// Frozen cream, condensed milk and chocolate cake (Viennetta or Comtessa)

Elegant and creamy

Fresh, creamy and with thin layers of chocolate that crack when you bite into them…

With just a few ingredients, you'll have a frozen cake that always impresses and that you'll want to make again once you taste it 😋 I hope you like it as much as I do! 😍🍫

Ingredients (rectangular removable mold 25.5 cm x 10 cm)

🍶600ml whipping cream (38% fat), very cold (I used 300ml plant-based whipping cream + 300ml 38% fat whipping cream)
🥛250g condensed milk
🍫150g 70% dark chocolate (for the thin layers)
🌼1 tsp vanilla extract

Elaboration

1️⃣Melt the chocolate and set some aside for decoration. Spread the rest in thin layers on baking paper and freeze it. Take it out just before using.
2️⃣Whip the very cold cream until it forms soft peaks (do not overwhip!).
3️⃣Add the condensed milk and vanilla, mixing with gentle folding movements. You can whisk a little if needed to fully combine.
4️⃣Transfer the cream to a piping bag fitted with a star nozzle (1M).
5️⃣In the mold: alternate a layer of cream + a thin chocolate layer until full (5 cream layers and 4 chocolate layers).