This frozen cake is simple, elegant, and perfect for keeping on hand for a last-minute dessert. Its creamy texture and chocolatey flavor make it irresistible, and you can easily customize it with your favorite mix-ins.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 7 oz dark chocolate, chopped
- 1 cup powdered sugar
- 6 large eggs
- 1 1/2 cups heavy whipping cream, whipped to soft peaks
- Optional: chopped nuts, dried cranberries, or crushed cookies
Instructions:
- Preheat the oven to 325°F. Line an 8-inch springform pan with parchment paper.
- In a double boiler or microwave-safe bowl, melt the chocolate until smooth. Allow it to cool slightly.
- In a large mixing bowl, beat the eggs and powdered sugar until light and fluffy, about 3–4 minutes.
- Gently fold in the melted chocolate and softened butter until fully combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Chill the cake in the freezer for at least 4 hours or until firm.
- Before serving, top with the whipped cream and gently spread it evenly. Add optional toppings if desired. Slice and enjoy straight from the freezer or after 10–15 minutes at room temperature for a softer texture.
For a festive touch, sprinkle chocolate shavings or fresh berries on top.
This cake keeps well in the freezer for up to 2 weeks.
