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

Elegant and creamy

Fresh, creamy, and with thin layers of chocolate that break when you bite into it…

With a few ingredients, you will have a frozen cake that always triumphs and that you will want to repeat when you try it 😋 I hope you like it as much as I do! 😍🍫

Ingredients (removable rectangular mold 25.5 cm x 10 cm)

• 🍶600ml heavy cream (38% FM), well chilled (I used 300ml vegetable whipping cream + 300ml heavy cream 38% FM)
• 🥛250g sweetened condensed milk @lalechera
• 🍫150g dark chocolate 70% (for thin layers) @nestlepostres
• 🌼1tsp vanilla extract

Elaboration

1. 1️⃣Melt the chocolate and reserve a little for decoration. Spread the rest in thin layers on parchment paper and freeze. Take it out just before using.
2. 2️⃣Whip the well-chilled cream until it forms soft peaks (do not overwhip!).
3. 3️⃣Add the condensed milk and vanilla, folding gently. You can beat a little if needed to fully combine.
4. 4️⃣Place the cream in a piping bag with a star tip (1M).
5. 5️⃣In the mold: alternate layers of cream and thin chocolate, until full (5 cream layers and 4 chocolate layers).

1. 6️⃣Decorate with the reserved chocolate on top.

1. 7️⃣Freeze for at least 6 hours (ideally overnight).
2. 😋Serve very cold and enjoy!

Nothing like a homemade, no-bake dessert to cool off in the summer 🙃🩵