Chocolate cream for the cake. Video

A great sponge cake cream can be made with cocoa powder and butter for a subtle vanilla flavor. For a chocolate cream recipe, prepare the following set of ingredients:

– milk with a fat content of 6% (0,5 l); – cocoa powder (50 g); – icing sugar (75 g); – butter (25 g); – potato starch (75 g); – table salt at the tip knife; – vanillin (1 pinch).

Pour a portion of the milk (300 ml) into an enamel pan and add butter, icing sugar, cocoa powder and a small amount of table salt (preferably finely ground, so that the salt crystals dissolve faster). Put the dishes on low heat and, stirring constantly with a wooden spoon, bring the cream to a boil. Boil it for 2-3 minutes.

In the remaining glass of cold milk, dissolve the potato starch and mix thoroughly to avoid lumps. Carefully pour the mixture into hot sweet milk with cocoa and butter in a thin stream and keep the mixture on low heat until it thickens (this will happen about 2-3 minutes after boiling). Remember to stir the cream constantly, otherwise it will burn. Remove the finished treat from the stove, put vanillin in it and cool at room temperature. After that, cool the cream in the refrigerator compartment and brush it over the cake layers.

Vanilla chocolate cream with butter can be spread in small portions in glass bowls, cooled and served as a separate dessert

With the advent of microwaves in modern kitchens, a simple chocolate custard can be made in just 5 minutes. For this recipe you will need:

– milk with a fat content of 4 or 6% (1 glass); – an egg (1 pc.); – sifted wheat flour (1,5 tablespoons); – lump or slab dark chocolate (30 g); – powdered sugar (1,5 tablespoons).

The cake can be decorated with roses. Place the butter cream in a parchment bag for baking. Make a cone out of the biscuit, place it on a fork and gently cover this base with rounded creamy petals. Place the flower on the cake

Pound the egg with icing sugar and flour until smooth. Pour in milk and mix everything thoroughly. Place the resulting substance in a special heat-resistant container and put it in the microwave oven at maximum power. After a minute, remove the dishes, beat their contents with a broom or fork and put them back in the microwave for 1 minute.

Grate the chocolate on a coarse grater, add to the cream and let the treat stand in the oven for another minute. After that, knead the thickened chocolate mass for the last time, if necessary, pass through a sieve and use to coat the layers of the cake and decorate it.