STRACIATELLA ICE CREAM CAKE
What do you need?
• 1 liter whipping cream
• 250 gram ‘speculaas’ biscuits (or ginger biscuits)
• 4 tbsp. white sugar
• 100 gram grated dark chocolate
• 2 espresso shots
To serve with:
• 200 gram milk chocolate
• 250 ml whipping cream
• 1 tbsp. white sugar
• 1 tbsp. milk
• mini chocolate eggs for decoration
Crumble the biscuits in a food processor.
Whip the cream, add bit by bit the espresso and the sugar. Beat until stiff.
Add the biscuit crumbles and chocolate, combine gently.
Take a plastic container. Pour a drop of olive oil on its bottom and coat the entire surface with paper kitchen towel.
Cover the bottom and sides of the container with cling foil, overhanging the sides. The olive oil will glue the foil to the container.
Fill with the cream blend. Cover the top with the overhanging ends of the cling foil.
Pop in the freezer overnight.
Whip the cream with the sugar stiff.
Fill a piping bag.
Melt the chocolate in a double boiler, add a splash of milk, while stirring.
Take the cake out of its’ tray, by pulling the ends of cling foil.
Drizzle the chocolate over the cake with a fork.
Pipe the whipped cream over the cake.
Place the chocolate eggs on top.
Slice and serve with the rest of the whipped cream and chocolate sauce on the side.
© Magali Schockaert and Gourmetonboard.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.