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Chocolate honey cake with custard

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1518
Kitchen Russian
Calorie content 174.3 kcal
Portions 6 port.
Cooking time 100 minutes
Proteins * 6.8 g
Fats * 4.6 gr.
Carbohydrates* 31.2 g
* per 100 gr. product
Chocolate honey cake with custard
Content

When the soul asks for delicious pastries, it cannot be denied. But sometimes not every dessert can satisfy the demanding request of experienced sweet tooth. We dare to assume that this one can. A multi-layered airy honey cake with a rich chocolate flavor, layered with delicate custard cream, will not leave indifferent even sophisticated gourmets.

Ingredients

Cooking process

step 1 out of 16
Put granulated sugar, honey and butter in a large bowl. Mix the components thoroughly with a spatula. We put the container in a water bath and continue to stir - the sugar should dissolve, and the mixture should warm up to a warm state. Pour soda in the specified amount, mix thoroughly and remove the bowl from the bath. The mass will foam and increase in size.
step 2 out of 16
Add the eggs one at a time to the butter mass, each time stirring the mixture well with a whisk until smooth.
step 3 out of 16
Pour in cocoa powder and mix well.
step 4 out of 16
Pour flour into the chocolate mass in stages and knead a soft elastic dough.
step 5 out of 16
It is best to knead with a spatula first. And then, adding more and more flour, go to manual kneading. The consistency of the finished dough should be tight enough and somewhat resemble dumplings. We roll the mass into a ball, wrap it with cling film and put it in the refrigerator. We keep the dough in the cold for thirty minutes.
step 6 out of 16
After the specified time has elapsed, we take out the dough and divide it into eight identical parts.
step 7 out of 16
Sprinkle the surface of the table lightly with flour and roll each part of the dough into a circle. The approximate thickness of the dough layer is four millimeters. We prick the circles with a fork in several places so that the cakes do not swell when baking.
step 8 out of 16
Preheat the oven to a temperature of 190 degrees. Place the rolled circles on a baking sheet covered with oiled parchment and bake one at a time for five to six minutes. It is necessary to carefully monitor the baking process, since the dough is baked very quickly, and there is a risk of burning.
step 9 out of 16
Cool the finished baked cakes and bring them to one shape: put a plate of a suitable diameter on each of them and cut off the uneven edges that peep out in a circle.
step 10 out of 16
Save the scraps - we will make sprinkling from them.
step 11 out of 16
To prepare the custard in a large bowl, mix eggs, granulated sugar, cornstarch and vanillin. Using a whisk, we achieve a homogeneous mixture. In a separate container, heat the milk to a very hot state. Pour milk in a thin stream into the egg-sugar mixture, stirring continuously with a whisk so that no lumps form.We put the resulting mass in a water bath and, with constant stirring, bring it to a noticeable thickening. It will take approximately three to four minutes.
step 12 out of 16
We remove the bowl from the water bath, and add butter to the hot mass. Stir the cream until smooth and cool completely. So that an unwanted dried crust does not form on the surface of the cream during cooling, cover the mass with cling film in contact.
step 13 out of 16
With the prepared chilled cream we sandwich the chocolate cakes, generously greasing them one by one. The surface and edges of the cake are also well covered with cream.
step 14 out of 16
Grind the saved scraps of cakes in a blender bowl to a state of fine crumbs. Sprinkle the surface and edges of the cake with the resulting crumb. You can help yourself with your palm, lightly pressing the crumb to the cream.
step 15 out of 16
To make the cake "velvety", sprinkle it with a thin layer of cocoa powder through a fine strainer. Let the finished cake soak in the refrigerator for at least three to four hours. It takes time for the cakes to get saturated with the moisture from the cream and acquire the very delicate texture for which this luxurious dessert is so prized.
step 16 out of 16
It is recommended to cut the cake into portioned pieces with a very sharp knife so that the cut is even, and the contrasting layers of chocolate dough and light cream do not wrinkle or mix.

Bon Appetit!

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