Part 6/8:
In a separate bowl, whip 1 cup of cold cream to stiff peaks. Gently fold this whipped cream into the cocoa mixture in three additions, being careful to maintain a fluffy texture.
- Fill Pan:
Spread the ice cream filling evenly into the prepared pan, leaving about 6-7 mm of space at the top.
- Top with Cake:
Use any leftover cake and cut it into thinner layers. Layer them over the ice cream filling, ensuring it’s fully covered.
- Freeze:
Freeze the layered cake for at least 6 hours or overnight to allow everything to set perfectly.
Finishing Touches
- Prepare Chocolate Magic Shell: