Can I use a different type of nut instead of hazelnuts?

Yes, you can substitute hazelnuts with almonds, walnuts, or pecans for a different flavor profile.

How long can I store the frozen cake?

You can store the cake in the freezer for up to one week. Make sure it is well-covered to prevent freezer burn.

Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate, but it will result in a sweeter mousse. Adjust the sugar quantity if needed.

Can I make this cake in advance?

Yes, this cake is perfect for making ahead. Prepare it a day before and store it in the freezer until ready to serve.

What can I use if I don't have a mold with a removable ring?

You can use a regular mold lined with plastic wrap or parchment paper to make it easier to remove the cake.

Frozen Two-Chocolate Cake

Name: Frozen Two-Chocolate Cake
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Cuisine: International
Ingredients: 300 g white chocolate; 500 mL heavy cream; 80 g powdered sugar; 80 g hazelnuts; 300 g dark chocolate; 500 mL heavy cream; 130 g powdered sugar; 80 g ground hazelnuts

@cocinero44

International Dessert Vegetarian

A delicious frozen two-chocolate cake, perfect for summer days and as the grand finale for Christmas or New Year's Eve dinner. This cake is made up of two mousse preparations: one with white chocolate and the other with dark chocolate. Both are very easy to make and turn out incredibly...

Prep Time

30min

Cook Time

10min

Total Time

40min

How to make Frozen Two-Chocolate Cake

White Chocolate Mousse

Step 1
Place 100 mL of heavy cream in a saucepan and heat over low heat until it boils. Remove from heat and add the chopped white chocolate.
Step 2
Let the chocolate sit until it melts on its own, without stirring the mixture.
Step 3
Whip the remaining heavy cream to soft peaks along with the powdered sugar.
Step 4
Gently fold the melted white chocolate and chopped hazelnuts into the whipped cream. Set aside.

Dark Chocolate Mousse

Step 1
Follow the same steps as for the white chocolate mousse.

Assembly

Step 1
In a round mold with a removable ring, place a cardboard base wrapped in aluminum foil. Pour the white chocolate mousse into the mold and freeze until it sets.
Step 2
Once the white chocolate mousse has set, remove it from the freezer and pour the dark chocolate mousse on top.
Step 3
Chill in the refrigerator for 2 to 3 hours until it solidifies before unmolding.

Presentation

Step 1
Serve the frozen cake decorated with grated chocolate.

Nutrition (per serving)

Calories

1364.8kcal (68.24%)

Protein

13.2g (26.4%)

Carbs

99.8g (36.29%)

Sugars

88.3g (100%)

Healthy Fat

32.5g

Unhealthy Fat

53.7g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Ensure the heavy cream is cold before whipping to achieve soft peaks.
Use high-quality chocolate for a richer flavor.
For easier unmolding, run a warm knife around the edges of the mold before removing the ring.

FAQS

Can I use a different type of nut instead of hazelnuts?
Yes, you can substitute hazelnuts with almonds, walnuts, or pecans for a different flavor profile.
How long can I store the frozen cake?
You can store the cake in the freezer for up to one week. Make sure it is well-covered to prevent freezer burn.
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate, but it will result in a sweeter mousse. Adjust the sugar quantity if needed.
Can I make this cake in advance?
Yes, this cake is perfect for making ahead. Prepare it a day before and store it in the freezer until ready to serve.
What can I use if I don't have a mold with a removable ring?
You can use a regular mold lined with plastic wrap or parchment paper to make it easier to remove the cake.

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@cocinero44

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