How to make ice cream chocolate parfait cake

The main advantage of eating out is that it saves trouble. The disadvantage is that you may inadvertently eat something that is not good for your health, such as too much MSG. If you want to avoid this, you should learn to cook by yourself. The method of making ice cream chocolate parfait cake is not difficult to learn. As long as you master the skills, you can quickly make delicious dishes.

1. [Chocolate Parfait Cake] (Reference quantity: one 6-inch round pan)

2. Ingredients:

3. Chocolate Sponge Cake: 2 eggs, 40g low-gluten flour, 15g cocoa powder, 30g fine sugar (add egg white) + 20g (add egg yolk), 20g butter

4. Chocolate Parfait: 2 egg yolks, 65g fine sugar, 25g milk, 25g dark chocolate, 15g cocoa powder, 240g animal cream

5. First, make the cake batter according to the chocolate sponge cake method. Pour the cake batter into a 6-inch round pan and bake in a preheated oven at 180°C for 25-30 minutes, until the cake is fully puffed. Use a toothpick to poke into the cake. If there is no residue on the toothpick when it comes out, it means it is baked.

6. After the baked cake has cooled, remove it from the mold, cut off the raised part on the top with a knife, and then cut it into three slices horizontally (only two of the slices are needed. Cutting it into three slices is to make each slice thinner. If the cake slices are too thick, it will not taste good~).

7. Next, make the chocolate parfait. Put the egg yolks, milk and granulated sugar in a bowl. Pour water into a pot and heat it. Continue heating over low heat. Put the bowl containing the egg yolks into the water and heat it while stirring constantly.

8. Continue whisking until the egg yolk mixture becomes thick, which takes about seven or eight minutes. Be sure to control the heat and be careful not to overheat the mixture and make it grainy.

9. How to check whether the heated egg yolk mixture is thick enough: pick it up with a spatula. If a thick layer of it can be formed on the spatula, it means it is ready.

10. While it's still hot, pour the chopped dark chocolate into the egg yolk mixture and stir until the dark chocolate is completely dissolved.

11. Sift in cocoa powder and stir until smooth.

12. Cool the egg yolk-cocoa paste to room temperature. If you want to speed up the cooling, you can sit the bowl in ice water and stir until it is cool.

13. Beat the animal cream with a whisk.

14. Beat it until the patterns are clear and upright.

15. Pour 1/3 of the fresh cream into the cooled egg yolk-cocoa paste, and mix well by folding from the bottom up with a spatula.

16. After mixing well, pour all back into the bowl of fresh cream.

17. Mix again from the bottom up.

18. After mixing thoroughly, the chocolate parfait paste is ready.

19. Place a piece of sponge cake on the bottom of a 6-inch cake pan, pour half of the chocolate parfait batter into it and smooth it out.

20. Place the second sponge cake slice on top and pour in the remaining half of the chocolate parfait batter.

21. Try to smooth the surface. Place in the freezer for 4-5 hours until completely frozen. Before demoulding, cover the cake mold with a hot towel for a while and it can be demoulded.

22. After removing the cake from the mold, cut it into several portions for consumption. If you want it to be prettier, sprinkle some chocolate shavings on the top of the cake and then sprinkle with powdered sugar for decoration.

Eating out in a restaurant has its pros and cons. Weighing the pros and cons, it is better to cook at home. The recipe for the ice cream chocolate parfait cake is simple, so you don’t have to worry if you are not a good cook.