Creamy chocolate cream for sponge cake
0
2549
Kitchen
World
Calorie content
359.1 kcal
Portions
2 port.
Cooking time
20 minutes.
Proteins *
2.8 gr.
Fats *
50.3 g
Carbohydrates*
9.7 g
Another option is chocolate cream with cream. We prepare the mass according to the principle of ganache and at the end beat it until light and airy. The chocolate used is worth mentioning separately. First, it must be of high quality and not include cocoa butter substitutes. Secondly, it is better to use a product with a cocoa content of about 60%. If the percentage is higher, the cream will be denser, and vice versa. In any case, the obtained density can be adjusted by the amount of cream, adding more or less of it, if necessary.
Ingredients
Cooking process
Break the chocolate into small pieces and place in a heat-resistant bowl or saucepan. Alternatively, the tiles can be chopped with a knife or coarsely grated. Next, melt the chocolate to a liquid state. You can do this on the stove in a water bath or in the microwave. In any case, stir the chocolate frequently during melting so that it melts evenly.
Cover the resulting mass with cling film and put it in the refrigerator for at least three hours. It is convenient to prepare the cream and leave it to cool overnight, and continue the process in the morning. After cooling, the mass takes on a dense consistency, becomes stable and holds its shape well.
With a mixer at medium speed, begin to beat the cooled cream until light and light. We work for two to three minutes, it is important not to overdo it so as not to break the texture. After beating with cream, you can immediately sandwich the cakes and smooth the surface and edges of the cake. You can also transfer the mass to a pastry bag with a nozzle and plant various decorations.
Bon Appetit!