Chocolate cream for sponge cake

Chocolate is known to cheer you up and give you a feeling of happiness. Therefore, desserts and cakes with chocolate cream are very popular. We suggest making a delicious chocolate protein custard for your cake.

Sour cream with cocoa is a delicious cream that is easy to make at home. This will take a few minutes, and the dessert with such a filling will sparkle with new colors! The very appetizing, rich taste will definitely please the guests and your loved ones!

Sour cream chocolate cream is very simple and easy to make at home. Sponge cakes with such a filling are especially appetizing. It soaks the cakes well, makes them soft and delicious! The best treat for your family!

Chocolate custard is very easy to make at home. Food for him is always at hand. Add cocoa powder for a special taste. This will make the cream even tastier and more aromatic. Delicate and light, this is the best filling for your desserts!

Chocolate custard is an incredible treat for those with a sweet tooth! Sponge cakes with it are very tasty, juicy and tender. A little patience - and the best dessert is ready!

The cream prepared according to this recipe turns out to be very tasty, light in texture.Chocolate cream sundae, based on sour cream, keeps its shape perfectly. That is why such a cream is suitable not only for interlayers, but also for leveling cakes, as well as decorating various confectionery products.

Charlotte chocolate cream is perfect not only for the layer of cakes, but also for decorating confectionery. The technology for making chocolate cream is almost identical to the classic version, the only thing is that the set of ingredients is supplemented with chocolate. Charlotte Chocolate Cream - delicate, soft and delicious!

Every housewife knows that sour cream can be prepared in an incredibly large number of ways. Today I want to propose a recipe for a cream for cakes made on the basis of sour cream and gelatin. Such a cream keeps its shape remarkably and does not spread. It can be used as a stand-alone dessert or to soak your favorite cakes.

For lovers of chocolate and chocolate pastries, I would like to offer a variant of a cake cream made on the basis of sour cream and cocoa. Such a cream is obtained with a thick, uniform consistency and keeps its shape remarkably. It can be used not only as a layer of a cake, but also for decorating it without fear that the decorations will lose their shape.

For chocolate lovers and all other sweet tooths, I recommend preparing a cream based on sour cream to soak a chocolate biscuit. The prepared cream according to this recipe can be used not only for impregnation and layer of cakes, but also for decorating other desserts.

Ganache is a persistent, chocolate-based cream. It was invented in France and quickly won the love of confectioners and chocolates around the world. It is a pleasure to work with this cream, because it is malleable and obedient. To make a ganache really successful, you need high-quality chocolate for it. Bars with cheap cocoa butter substitutes are unacceptable. Butter should also contain nothing but cream. Spreads and margarine cannot be used. By carefully choosing the products for the cream and observing the indicated proportions, you can definitely prepare this magic cream.

Confectioners often use ganache to coat the cake before placing the mastic. This is because ganache has the perfect consistency and density to flawlessly level the surface of the confectionery. On an even smooth cake, the mastic falls without problems and the surface of the dessert looks flawless as a result.The recipe for this ganache includes cream, chocolate and butter. All stages of preparation are accompanied by step-by-step photos.

Ganache is very versatile in its application. It can be used for the layer of cake layers, and for filling cakes, and for setting decorations on pastries. And, of course, it is perfect as a chocolate paste for pancakes or toasts. To prepare such a cream, you do not need to be skillful or search for hard-to-find ingredients. All you need is cream, chocolate and butter. By the way, chocolate should be of high quality and not include cocoa butter substitutes. The same goes for butter. During the cooking process, it is important to mix all the ingredients until completely homogeneous. If lumps remain, a hand blender may help.

Ganache cream on milk chocolate turns out to be more pliable in consistency and slightly softer in taste than the version on dark chocolate. In general, the thickness and flavor can be controlled by the amount of cream added, and chocolate with any cocoa percentage can be used. In this recipe, we give specific proportions that give a successful result - you don't have to guess and get lost in the cooking process.

