Chocolate Ice Cream Cake Roll
May 19, 2014
Prep time: 30 mins
Freeze time: 6 hours
Ingrédients:
4 whole eggs
1 tsp salt
1/2 cup sugar
1 tsp coffee espresso
50g dark chocolate
1/2 cup all purpose flour
2 TBSP whole milk
Vanilla ice cream
Watch the full video recipe here:
The way:
– First Separate the egg yolks from the egg whites .
– Melt the chocolate in a microwave, set the chocolate aside to cool down.
– In mixer bowl place the egg whites, salt and 1/2 cup of sugar. whisk at a high speed until the egg whites becomes a meringue.
– Meanwhile, add the coffee to the egg yolks whisk together, then add the sifted flour, milk and the melted chocolate. Keep stirring until the mixture turn creamy, add about 2 tbsp of the meringue to smoothen the mixture .
– Above the meringue place all the chocolate egg yolks mixture, stir with a spatula until all well combined.
– Place the cake mixture in to a 13×9 oven tray covered with parchment paper.
– Bake the cake at 180° C for about 13-15 mins.
– When out of oven cover the cake with another parchment paper or kitchen tow, place it upside down.
– Roll the cake as a roller, let it cool down completely.
-When it cools down, open the roll cake and at the center spread the vanilla ice cream, roll the ice cream cake fast.
– cover the roll with plastic wrap, chill in freezer overnight or at least 6 hours.
– Decorate with cream, chocolate topping and cherries.
Bon appetit
