Chocolate cream for cake with condensed milk
0
1344
Kitchen
World
Calorie content
432.9 kcal
Portions
4 port.
Cooking time
20 minutes.
Proteins *
10.5 g
Fats *
36 gr.
Carbohydrates*
20.7 g
Delicious cream with pronounced chocolate richness and creamy condensed milk aftertaste. It does not require whipping - it can be prepared with only a whisk in your arsenal. The cream can be used to cover the cake, but it will not give a leveling dense layer. But as a layer of cakes or filling for a cake, it will do with a bang. At the end of the recipe, we suggest adding chopped nuts to the finished cream. This is an optional step, but fans of this combination may like it.
Ingredients
Cooking process
We put the container with the future cream on the stove and heat the contents with constant stirring with a whisk. As it heats up, the chocolate and butter will melt and interfere with the mass. Be sure to stir the mixture along the bottom, lifting the bottom layer up - this way there is less risk of burning. The cream should be brought almost to a boil, but in no case should it boil. As soon as characteristic bubbles appear at the edges, we immediately remove the container from the stove. After that, stir the mass intensively with a whisk for another minute. We cool the resulting cream.
Bon Appetit!