Ganache cream is surprisingly simple to prepare, and the end result is able to satisfy even the most demanding sweet tooth. An interesting fact is that there is no clear rule in what proportion to mix chocolate and cream. It all depends on what kind of consistency you need to get, and for what purpose you need to use the resulting ganache. This recipe indicates the ratio of ingredients for making the cake layer. This means that the chocolate mass will turn out to be soft and not tight. There is also a whipping step at the end of cooking to add lightness to the ganache.

Ganache is a very "convenient" cake cream. It has an excellent property due to the chocolate included in the composition - to keep its shape steadily. Another interesting feature is the ability to adjust the density of the ganache by adding different amounts of cream. A thicker cream is usually needed to flatten the cake. It is for this option that the proportions indicated in the recipe are designed. If you need a lighter ganache, for a layer of cakes, you can increase the amount of cream and get a less dense texture.

Ganache is a mix of white chocolate, cream and butter in different proportions. Such a mass has a dense texture and perfectly holds its shape, and these are excellent qualities for a cream when it comes to leveling the cake. As a rule, after assembling the cakes, the final appearance of the cake has errors, and with the help of ganache, you can bring the product to an ideal shape. The layer of such a cream retains the specified thickness and does not flow.

Here's a simple chocolate ganache recipe for flattening the cake. We melt the chocolate on the stove directly in the cream - this eliminates the problem of overheating and stratification of the chocolate mass if the components are heated separately. And this "simplification" does not affect the result in any way. Before using the ganache for work, it must be kept in the refrigerator for several hours so that it forms into a thick mass. By the way, if the percentage of cocoa butter in the chocolate used was high, then the ganache will stabilize faster and will be denser. It is recommended to take dark chocolate with 60-70% cocoa content.

This ganache cream is great for covering the cake. It is dense, dense and holds its shape very well. It is important to know that before using such a cream, you need to cool it for a long time - about seven hours. During this time, it stabilizes to the desired consistency. It is convenient to make a preparation for the night, and in the morning continue cooking with the already cooled cream.

The chocolate cream according to this recipe has a very delicate taste and a pronounced creamy note. All thanks to the cream and mascarpone. It's nice that the cream turns out to be quite thick and keeping its shape, but at the same time it is not greasy. But for the above characteristics of the cream, it is important to comply with the condition when choosing chocolate - it must have a cocoa content of at least 60%. In this case, the consistency of the cream will be ideal both for sandwiching cakes and for making a high-quality coating on baked goods.

We offer a recipe for chocolate cream for a layer of cakes. It is prepared on the basis of a custard of eggs and milk, due to which the texture is very smooth and "silky". We recommend using dark chocolate for cream, with a cocoa butter percentage of about 80%. In this case, the cream has sufficient thickness and density, and the interlayer maintains a given height between the cakes.

To cover the cakes, creams with a thick consistency and a stable texture are needed. If the mass does not hold its shape well, then the outer creamy layer on the cake can float and ruin the whole look. The cream according to this recipe is prepared on the basis of butter with the addition of condensed milk and cocoa powder. The mass keeps its shape perfectly and turns out to be quite airy - for this it is important to pay attention to high-quality whipping. After cooling, the cream becomes even denser and does not flow at all.

Such a cream is not for nothing named after the famous ice cream. The combination of ingredients in its composition really gives a taste that is very reminiscent of a creamy ice cream.In addition to excellent taste, the cream has a pleasant smoothness and good thickness, and a fairly dense consistency. It is ideal for filling and finishing confectionery and is very easy to use. We prepare the cream in stages, since intermediate cooling of the mixture is required.

