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Chocolate ice cream cake |
Food |
 Ingredients
For Cake
3/4 cup cake flour
1 ounce cocoa powder
1 1/2 cups superfine sugar
1 cup water
1 cup sugar
12 egg whites
2 tablespoons warm water
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
2 teaspoons vanilla extract
Fat-free Cocoa Icing - ingredients:
1 cup water
1 cup sugar
1/4 cup cocoa powder
Method:
Preheat oven to 375 degrees. Cut parchment paper to fit the bottom of a 10-inch cake pan and place in the bottom of the ungreased pan. Triple sift flour, cocoa and ½ cup sugar and set aside. Whip egg whites and water until foamy, then add cream of tartar and salt. Slowly add the remaining superfine sugar when whites reach soft peak stage. Whip until whites hold a stiff peak and incorporate extract into the meringue. Transfer meringue to a large bowl and fold in dry ingredients, being careful not to deflate egg whites. The mixture should stay stiff. Pour the batter into the prepared pan and gently smooth the top. Run a knife through the centre of the cake to eliminate air holes and bake until cake is springy to the touch, about 30-45 minutes. Cool completely and remove from pan.
Icing:
In a small saucepan, heat the water with sugar. Bring to a boil and remove from heat. Whisk in cocoa powder and let it cool.
Assembly:
Split cake in half horizontally. Line cake pan with plastic wrap, making sure the wrap extends generously beyond the top rim of the cake pan, since it must be large enough to cover the top of the finished cake for freezing. Place bottom half of cake back in the pan. Spread softened Chocolate Fudge Ice Cream in a 1-inch thick layer on the cake. Cover ice cream with the top cake layer. Cover cake with plastic wrap and freeze completely, for four hours
at least. To serve, remove the cake from the freezer. Turn upside down to unmold, pulling on the plastic wrap if necessary. Remove plastic wrap and turn cake right side up on a platter. Using a knife dipped in hot water, slice cake into 12 pieces. Drizzle each slice with chocolate sauce.
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