This frozen chocolate and walnut dessert is a delightful treat to surprise your family after dinner. Despite involving several steps to prepare, the combination of a smooth cream made with egg yolks and sugar, paired with a rich chocolate cream, creates a perfect harmony. This dessert is a true temptation,...
Ingredients
Main Ingredients
large sponge cake (pionono)1
egg yolks egg yolks8
sugar5tbsp
water5tbsp
vanilla essence1tsp
semi-sweet chocolate100g
heavy cream300mL
walnuts50g
strong coffee100mL
cognac1tbsp
For Decoration
cocoa powder
chocolate curls
Nutrition (per serving)
Calories
190.6kcal (9.53%)
Protein
2.0g (3.92%)
Carbs
11.8g (4.28%)
Sugars
10.0g (19.94%)
Healthy Fat
5.1g
Unhealthy Fat
8.6g
% Daily Value based on a 2000 calorie diet
How to make Frozen Chocolate and Walnut Dessert
Prepare the Creams
- Step 1
Combine the egg yolks, sugar, cognac, water, and vanilla essence in a bowl. Mix everything together and cook in a double boiler, beating with an electric mixer until the mixture thickens and reaches ribbon stage. Remove from the double boiler and continue beating until the cream cools.
Melt the Chocolate
- Step 1
Melt the semi-sweet chocolate in a double boiler. Divide the egg yolk cream into two portions, and add the melted chocolate to one of them.
Whip the Cream
- Step 1
Whip the heavy cream to soft peaks. Add half of the whipped cream to the chocolate mixture and the other half to the plain egg yolk cream, mixing well.
Prepare the Mold
- Step 1
Line a loaf pan with parchment paper, covering the bottom and sides, leaving some paper overhanging to make it easier to unmold the dessert later.
Assemble the Dessert
- Step 1
Cut the sponge cake into three rectangular pieces to fit the mold. Place one layer at the bottom of the mold and brush it with the strong coffee.
- Step 2
Spread the plain egg yolk cream over the sponge cake and sprinkle with chopped walnuts.
- Step 3
Add another layer of sponge cake, brush it with coffee, and spread the chocolate cream on top.
- Step 4
Finish with a final layer of sponge cake, also brushed with coffee.
Chill
- Step 1
Fold the overhanging parchment paper over the top of the dessert and refrigerate for 3 hours before unmolding.
Nutrition (per serving)
Nutrition (per serving)
Calories
190.6kcal (9.53%)
Protein
2.0g (3.92%)
Carbs
11.8g (4.28%)
Sugars
10.0g (19.94%)
Healthy Fat
5.1g
Unhealthy Fat
8.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the egg yolk mixture is cooked gently in the double boiler to avoid scrambling the eggs.
For a stronger coffee flavor, use espresso instead of regular coffee.
To make chocolate curls, use a vegetable peeler on a block of chocolate.
Refrigerate the dessert overnight for a firmer texture and enhanced flavors.
FAQS
Can I use a different type of cake instead of sponge cake?
Yes, you can use any light and airy cake, but sponge cake works best as it absorbs the coffee and holds the layers well.
Can I substitute the cognac?
Yes, you can use rum, brandy, or even omit it if you prefer an alcohol-free version.
How long can I store this dessert?
You can store the dessert in the refrigerator for up to 3 days. Ensure it is covered to prevent it from drying out.
Can I make this dessert ahead of time?
Yes, this dessert is perfect for making ahead. Prepare it the day before and refrigerate until ready to serve.
Can I use milk chocolate instead of semi-sweet chocolate?
Yes, but the dessert may be sweeter. Adjust the sugar in the recipe if needed.
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