Eggless Chocolate Monte Carlo Cake
Eggless Chocolate Monte Carlo Cake made with Vanilla Ice cream for Dessert
cake, Desserts, Sweets
Basic Chocolate sponge
Cut chocolate sponge horizontally into three layers and keep aside.
Put the vanilla ice cream outside for 10 minutes before making a cake to make it in semi-melted form.
Beat the whipping cream until stiff peaks form. Keep it in the fridge after beating and take out from the fridge when required.
Now take one chocolate cake layer and keep inside the ring mold.
The spread thick layer of vanilla ice cream over the cake.
Now set a layer of bourbon biscuit over vanilla ice cream.
Spread chocolate sauce/ ganache and sprinkle some choco chips.
Now take the second layer of chocolate sponge and place on top by pressing it gently.
Again spread vanilla ice cream, set a layer of bourbon biscuit, spread chocolate sauce/ ganache and sprinkle some choco chips as per your liking.
Lastly, cover it with the third layer of chocolate sponge.
Cover it with cling wrap so that top layer of the cake does not get dry and keep it in the freezer for 8-10 hours or overnight to get set.
Once set take out Montecarlo cake from the fridge, lift the ring mould gently, it will release easily once set.
Spread the layer of whipped cream frosting over the top and sides of the cake, smoothen it with the scraper.
Now fill the whipped cream in a piping bag with shell nozzle tip and make shell border on top of the sides and at the bottom.
Spread some chocolate curls in the middle and sides of the cake.
Decorate it with chopped strawberries or as per your liking.
Return to the freezer to set up for about 30-45 minutes or serve immediately.
Eggless Chocolate Monte Carlo Cake https://www.mintsrecipes.com/chocolate-monte-carlo-cake/