Few people dislike chocolate cream - it adds flavor to baked goods and, of course, gives "character" to any cake. According to this recipe, we prepare a cream with which you can not only lubricate the cakes, but also make various decorations on the surface of the products: the mass keeps its shape perfectly, it turns out, albeit airy, but stable. We recommend using chocolate with a cocoa percentage of 50-60%. The fact is that if the cocoa content is higher or lower than the specified range, then you will need to change the amount of cream to get the desired consistency. If you don't want to “play” with the proportions during the preparation process, you should choose chocolate with the specified characteristics.

Delicious cream with pronounced chocolate richness and creamy condensed milk aftertaste. It does not require whipping - it can be prepared with only a whisk in your arsenal. The cream can be used to cover the cake, but it will not give a leveling dense layer. But as a layer of cakes or filling for a cake, it will do with a bang. At the end of the recipe, we suggest adding chopped nuts to the finished cream. This is an optional step, but fans of this combination may like it.

Another option is chocolate cream with cream. We prepare the mass according to the principle of ganache and at the end beat it until light and airy. The chocolate used is worth mentioning separately. First, it must be of high quality and not include cocoa butter substitutes. Secondly, it is better to use a product with a cocoa content of about 60%. If the percentage is higher, the cream will be denser, and vice versa. In any case, the obtained density can be adjusted by the amount of cream, adding more or less of it, if necessary.

In order for the cream to turn out thick and tasty, the chocolate must be of high quality. You can use milk or bitter, but it is worth remembering that the higher the percentage of cocoa in the product, the more dense the finished cream will turn out. As for cream, you need to choose those with a fat percentage of at least 30% - they whip easily and hold the texture well. It is better if the cream is well cooled before whipping.

Products for such a cream can be found in every kitchen. It can be used for cakes, pastries, served with pancakes or cheesecakes. The mass is not suitable for leveling surfaces, since it does not hold its shape, and it is ideal as an interlayer or accompanying sauce.At the end of cooking, we offer an optional step - adding crushed nuts. This will make the texture of the cream more interesting and accentuate the chocolate flavor. However, even without nuts, the mass is also tasty.

Prepare a cream based on a custard mixture of eggs and milk. It also contains chocolate and butter - this provides the characteristic dense consistency of the finished mass. The cream turns out to be thick and pliable, and after cooling it stabilizes and gives a stable texture - this allows it to be used not only for the layer of cakes, but also for high-quality leveling of the surface of the cakes.

The consistency of the chocolate cream with cocoa is quite thick. To do this, we add flour and butter to the composition. The mass is well suited for a layer of biscuit cake cakes - the porous dough easily absorbs some of the cream. Also, the prepared cream can be used as a chocolate paste for sandwiches or pancakes - it's just delicious! To make the dessert mass completely homogeneous without lumps, we must use a whisk in the cooking process.

Cream for lovers of chocolate desserts. Using cocoa powder for its preparation, we get a characteristic rich taste and consistency "convenient" for working with a cake. In addition, we use starch to thicken it - this is a guarantee that the cream will not turn out to be liquid. Interestingly, the cream can be cooked both on the stove and in the microwave - this can save time. It is important to thoroughly knead the mass with a whisk so that the texture of the cream is uniform.

The cream of ricotta curd cream turns out to be amazingly delicate, airy and incredibly tasty. The thick, soft texture is great for flattening the cake. Also, the cream can be used as a filling. Dessert with her is simply delicious!

Cream from milk, cocoa powder and cake butter is easy to prepare. Such a cream soaks up the cakes very well and you can regulate its thickness with the amount of milk. Chocolate cream is a variant of the regular custard.

The popularity and success in home cooking of cream from milk and cocoa powder is due to the amazing taste of this cream, the availability of products and ease of preparation. Eggs are not added to the cream, which makes it airy and tender.In this recipe, you are invited to cook such a chocolate cream in the microwave. You can add nuts and flavors to the cream.

To give the cake a respectable look, ganache cream is used. It corrects the roughness of the cakes well and gives the cake an exquisite chocolate flavor. The cream is always prepared from chocolate and butter or cream and the correct proportion and quality of the ingredients are a guarantee of its good quality.