Chocolate cream for cocoa powder cake
0
1993
Kitchen
World
Calorie content
308.5 kcal
Portions
4 port.
Cooking time
15 minutes.
Proteins *
6.5 gr.
Fats *
4.2 gr.
Carbohydrates*
64.6 g
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.
Ingredients
Cooking process
Pour cold milk into the dry ingredients. It is important to note that for the preparation of such a cream, it is better to use fat milk or even cream. This gives a richness and light creamy background to the finished cream. With skim or low-fat milk, the mass turns out to be somewhat fresh, albeit chocolate-rich. Mix the added milk well with the dry mixture. A small amount of foam forms on the surface. It is important to break up large lumps.
We put the bowl with the resulting mixture in the microwave and heat at intervals of one minute. After each heating, we take out the bowl and actively and thoroughly knead the mass with a whisk. After each microwave interval, the cream will become thicker and denser. It will take approximately three to five minutes to cook. You can also cook the cream on the stove. We heat it with constant stirring at medium-low temperature, without bringing it to an active boil. As soon as the mass thickens noticeably, we stop cooking.
Let the finished cream cool completely before use. To prevent a dried crust from forming on its surface during cooling, cover the mass with cling film in contact. Such a cream is not suitable for leveling the surface of the cake - there is not enough density. But for sandwiching cakes and filling cakes, it suits perfectly.
Bon Appetit!