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

Ingredients

  • 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.

Hungry for the best food ideas?

Get our weekly Food Reads newsletter

Sending Message
how we use your e-mail