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
- 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.
