Chocolate and Raspberry
Ice Cream Cake Recipe!

Sweet and Tart!

This ice cream cake recipe with chocolate and raspberries is just superb. And I just love the nutty cake bottom and top. Enjoy this slightly tart frozen dessert after dinner or serve a slice with a cup of coffee.

Ingredients:

4 egg whites
2½ oz (75 grams) hazelnuts
5 oz (150 grams) confectioners sugar
3 tablespoons of flour

Method:

Whisk the egg whites until they form soft peaks. Combine hazelnuts, confectioners sugar and flour. Fold the mixture into the egg whites. Evenly divide the batter and make 2 circles on a baking sheet, (approximately 8 inches/20 cm in diameter). Bake them for about 35 minutes (middle oven) at 250˚F (125˚C). Turn them out onto a piece of baking paper on a rack. Place a damp tea cloth over. Gently remove the baking paper when completely cool.

Chocolate cream.

Ingredients:

5 oz (150 grams) dark chocolate
3 egg whites
3½ oz (100 grams) confectioners sugar

Method:

Melt the chocolate over a double boiler and cool. Whisk the egg whites and add 1 tablespoon of the confectioners sugar and whisk again. Turn in the rest of the sugar and then fold the chocolate into the mixture.

Place the cake bottom in a springform cake pan and cover with the chocolate cream. Place in the refrigerator for a few hours.

Raspberry cream.

Ingredients:

1 cup (250 grams) frozen raspberries
2 tablespoons of sugar
3½ (100 ml) light sour cream

Method:

Thaw the raspberries add the sugar and fold in the sour cream.
Pour the mixture over the chocolate sauce and cover with the cake top.
Cover the cake and place in the freezer for at least 4 hours.
Remove from the freezer 10-15 minutes before serving, sprinkle with cocoa powder and decorate with fresh raspberries.