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➠ Chocolate cream for flattening the cake

Chocolate cream for flattening the cake

3985

Kitchen World

Calorie content 309.9 kcal

Portions 6 port.

Cooking time 30 minutes.

Proteins * 9.4 gr.

Fats * 17.1 gr.

Carbohydrates* 40.7 g

Content

Prepare a cream based on a custard mixture of eggs and milk. It also contains chocolate and butter - this provides a characteristic dense consistency of the finished mass. The cream turns out to be thick and pliable, and after cooling it stabilizes and gives a stable texture - this allows it to be used not only for the layer of cakes, but also for high-quality leveling of the surface of the cakes.

Ingredients

Cow's milk 400 gr. Granulated sugar 150 g Corn starch 35 gr. Egg 1 PC. Dark chocolate 100 g Butter 100 g

Cooking process

The first step is to prepare the custard mass. Break the egg into a saucepan or small saucepan. Add corn starch and the specified amount of granulated sugar to it. Using a whisk, manually mix the components until a completely homogeneous mass is obtained.

Pour milk into the egg-starch mixture in portions, kneading thoroughly so as not to lose uniformity. We enter the entire volume of milk.

We put the prepared mixture on the stove and heat it with constant stirring. Bring the mass to a boil and cook at a low temperature of the stove for one to one and a half minutes. Do not forget to actively stir all the time in order to prevent sticking and uneven brewing. We remove from the stove.

Let the cooked custard cool to room temperature. To prevent a dried crust from appearing on the surface during cooling, cover the mass with cling film in contact.

Break the chocolate into pieces and put it in a bowl. We melt it to a liquid state. You can do this by placing the bowl in a water bath, or using the microwave. Let the melted chocolate cool to a barely warm temperature.

Put well softened butter in a separate bowl and beat it with a mixer at high speed - you get a light airy mass. We work with a mixer for approximately two to three minutes.

To make the cream successful and not stratify, we make sure that the custard mass, melted chocolate and whipped butter have approximately the same temperature when mixing. First, add melted chocolate to the whipped butter and beat with a mixer until you achieve complete mixing and homogeneity.

Then add the cooled custard mass to the butter-chocolate mixture in small portions. After each addition, beat with a mixer. We introduce the entire volume of the custard mass and beat the finished cream for another minute. We cover the finished mass with cling film in contact and put it in the refrigerator for half an hour or an hour to stabilize.

Next, with cream, we perform a layer or alignment of the cake. It is very convenient and pleasant to work with the cream - it is pliable, flexible and keeps its shape perfectly.

Bon Appetit!