Ice cake with mintchokolade

Ingredients for Ice cake with mintchokolade

Instructions for Ice cake with mintchokolade

To prepare the Ice cake with mintchokolade recipe, please follow these instructions:

Bottom: Line the bottom of a large springform (29 cm) with greaseproof paper and butter the edges with butter.
Beat the whites until stiff and add powdered sugar a little at a time. Turn the painted hazelnuts in and pour batter into springformen. Behind the bottom in about 20 mins. at next-lower Groove in the oven at 175 degrees c. alm. oven. While the cake bakes rives marcipanen on a coarse grater and poured on a griddle but wax paper. Cool the bottom of the form.

Marcipanen toasting in the oven when the cake is taken out. Stir in marcipanen once in a while and take it out when it's been light brown, about 5 minutes at 175 degrees c. alm. oven.

Stuffing: melt chocolate over hot water bath or turn over very low heat directly in the pan. Add the mintchokoladen and pipes for the cream is smooth. Let the cream cool.
Beat the egg yolks and Nescafé, by mixture into the chocolate.
Whip the cream into whipped cream and turn it in the cold chocolate mass.

Pour the mass over the bottom (still in the springform), tyres and style in the freezer for at least 4 hours, preferably overnight.

Take the cake up about 30 mins before serving.
Decorate with marzipan and whipped cream after desire.

Tips:
Note that egg yolks not heated! This dessert is gluten-free! Can safely be made with other mintchokolade than After Eight, so it will be cheaper! Has trials with both real cream and cream fine and it will be absolutely best with real cream.