Cold cake with chocolate chips is an easy and tasty dessert, you can serve it either as a semifreddo or as a cold dessert, and you can store it in the freezer for several months. If you keep the cake with Pavesini in the freezer and want to serve it not as a semifreddo but cold and creamy, I recommend putting it in the fridge 6 hours before so it has time to thaw. To prepare the cake with Pavesini, I used pastry cream, with the indicated amount you’ll have some left over, which you can use as a dessert by itself, or make half a dose. I recommend preparing it the day before so it will be well chilled and nice and thick. I used a 8-inch mold ( this HERE ) if you use a larger mold, double the amount of cream. I then decorated it with melted dark chocolate; for a successful cold dessert with Pavesini, it’s not mandatory, you can serve it plain. Now let’s see how to make the cold cake with chocolate chips and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Cheap
Rest time: 8 Hours
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare the Cold Cake with Chocolate Chips

3 egg yolks
3.5 oz powdered sugar
1.4 oz cornstarch
2 cups milk
1 pinch salt
as needed lemon zest
1 teaspoon vanilla essence
Pavesini
0.8 cup heavy whipping cream
1.8 oz chocolate chips
1.8 oz dark chocolate (optional)
as needed milk

Tools

1 Pan

How to prepare the Cold Cake with Chocolate Chips

Let’s start preparing the cold cake with chocolate chips. First, prepare the pastry cream, which should be cold when used, so I recommend making it the day before. Pour the egg yolks into a saucepan
Add the cornstarch
and the powdered sugar, work it with a whisk to get a smooth mixture.
Gradually add the milk, stirring continuously to avoid lumps and obtain a smooth and homogeneous mixture
Add grated lemon zest and a pinch of salt, put
put it on the heat and keep stirring to prevent it from sticking to the bottom; in a few minutes, you’ll see it thicken.
Remove the pastry cream from the heat, add a teaspoon of vanilla essence.
Pour the cream into a bowl, cover it with plastic wrap, making it adhere well to the cream. This way, it won’t form an annoying skin. Let it cool at room temperature, then place it in the fridge.
When the cream is cold, remove it from the fridge and remove the film. You’ll see that the cream is dense and nice and compact. Work it with a teaspoon to make it creamy.
Pour the fresh cream into a bowl and whip it with an electric mixer.
Add 5 tablespoons of pastry cream and incorporate it with a spatula using upward movements to prevent it from deflating.
Line the mold with plastic wrap, this way you can cover it and unmold it more easily, add the Pavesini soaked in milk, both at the base and on the edges.
Pour the filling cream just prepared and level it.
Add the chocolate chips
and if you like, you can incorporate some with a fork.
Cover the cream with the Pavesini, again soaked in milk.
Close with plastic wrap and place in the fridge for 8 hours or in the freezer.
If you want, you can then decorate it with melted dark chocolate melted in a bain-marie
You can serve the cold cake with chocolate chips either after resting in the fridge or as a semifreddo after letting it rest in the freezer in this case.