When you serve Ice Cream Fudge to the table, guests will be impressed by its appetizing appearance. However, no one will immediately guess that it is a combination of the traditional taste of cake with ice cream filling. The cocoa base will perfectly balance the sweet taste of fudge ice cream. The whole thing is additionally covered with a velvety chocolate glaze, noticeable with every bite. The dessert is light, but also pleasantly refreshing. After the first bite, your loved ones will discover a cool surprise. If you want to surprise them like this, be sure to serve them Ice Cream Fudge.
Ingredients:
Cake:
- 130 g of wheat flour,
- 200 g sugar,
- 120 ml of buttermilk,
- 120 ml rapeseed oil,
- 120 ml of boiling water,
- egg,
- 50 g cocoa powder,
- a teaspoon of baking soda,
- 3/4 teaspoon of vanilla extract.
Ice layer:
- 250 g of cream,
- 250 g of cream 36%,
- 100 g sugar,
- 50 ml of milk,
- 2 teaspoons of vanilla extract.
Additionally:
- chocolate for sprinkling.
Chocolate sauce:
- 200 ml of cream 36%,
- 200 g of chocolate
How to do it:
Prepare the dough. Pour all dry ingredients into a large bowl and mix thoroughly. Add eggs, buttermilk and oil. Mix everything until smooth and uniform. Add vanilla to boiling water and pour everything into the mixture. Mix on medium mixer speed until combined. Line two 20 cm diameter baking tins with baking paper. Pour the mixture evenly into them and smooth them out. Put them in the oven set to 150 degrees Celsius. Bake the tops for 25-30 minutes or until a stick comes out clean. Remove the tops from the oven and leave to cool for 5-10 minutes, then transfer to a wire rack and cool completely.
Prepare the ice cream layer. In a bowl, mix the kajmak, sugar, milk and vanilla until completely combined. In a separate bowl, beat the cream until stiff. Mix it gently into the previous bowl.
Assemble the dough. Transfer one of the tops back to the springform pan. Spread half of the cream mixture. Cover with another layer and add the remaining ice cream layer. Put the whole thing in the freezer for 6-8 hours.
Prepare the chocolate sauce. Crumble the chocolate and put it in a pot. Pour cream over it and heat gently to a temperature of approximately 50 degrees Celsius. Leave for about a minute and mix.
Remove the cake from the freezer and turn it upside down to remove it from the cake tin. Warm the bottom of the pan slightly if necessary. Serve the Ice Cream Fudge immediately after taking it out, sprinkled with chopped chocolate and poured with hot chocolate sauce.
Source: Terazgotuje.pl
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