Chocolate cream cake sundae

Break the egg into a heat-resistant bowl and add granulated sugar and vanillin to it. Mix the components with a whisk until completely homogeneous.

Next, add sour cream and mix thoroughly so that there are no unmixed areas. Pour cornstarch and wheat flour on top of the resulting mass and intensively mix everything together with a whisk, trying to break the lumps and achieve uniformity. We put a bowl with the mass in a water bath. We heat the contents to a hot state. As it heats up, the mass will first liquefy, and then begin to thicken. We interfere especially actively at the stage of thickening, so that the brewing process takes place evenly.

Finely chop the bitter chocolate with a knife or rub it on a coarse grater.

Pour the chocolate chips into the hot cream, stir well and achieve its complete dissolution. We check the readiness of the cream: on the back of the spoon in the cream we run our finger - there should be a steady trace.

We remove the bowl from the water bath, cover the cream with cling film in contact so that a dried crust does not form on the surface. Let the mass cool and put it in the refrigerator for six hours or overnight.

After the specified time has elapsed, place the softened butter in a bowl and beat it with a mixer at high speed until a fluffy light mass is obtained. The volume should increase by one and a half times. We take out the chocolate mass from the refrigerator, remove the film and add it in portions to the whipped butter, without stopping the mixer. After all the chocolate mass has been added to the butter, beat for another minute or two. The cream is ready. You can work with the cream immediately, using it, for example, for coating or filling cakes. After cooling the finished dessert in the refrigerator, the cream becomes even slightly denser.