Chocolate cake cream is considered one of the most commonly used types for interlayering, coating and decorating desserts. We suggest considering several selected and proven recipes for making a fluffy mass.
As a decoration, chocolate cream for a cocoa powder cake will look gorgeous.
- 500 grams of milk;
- drain. oil 30 gr;
- 2 table. l. cocoa powder;
- starch - 3 tablespoons. l. (you can use flour);
- granulated sugar - 3 tablespoons. l .;
- vanilla - a bag;
- some salt.
Heat 300 ml of milk in a saucepan. Add butter, sugar, cocoa, salt to boiling milk. We continue to boil, stirring constantly, for a few more minutes, until a homogeneous mass is formed. Mix the remaining milk with starch, pour into hot milk with cocoa. Bring it to a boil again, remembering to stir constantly until the mass thickens. We boil for a few minutes. Remove from heat, add vanillin. The mixture should be stored in the refrigerator until use.
Chocolate cream for a sponge cake works well.
Instead of cocoa, a cream can be made with dark chocolate bars:
- icing sugar - 420 gr;
- 2 ½ bars of black (72%) chocolate;
- 330 g of oil drain.;
- eggs - 2 pcs.;
- a pinch of salt;
- vanilla - sachet.
Pre-melt the chocolate. Beat the plums. butter with vanilla, salt. Gradually add the powder, eggs, and continue beating. After obtaining a homogeneous mass, pour in the cooled melted chocolate. Beat everything well again.
On a note. If eggs are present in the cream recipe, then they should be used only chilled - this way they beat better.
It is not difficult to make cream cheese for the cake.
For cooking, you need the following products:
- curd cream cheese - 300 gr;
- 100 grams of fatty plums. butter, dark chocolate, icing sugar.
It is better to get the oil in advance so that it softens. The chocolate should be melted in a water bath. After it cools down, combine with softened butter in a bowl of a blender or mixer, add powder, beat well until all the lumps are gone. Pour cheese into the resulting lush mass. Continue stirring at medium speed. As soon as the mass becomes homogeneous, the process is completed. If you miss a moment, then delamination will begin, grains will appear. The mixture must be cooled before use - half an hour in the refrigerator is enough.
With the addition of cream
The cream with the addition of cream turns out to be very delicate. Chocolate butter cream is a real delicacy that is perfect for decorating a cake.
For cooking you need products:
- chocolate (preferably confectionery) - 150 gr;
- heavy cream - 0.4 l;
- 15 grams of gelatin;
- can of condensed milk.
We prepare gelatin - fill it with cold water (proportion - 1: 5). After the component swells, it needs to be slightly warmed up in a water bath. At low speed, whip the cream with a blender or mixer, gradually pour in condensed milk. As soon as the mass begins to thicken, pour the cooled chocolate into it. Then add lukewarm gelatin in a thin stream. At the same time, we continue to knead the mixture at medium speed. As soon as the mass begins to thicken, turn off the blender. Cream with cream cannot be stored for a long time, it must be used immediately, otherwise it will harden.
Charlotte cream with chocolate
This cream is prepared on the basis of egg yolks and is used to decorate desserts.
We prepare the necessary products:
- ½ glass of milk;
- cognac - 2 table. l .;
- yolks - 3 pcs.;
- dark chocolate bar;
- sugar - 1 glass;
- 150 g of oil drain.
Beat the yolks with sugar until frothy. Mix with milk, cook in a water bath until the mass thickens. For 5 minutes, beat the softened butter with a blender, pour in the cognac and gradually introduce the mass of milk with yolks. Add melted chocolate. We mix everything well, we proceed to decorate desserts.
Sour cream-chocolate layer
Such a cream not only serves as a decoration, but can be used as a layer between cake layers. The cake with sour cream and chocolate is very well soaked, it turns out tender.
Required products:
- powdered sugar - 1-2 tablespoons. l .;
- 0.2 liters of fat sour cream;
- cocoa powder - 1-2 tablespoons. l.
Mix dry ingredients - cocoa and powder. Add sour cream on a spoon, grind well. The process is long and laborious. But it can be alleviated by diluting the cocoa powder with a small amount (50 ml) with a little warmed milk, and then adding sour cream. This mixture impregnates the cake layers well. And if you add starch or gelatin, then it is quite possible to use it as an independent dessert.
