Chocolate cream cake without butter
0
2570
Kitchen
World
Calorie content
397.3 kcal
Portions
7 port.
Cooking time
20 minutes.
Proteins *
10.6 gr.
Fats *
28.7 g
Carbohydrates*
57.1 gr.
There are a lot of recipes for chocolate cream. The property of chocolate to freeze and provide thickness and density allows you to create an infinite number of desserts from it. Of course, it is important to observe certain points when working with chocolate so that the final result does not disappoint. The recipe explains and shows you step by step how to make an all-purpose chocolate cream without butter. The mass is airy, melting in the mouth and very convenient to work with. Its stable consistency makes it easy to carry out not only the interlayer, but also the surface decoration of the cake.
Ingredients
Cooking process
Heat the cream to a very hot state, but not to a boil. Break the chocolate into small pieces or chop it with a knife. Pour it into the cream and stir with a spoon or whisk until all the chocolate pieces are melted and dissolved. You should get a completely homogeneous mass. We cover it with a piece of cling film in contact so that a dried crust does not form on the surface. We send the dishes with the chocolate mass to the refrigerator for several hours. Convenient to leave overnight.
The cream is ready. The photo shows how well it holds its shape on the rim. The mass obediently behaves when performing the alignment of the cake - it does not flow and remains in the form that was asked to it. You can also stuff cakes with it and decorate cupcakes with traditional hats or roses. When cooled in the refrigerator, the cream thickens a little more.
Bon Appetit!