Brazilian Chocolate Frozen Cream Cake
A showstopping no-bake frozen dessert from Brazil, layered with silky egg custard cream and a rich chocolate base. Prepare it the night before and let the freezer do the work — unmold it for a wow-worthy presentation at any gathering.
🛒 Ingredients
6 servings
- 1 can (14 oz) sweetened condensed milk
- 1½ cans whole milk (use the condensed milk can to measure)
- 3 egg yolks
- 3 egg whites
- 6 tablespoons granulated sugar
- 1 can (7 oz) heavy cream, drained of whey
- 8 tablespoons unsweetened cocoa powder
- 8 tablespoons water
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Directions
- 1
In a saucepan, whisk together the condensed milk, whole milk, and egg yolks until smooth.
- 2
Cook over low heat, stirring constantly. Remove from heat as soon as it starts to simmer. Allow to cool completely.
- 3
Beat egg whites to stiff peaks. Gradually add the sugar while continuing to beat, then gently fold in the drained heavy cream.
- 4
Fold the cooled custard into the egg white mixture using gentle circular motions to preserve the airiness.
- 5
In a small saucepan, combine cocoa powder and water. Bring to a boil, stir well, and simmer for 2 minutes. Remove from heat and cool.
- 6
Line a round mold or springform pan (9-inch) with plastic wrap. Pour the cooled chocolate sauce evenly across the bottom.
- 7
Carefully spoon the cream mixture on top without disturbing the chocolate layer.
- 8
Cover and freeze overnight (at least 8 hours). Unmold onto a serving plate and serve immediately.
💡 Chef's Tip
Run the mold briefly under warm water for an easy release. Top with chocolate shavings, berries, or a drizzle of caramel for extra flair.
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