Black Forest Ice Cream Cake

Rating: 3.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 1.0 (servings)


For The Ice:


Crumble cookies between two layers of plastic wrap with pasta walker. Knead the crumbs together with butter to form a dough.

Press crumb dough into a cake springform pan lined with parchment paper; set aside to cool. Pit cherries (drain cherries from jar, dry. Take away 12 nice cherries (give each) for decoration. Cut the rest into quarters.

Melt cooking chocolate in warm water bath and cool a little bit. Beat the eggs in a water bath until creamy. Gradually add cooking chocolate by teaspoonfuls and stir on the spot.

Whip the cream (1) until stiff and fold into the chocolate cream. Spread cherries evenly on crumb base, top with cream, smooth and freeze for one night.

Loosen cake springform pan with a kitchen knife. Decorate edge of cake with chocolate shavings. Cover the surface with whipped cream (2) in the shape of clouds, evenly distribute chocolate decorating flakes and cherries on top.

Tip: Use better chocolate – the better the result will taste!

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