powder 50 g raisins rum essence bitter chocolate, for decoration 2 tablespoons strawberry jam 1 peach a pinch of salt Nuts, optional, for sprinkling over the jam Preparation Method 1. Place the milk and heavy cream in a saucepan and heat them together. When the mixture starts to boil, remove the pot from the heat and let it cool for a few minutes. 2. In a bowl, whisk the egg yolks with the sugar, vanilla sugar, and a pinch of salt. Mix until you achieve a light and fluffy cream. 3. Gradually pour the milk and cream mixture over the egg yolks. Do this slowly and stir continuously to prevent the yolks from curdling suddenly. 4. Return the mixture to low heat. Stir constantly until it begins to thicken. It is not advisable to rush this stage by increasing the heat, as the cream may stick to the bottom of the pan or curdle. 5. Remove the cream from the heat and let it cool. It is important for it to be cold before dividing the mixture and adding the other ingredients. 6. Divide the cooled cream into two equal parts or as close in volume as possible. One part remains white. In this part, add the washed raisins that have been soaked in rum essence beforehand. 7. In the other part of the cream, add the 3 tablespoons of cocoa and mix until the color is uniform. 8. Use a container for ice cream, similar to those used for store-bought ice cream. Spread the 2 tablespoons of strawberry jam on the bottom of the container. If you have nuts, you can sprinkle them over the jam. 9. Pour the cocoa cream over the jam. Peel the peach, chop it finely, and distribute the pieces over the cocoa layer. 10. Add the white cream with raisins and rum, then gently level the surface. 11. Grate bitter chocolate on top. Cover the container and place the cake in the freezer until the next day. Before serving, the dessert can be taken out for a short time from the freezer to make it easier to slice. Do not leave it too long at room temperature, as the layers will soften and lose their shape. Why I Make This Recipe Often This recipe is handy when I want a dessert prepared in advance. The cake stays in the freezer until the next day, and when it's time to serve, no complicated preparation is needed. It has multiple textures and flavors in the same slice: cocoa cream, white cream, rum-soaked raisins, peach, jam, and chocolate. Plus, it can be easily adapted with the available flavors and fruits. Tips Let the milk and cream mixture cool before pouring it over the egg yolks. If it is too hot, the yolks may curdle. The cream should be stirred continuously while on low heat. There is no need to boil it aggressively; it is enough for it to thicken. Cool the cream completely before combining it with the raisins and cocoa. This way, the layers will set better in the container. Wash the raisins before use and keep them in rum essence to absorb flavor. The amount of essence is not specified in the original recipe, so it can be adjusted to taste. The peach should be peeled and finely chopped so that the pieces are easy to cut along with the cake. Substitutions The strawberry jam can be replaced with another type of jam if that is what you have on hand. The original recipe uses strawberry jam. The peach can be substituted with another fruit, but the recipe allows for other fruit combinations as well. The chosen fruit should be peeled and cut into appropriate pieces. Bitter chocolate can be replaced with another type of chocolate, depending on preference. In the original version, the chocolate is grated on top of the cake. Variations The cream can be divided into different proportions if you want one of the layers to be thicker. In the presented version, one part remains white with raisins and rum, while the other part is mixed with cocoa. You can use other flavors instead of rum essence. Additionally, fruits, types of chocolate, or nut additions can be changed. If you use nuts, sprinkle them over the jam layer before pouring the cocoa cream. Nuts are optional and are not part of the main ingredient quantities in the recipe. Serving Ideas Cut the cake after it has been in the freezer long enough, then serve the slices immediately. For easier portions, use a long-bladed knife and cut straight through all the layers. The jam, cocoa cream, white layer, and grated chocolate look beautiful in cross-section, especially if the container is filled in as uniform layers as possible. Frequently Asked Questions Can the cake be made without raisins? Yes. Raisins can be omitted if you don't like them. The white cream can remain simple or can receive other additions mentioned in the recipe, such as fruits, chocolate, or nuts. How long should it be kept in the freezer? In the original recipe, the cake is left in the freezer until the next day. A specific number of hours is not mentioned, but the dessert needs to be firm enough to be removed and sliced. Why is cocoa added to only one part of the cream? The cream is divided to create two different layers. One part remains white and combines with the raisins and rum, while cocoa is added to the other part. Can I use a different container? Yes, the recipe was made in a store-bought ice cream container, but another suitable freezer-safe container can also be used. The shape and size of the container will influence the thickness of the layers and the number of servings. Is it necessary to add nuts? No. Nuts are optional and can be sprinkled over the jam before the cocoa layer if you have them available. Nutritional Values The values below are estimates and can vary significantly depending on the fat content of the cream, the amount of chocolate, and the type of jam used. Since the number of servings is not specified, the estimate assumes about 10 servings. For a serving of approximately 280–340 kcal: Protein: approximately 5–6 g Carbohydrates: approximately 35–42 g Fats: approximately 13–18 g Sugars mainly come from sugar, jam, raisins, chocolate, and peach. The total value can be higher if a generous amount of chocolate is used or if nuts are added. Storage and Reheating The cake is stored in the freezer in a covered container until serving. As it is a frozen dessert, it is not reheated. Only take out the amount you plan to serve and let it sit for a bit to soften enough to be cut. If the cake has been left at room temperature for too long and starts to melt, it is not recommended to refreeze it after it has completely thawed. It is best to keep it cold and portion it as you serve.

Chocolate ice cream cake with rum and raisins

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