Ice cream cake "Chocolate mousse"

Name: Ice cream cake "Chocolate mousse"
Total time: 1 h
Yield: 10
Cuisine: English
Ingredients: dark chocolate 400 g; cream 33-35% 500 g; dark rum 60 g; powdered sugar 80 g; egg whites 1 pc.; white wine vinegar 1/4 tsp.; cocoa powder 2 tsp. l.; powdered sugar 70 g; salt 2 g; butter 1 tsp

Cookinero 6 January 2023

How to cook Ice cream cake "Chocolate mousse"

Step 1

Let's prepare the Italian meringue: beat the chilled protein with a pinch of salt into an airy, not very dense mass. Without ceasing to beat, we introduce 70 g of powdered sugar, vinegar and cocoa. Lubricate the detachable form with melted butter and lay out the protein mass - distribute it in an even layer.

Step 2

Bake for 5-7 minutes, then, without removing from the mold, cool.

Step 3

Melt the chocolate in a saucepan along with rum and 80 g of powdered sugar. Cool down. In the meantime, whip the cream to a thick cream.

Step 4

Mix cream with melted chocolate and mix gently. We distribute the chocolate mass on the meringue and send it to the freezer for at least 1 hour.

Step 5

Our delicate airy mousse cake is ready! You can decorate it with raspberries, mint leaves.

Ice cream cake "Chocolate mousse" - FAQ About Ingredients, Baking Time and Storage

Can I substitute the powdered sugar with another sweetener?

Yes, you can use granulated sugar or a sugar substitute like erythritol, but adjust the quantity to taste and ensure it dissolves well for the meringue.

How long can I store the ice cream cake in the freezer?

The cake can be stored in the freezer for up to 2 weeks. Cover it tightly with plastic wrap or foil to prevent freezer burn.

Is there a vegetarian alternative for the gelatin in this recipe?

This recipe doesn’t use gelatin, but if you’re adapting another version, agar-agar is a great vegetarian substitute for gelatin.

Can I use milk chocolate instead of dark chocolate for the mousse?

Yes, milk chocolate will make the mousse sweeter and creamier, but reduce the added sugar slightly to balance the sweetness.

What’s the best way to serve this cake for a party?

Slice the cake while slightly frozen for clean cuts, then let it sit for 5-10 minutes before serving to soften slightly for the best texture.

Can I make this cake without alcohol?

Yes, simply omit the rum or replace it with a teaspoon of vanilla extract or a splash of coffee for flavor.

How can I make this recipe low-carb?

Use a sugar substitute like erythritol and sugar-free dark chocolate to reduce carbs while keeping the rich flavor.

Can I double the recipe for a larger cake?

Yes, but ensure your baking pan is large enough, and adjust the freezing time to at least 2 hours for proper setting.

Can I use whipped cream from a can instead of fresh cream?

Fresh cream is recommended for better texture, but canned whipped cream can be used for topping if stabilized properly.

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