Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup Qimiq
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 cup water
- 1/4 cup cocoa powder
- 1/4 cup chocolate chips
- 1/4 cup chopped nuts
- 1 package chocolate wafer cookies
- 1/4 cup melted butter
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. In a large bowl, beat the heavy cream until stiff peaks form.
2. In a separate bowl, mix Qimiq, sugar, and vanilla extract until smooth.
3. Fold the Qimiq mixture into the whipped cream until well combined.
4. Crush the chocolate wafer cookies in a food processor until fine crumbs form.
5. Mix the cookie crumbs with melted butter and press the mixture onto the bottom of the springform pan.
6. Pour the ice cream mixture on top of the cookie crust and smooth the surface with a spatula.
7. Freeze the cake for at least 4 hours or until firm.
8. In a saucepan, mix water and cocoa powder until well combined.
9. Add chocolate chips and stir until melted and smooth.
10. Remove the cake from the freezer and pour the chocolate sauce on top of the cake.
11. Sprinkle chopped nuts on top of the chocolate sauce.
12. Freeze the cake for another hour or until the chocolate sauce is set.
Time:
Preparation time: 30 minutes
Cooking time: 5 minutes
Freezing time: 5 hours
Temperature:
Freezer temperature: -18°C
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 30g
Protein: 4g
Sodium: 120mg
Substitutions for ingredients:
- Instead of heavy cream, you can use whipped cream or coconut cream.
- Instead of Qimiq, you can use cream cheese or Greek yogurt.
- Instead of chocolate wafer cookies, you can use graham crackers or digestive biscuits.
- Instead of chocolate chips, you can use chopped chocolate bars.
Variations:
- You can add fruit puree or chopped fruit to the ice cream mixture for a fruity twist.
- You can use different types of nuts or omit them altogether.
- You can add a layer of caramel or fruit jam between the cookie crust and ice cream layer.
Tips and tricks:
- Make sure the heavy cream is cold before whipping it.
- Use a spatula to fold the Qimiq mixture into the whipped cream gently.
- To make the chocolate sauce thinner, add more water.
- To make the cake easier to slice, run a knife under hot water before cutting.
Storage instructions:
- Store the cake in the freezer in an airtight container for up to 1 week.
Reheating instructions:
- To serve, remove the cake from the freezer and let it sit at room temperature for 10-15 minutes before slicing.
Presentation ideas:
- Garnish the cake with fresh berries or mint leaves.
- Dust the cake with cocoa powder or powdered sugar before serving.
Pairings:
- Serve the cake with a cup of hot coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the ice cream mixture is too soft, freeze it for a longer time.
- If the chocolate sauce is too thick, add more water.
Food safety advice:
- Make sure to use pasteurized eggs or egg substitutes to avoid the risk of salmonella.
- Wash your hands and all utensils thoroughly before and after handling raw eggs.
Food history:
- Qimiq is a dairy product made from skimmed milk and cream. It originated in Austria and is commonly used in desserts and sauces.
Flavor profiles:
- Creamy, chocolatey, nutty
Serving suggestions:
- Serve the cake chilled.
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Region: Austrian