Chocolate cream for the cake layer
0
3961
Kitchen
World
Calorie content
289.6 kcal
Portions
9 port.
Cooking time
30 minutes.
Proteins *
7.7 g
Fats *
19.4 g
Carbohydrates*
30.9 gr.
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.
Ingredients
Cooking process
To prepare the cream, use a saucepan or a saucepan with a thick bottom. We break eggs into it, add granulated sugar and salt. Shake the components with a whisk until smooth. Then add flour, mix again - no lumps should remain. Finally, pour in the milk and mix everything together into a homogeneous mass.
We put the pot on the stove and heat the contents with constant stirring. The mixture must be brought to a boil, then the temperature of the stove must be reduced to a minimum and the mass must be boiled for one to one and a half minutes. During the entire heating and cooking process, be sure to continuously stir the mass to avoid burning.
We collect the chocolate mixture with a spoon and add it to the whipped butter, mix everything together with a mixer. When the third part of the custard is introduced into the butter, we do the opposite: spread the butter-chocolate mass into the remains of the custard. Beat with a mixer until fully combined and an airy texture is obtained. It will take approximately two to three minutes to whisk.
The cream is ready. They can immediately sandwich the cake layers, as well as cover the surface and edges. Roses, rosettes and curly lines can be planted without problems - the mass will keep its shape. We recommend using the cream immediately after preparation, as it hardens when stored in the refrigerator and loses its pliable consistency.
Bon Appetit!