Frozen Chocolate Cream Cake
A dreamy no-bake frozen dessert layering a glossy chocolate base, a velvety egg custard, and a cloud-like meringue cream. Make it ahead, freeze it, and impress everyone at the table — no oven required.
🛒 Ingredients
10 servings
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons water
- 3 eggs, whites and yolks separated
- 1 can (14 oz / 395 g) sweetened condensed milk
- ¾ cup (200 ml) whole milk
- 2 tablespoons granulated sugar
- ¾ cup (200 ml) heavy cream (whey-free)
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Directions
- 1
Make the chocolate base: combine cocoa powder and water in a small saucepan over medium heat, stirring until smooth and slightly thickened. Pour into the bottom of a loaf or bundt pan and freeze until solid.
- 2
Make the custard: blend egg yolks, condensed milk, and whole milk until smooth. Cook over medium-low heat, stirring constantly, until the mixture coats the back of a spoon. Remove from heat and refrigerate until completely cold.
- 3
Beat the egg whites to stiff peaks using an electric mixer. Gradually add the sugar and continue beating until the meringue is glossy and firm.
- 4
Gently fold the heavy cream into the meringue using a spatula — do not use the mixer or you will deflate the mixture.
- 5
Add the cold custard to the meringue-cream base and fold together very gently until just combined.
- 6
Pour over the frozen chocolate layer in the pan, smooth the top, and freeze for at least 2 hours. Run warm water over the outside of the pan briefly to unmold, then slice and serve immediately.
💡 Chef's Tip
The custard must be fully cold before folding into the meringue — if still warm, it will collapse the foam. This dessert keeps well in the freezer for up to 5 days wrapped in plastic wrap.
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