The most Delicate "CHOCOLATE-NUT Ice Cream" Cake! Incredibly delicious! Without gelatin!

Hello, dear friends! I'm delighted to welcome you to my channel. Today, in this video, I'm preparing an unforgettable, simply Amazingly delicious chocolate-nut ice cream cake. The cake melts in your mouth. The cake turns out very juicy. It Most beautiful when sliced. It doesn't look like any other cake. It's very easy and very quick to prepare. I'll show and explain everything in this video. First, Let's prepare the ingredients for the sponge cake. 220 grams of flour, 40 grams of cocoa powder, and 10 grams of leavening agent. I'm now mixing all this together and setting it aside for now. 4 medium-sized eggs at room temperature, weighing approximately 50 grams each without the shell. A pinch of salt. 16 grams of vanilla sugar. I'm currently whipping into a frothy state and I'm adding it there 180 grams of sugar. I will whip the egg mixture for about 3 to 4 minutes. Whipping it longer here would make no sense. I'm also adding 100 grams there. vegetable oil without odor and 100 milliliters of milk at room temperature. I just mix everything together. I don't beat anything here for long. I immediately add the dry mixture there. My oven is already preheated to 170 degrees Celsius. I'll just mix it with a mixer. There's no need to stir with a spatula here. Dough Very simple. The dough will look a bit runny. That's normal, that's exactly how it should be. The mold here is for baking. Rectangular, 28 by 18 centimeters. I'm pouring all the dough at once. You can also use a round baking mold. 26 centimeters in diameter. I'll bake it for about 35 minutes at that temperature 170 degrees Celsius without convection, on the top-bottom setting. Of course, we do not open the oven during baking. Naturally, we will bake in a preheated oven. The cake has baked. As soon as it cooled down to the point where I could touch the pan, I immediately take it out of the form. I'm not expecting anything here. The cake layer turns out even and very easy to bake. And right away, such a confectionery attachment I'm starting to make these kinds of holes in the crust to fill the pudding mixture into these holes later. This needs to be done immediately. You can let this dough cool completely, or you can let it sit even in the refrigerator overnight—it's fine to do so. But of course it's better to do it right away, so that the crust is incredibly tender. The leftover bits of the biscuit will certainly come in handy for us now. Of course, we don't cut all the way through the crust. That is, our pudding is open on the cut side. This is also visible at the beginning of the video. Our pudding must definitely stay on the biscuit. This is a very important point. Don't miss it. I'm also making a removable-bottom pan for the cake base. This is also necessary. And I'm preparing the pudding. Before preparing the pudding, we must have the pan ready. It is fully prepared just like this. I bring 350 milliliters of milk to a boil. 50 grams of sugar. I add a packet of pudding mix to it. I have 38 grams of dry mixture here. Alternatively, simply take 40 grams of cornstarch and any vanilla flavoring of your choice. I'm adding more to this dry mixture 150 milliliters of already cold milk. Mix everything together to ensure there are no lumps. The milk is already on the stove. It's boiling. It's almost boiling. I carefully pour in the entire pudding mixture while stirring continuously. Now, over medium heat, I bring the entire mixture to a boil in a heavy-bottomed saucepan, stirring constantly. When the first signs of boiling appear, that is, bubbles, I cook it for another approximately 30 seconds. Our mixture is getting thickened, It will become so thick that the foam will disappear, and then we remove it from the heat. We're not expecting anything here. We immediately add 50 grams of my cold butter there. so that the mass isn't so extremely hot. It will still be hot, but not excessively so that we'd have to pour it onto the crust already. And right away, under no circumstances should anything be waited for, we pour all of this into the hole we made in advance. The pudding cools down very quickly, so no delay is permissible here. This is the amount of pudding. Perfectly matches the exact number of holes we made. Here, we must strictly adhere to the proportions—absolutely no more. If you cannot add pudding mix or starch, the pudding must have a liquid consistency. When applying it to the cake base, you can also do everything naturally and in a round shape for baking. If you need a round cake. I'm carefully smoothing everything out now with a silicone spatula. It fits perfectly for this purpose here. And now I'm covering everything tightly with plastic wrap and putting it in the refrigerator for a couple of hours. When those couple of hours were over, I prepared two creams. 