John Myers
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Chocolate Cakes with Vanilla Ice Cream and Fruit Sauce
The perfect chocolate cakes with vanilla ice cream and fruit sauce recipe with a picture and simple step-by-step instructions.
Chocolate cakes:
- 200 g Dark chocolate couverture
- 100 g Butter
- 100 g Sugar
- 200 g Ground almonds
- 2 tsp Food starch
- 2 tsp Ground cardamom
- 2 Pr Salt
Vanilla icecream:
- 2 Pc. Egg yolk
- 65 g Sugar
- 1 Pc. Vanilla pod
- 150 g Whole milk
- 150 g Cream
- 1 Pr Salt
Fruit level:
- 300 g Frozen raspberries
- 50 g Powdered sugar
Chocolate cakes:
- Heat the couverture with sugar and butter. Stir in the eggs, almonds (set aside approx. 3 tablespoons), cornstarch and cardamom.
- Grease the mold and sprinkle with the remaining almonds. Combine in the oven for 25 minutes at 160 degrees hot air and 30% moisture.
Vanilla icecream:
- Beat the egg yolks with sugar and salt until light yellow. Halve the vanilla pod and scrape it out, then heat in the cream and milk (do not boil). Gradually stir the egg and sugar mixture into the milk mixture, heat to 75 degrees while stirring.
- Remove the vanilla pods, take them off the stove and let them cool down to refrigerator temperature. Pour the mixture into the ice cream maker, after approx. 30 minutes divide into the forms provided.
Fruit level:
- Heat the fruits with the powdered sugar, strain and chill.
To serve:
- Specify the level of fruit, place the cakes that are still warm on top and add the ice cream.
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