Milk and cocoa chocolate cream for cake

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!

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.

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, but 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.

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 part 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 for thickening - 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.

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.