Chocolate-Ice Cream Cake

This chocolate cake filled with kiwi fruit ice cream makes a memorable dessert.

from Chocolate Sensations

Quick look

  • prep 45 min    cook 30 min


  • 5 ounces (5 squares semisweet chocolate)
  • 2 ounces (1/2 stick) butter, melted
  • 3 large eggs, separated
  • 1/3 cup firmly packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup ground hazelnuts (2 ounces)
  • 3 large egg yolks
  • 1 cup confectioners’ sugar
  • 1 1/2 cups heavy cream
  • 4 tablespoons kirsch
  • 3 kiwi fruits, peeled and mashed
  • 1 cup heavy cream
  • 2 tablespoons superfine sugar
  • 1/2 teaspoon vanilla extract
  • 4 ounces (4 squares) semisweet chocolate, grated
  • 2 kiwi fruits, sliced

    How to make it  1 hour, 15 minutes

  • 1

    Preheat oven to 350°F. Grease an 8 1/2-inch springform cake pan and line the base with waxed paper. Put the melted chocolate and butter into a small bowl and mix together. Set aside.

  • 2

    In a bowl, beat together the egg yolks and sugar until thick and fluffy. Beat in the chocolate mixture. Fold in the flour and nuts.

  • 3

    Beat the egg whites until stiff peaks form. Fold into the cake mixture. Spoon the mixture into the pan and bake until a toothpick inserted in the center comes out clean, 30 minutes. Turn out onto a wire rack to cool. Chill the cooled cake.

  • 4

    To prepare the ice cream, beat together the egg yolks and confectioners’ sugar until thick and fluffy.

    [step-item number="5" image_url="" title="" ]In another bowl, beat together the cream and kirsch until soft peaks form. Fold into the egg yolk mixture. Fold in the mashed kiwi fruit.

    [step-item number="6" image_url="" title="" ] Cut the chilled cake horizontally in half. Put a half in the base of the springform pan. Pour the ice cream mixture on top and smooth the top. Cover with the remaining cake and freeze for 4-5 hours, or until frozen.

  • 7

    To garnish, turn the cake out onto a serving plate. Whip together the cream, sugar, and vanilla until soft peaks form. Put a quarter of the mixture into a pastry bag fitted with a star tip. Spread the remaining cream over the top and sides of the cake. Press the grated chocolate around the side.

  • 8

    Pipe swirls of cream around the top of the cake and decorate with kiwi slices.

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