150 milliliters of cold whipping cream, 125 grams of cold mascarpone cheese, also cold You may add 150 grams of chocolate-hazelnut spread, such as Nutella, or its equivalents. I whip everything until it forms stable peaks. This results in a very delicious cream. It's very important to use cream with at least 32 percent fat content here. Otherwise, your cream will be too runny. And anyway, make sure the Nutella is sufficiently chilled, meaning it shouldn't come from a hot kitchen. This is the consistency the cream will have. I apply it immediately onto the completely cooled cake. I'm leveling it. This will be a small layer to precisely align our entire surface. Here is a very important point. If you wish to do all of this in a circular shape, you should take the circular form. 24 to 26 centimeters in diameter. And the same amount of ingredients as before. Here it is very important to neatly level this layer so that all the layers are even when cut. Let's prepare the next cream. 200 milliliters of whipping cream, 15 grams of powdered sugar, 16 grams of vanilla sugar. I'm currently whipping everything until stable peaks form. When whipping cream, it's very important not to overwhip it. Keep constantly watching to make sure you have The cream has not started to separate. It's better to slightly under-whip than to over-whip. Now I'm grinding up these centers that we removed from these holes. I simply crush it by hand because the sponge cake is so delicate. You can do all of this in a food processor. I'm adding some cream to this now One third of this finely crushed crumb. The cream will become thicker with this crumb, and it will be incredibly delicious. I've already mentioned several times in my videos that this cream Made with a little piece inside, it gives this filling an amazing texture. The sponge cake becomes so saturated with this cream that it differs completely in taste from the sponge cake below and from the cream alone. At the same time, viewed from this angle, it looks interesting. If you wish, you can add nuts to the cream together with this little portion at this stage, but then the nuts will become soggy from the cream. That's why I'm sprinkling the nuts here on top already, so they don't get soggy, and I'll sprinkle some more with the nuts as well. a small piece, so that the crumb absorbs the excess moisture, yet the nuts remain nicely crisp toasted to taste. This is very important in nut cakes, which is why we want them to remain As fresh and crisp as possible. Right now I've applied the entire layer we just prepared onto the previous layer. Nice, I'm already leveling it out well. I have 50 grams here. roasted ground nuts. And since we're using Nutella here, I'm going with walnuts—they perfectly match the flavor. You can take almonds, walnuts, anything you like. Right now I'm sprinkling the crushed nuts on top. I've already told you why I'm doing this. If you want a nut to be like that It became preserved and was simply super crispy and fresh, so you should mix it with chocolate then. Melt the chocolate. For 200 grams of chocolate, add 20 grams of odorless vegetable oil. Then mix in this nut crumb into the chocolate. And of course, if you do it this way Of course, if you want to cover the cake, the nut will be even crunchier. But even just as I'm showing it, it still remains very crispy and well-roasted in taste. So, the cake is already, in principle, ready. As I said, it's made very quickly and very easily. You can let him stand in the refrigerator for now, but since the upper layers are already very cold, I'm immediately removing it from the mold now. Very carefully, I'm separating the cake from the mold with a knife here. You can with the acetate film Collect, you can just use baking paper It lays down smoothly, and here you can also quickly level everything out with a trowel. That is, I'm not using anything unnecessary here. It cuts beautifully. Right away. That is, I didn't put it in the refrigerator because there are two creams on top, and they're very cold. Naturally, the pudding had already fully set. The most exquisite slice of such a cake. There's no need to even talk about its tenderness or flavor—it turns out so delicious. I slice it with a regular dry, cold knife—meaning I don't heat the knife at all, I just slice and wipe and slice. Just an absolutely exquisite cut. A melt-in-your-mouth cake, it's excellent. It can also be cut into individual cupcakes if needed. It's one of the most delicate ones overall. nut cakes. And I hope the video was useful and informative. Subscribe to my channel, like, and leave comments. I wish you all great success, and I'll see you in the next video.