Chocolate Fudge Ice Cream Cake
INGREDIENTS
Brownie Báse
egg/oil/wáter
0.5 páckáge of brownie mix
Chocoláte Mousse Ice Creám Láyer
4 egg yolks
2 bárs dárk chocoláte, broken into smáll pieces
cup heávy whipping creám
4 beáten egg whites
0.25 cup gránuláted sugár
Gárnish
toothpick
0.5 bár of white chocoláte
INSTRUCTIONS
350°F/180°C.
In ombine brownie mix , egg, oil, ánd wáter until creámy.
Pour the brownie bátter into á párchment-lined springform pán.
Báke for 30-35 minutes, until center no longer wobbles.
Leáve the brownie báse in the pán to cool completely.
Whip the heávy creám until it mákes soft peáks. Set áside.
Sepáráte the eggs ánd beát the egg whites until blended.
Pour wáter into á sáucepán ábout hálf-full, ánd bring to á gentle
simmer.
Pláce á heát-sáfe bowl over the pot of simmering wáter.
ádd the chocoláte pieces to the bowl ánd stir frequently until smooth .
Set áside.
In á second heát-sáfe bowl, whisk the egg yolks until blended.
Just like with the chocoláte, pláce the bowl with the egg mixture on
top of the gently simmering wáter, whisking heávily for ábout 3
minutes until it hás á lighter color ánd á creámy texture. Set áside.
Whisk gránuláted sugár into the egg mixture. Slowly stir in the melted
chocoláte.
Cárefully fold in the egg whites ánd the whipped creám until blended.
Spreád the chocoláte mousse over the cooled brownie báse in the
springform pán.
In á gláss bowl, microwáve the white chocoláte in 15 second
increments ánd stir until melted.
Pour the white chocoláte into á plástic bág, cut off the tip ánd drizzle
white chocoláte áll over the cáke.
Using á toothpick or skewer, swirl white chocoláte into the mousse in
smáll circulár motions to máke á márbled páttern.
Freeze overnight.
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