Chocolate cream for cocoa sponge cake
0
3827
Kitchen
World
Calorie content
261.7 kcal
Portions
4 port.
Cooking time
15 minutes.
Proteins *
11 gr.
Fats *
6.2 gr.
Carbohydrates*
46.8 g
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.
Ingredients
Cooking process
It is advisable to warm milk separately before mixing with dry components to a warm state. In this case, it will more easily accept the dry mixture and mix faster with it - and this is less likely to form lumps. By the way, milk can be used with any fat content, but the higher the percentage of milk fat, the richer and tastier the cream will be. Alternatively, you can add cream and milk instead of milk. So, pour milk into the dry mixture, not forgetting to stir with a whisk - we achieve a liquid mass.
We put the saucepan on the stove and heat the contents to a boil. We work continuously with a whisk so that all the lumps break and the sugar crystals are completely dissolved. The mass can burn, so we try to raise the bottom layer at the bottom upward while stirring. After boiling, the temperature of the stove is kept to a minimum and we cook the cream for three to four minutes, after which we add butter to it. Stir until it dissolves and the cream is completely homogeneous. We remove from the stove.
The finished cream is already thick and dense when hot. After cooling, it will keep its shape even better. It is better to sandwich the cake layers with a cream that is barely warm or at room temperature - this way the mass will absorb a little into the cake, and most of it will form a visible layer.
Bon Appetit!