Ganache for decorating desserts
Ganache cream is distinguished by its thickness and the ability to quickly solidify. Volumetric decorations are well obtained from it with the help of a pastry syringe or a sleeve.
Products you need:
- 180 grams of butter;
- cocoa powder - 1 table. l .;
- chocolate - 240 gr;
- can of condensed milk.
Beat the soft butter with a blender for 5 minutes. Introduce condensed milk on a spoon. Then add the cocoa. Also gradually pour in melted chocolate at room temperature. Beat everything well. If the mixture turns out to be liquid, then after 10 minutes it will surely solidify.
Option with the addition of oil
Oil creams are very popular. A cake with butter cream not only impregnates the cakes, but also hardens well; for this, the finished cake is placed in the refrigerator for a while.
Let's make it with chocolate:
- icing sugar - 200 gr;
- 150 g of oil drain.;
- vanilla;
- chocolate bar.
Beat the softened plum. butter with vanilla and icing sugar. In this case, the powder must be added in parts. Add melted chilled chocolate, beat until smooth. The mixture can be used immediately, or kept for a little in the refrigerator to thicken.
On a note. The cream can be made not only from black, but also from milk and even white chocolate. But you need to take into account the color change.
Custard Chocolate Cream
The custard cake is soaked well, it turns out very tasty. It will take a little longer to prepare it, but if possible, we recommend trying it. If a little cream remains after the cake layer, you can replace the dessert for tea by serving the leftovers in the bowls.
So what is required?
- corn starch - 1.5 tbsp. spoons;
- 2 yolks;
- ¼ l milk;
- 20 g butter
- chocolate bar.
Beat the yolks with starch and sugar. Milk should be brought to a boil, which is then poured into the yolks in a trickle, not forgetting to stir. Bring the resulting mass to a boil in a water bath, continuing to stir regularly. Combine the yolk mass with melted chocolate. Mix well again. Add the softened butter to the mixture, bring to homogeneity. We put the resulting mass in a bath with cold water for thickening, while it must continue to be stirred so that thickening and cooling occurs evenly.
Important! The disadvantage of this type of cream is the short shelf life. Therefore, the finished product must be kept cold!
To prepare a delicious chocolate dessert that would melt in your mouth and be remembered for its delicious appearance, the hostess needs to follow a number of rules.
First, stock up on essential foods; secondly, to properly hammer the dough and chocolate cream; third, turn on the imagination and decorate the chocolate cake.
One of the main steps that can turn your cocoa chocolate cake into a culinary masterpiece is to make the cream. Several types of interlayer are suitable for biscuit cakes with cocoa, and we will talk about them today.
Requirements for cream for sponge cake with cocoa
For any cream, you need certain products, and most importantly, they must be of high quality.
Whichever ingredient you purchase, be sure to keep it fresh, or the end result may ruin the flavor of the entire dessert.
The good news is that even a novice housewife, who had no idea about such things before, can handle the preparation of the cream.
General Provisions:
- The chocolate cream should be thick, too thin will make the chocolate cake with cocoa wet. The opposite should not be allowed, otherwise the chocolate cream will poorly saturate the chocolate cake.
- A mixer will help to add lightness and airiness to the cream. In its absence, you can get by with a hand whisk, but then it will take more time and effort to complete the task.
- The flavor and aroma of the cream depend on the additional ingredients you add. Very often, coconut or chocolate chips, vanilla sugar, chopped nuts are added to chocolate cream on a chocolate cake.
Classic Recipe: Custard Custard with Cocoa
You can add tenderness and a special taste to the dessert with cocoa using a custard in milk. But not only custard is used to impregnate the biscuit.
Eclairs, rolls, and other sweet pastries are rarely complete without filling or a layer of cream.
For one liter of milk you will need:
a bag of vanilla sugar; 0.3 kg of white sugar; 4 eggs; a tablespoon of butter and 6 tbsp. tablespoons of wheat flour.
We start cooking by pouring milk into a saucepan with a thick bottom and placing it on the stove.
Then:
- Heat milk and mix with granulated sugar. Bring the liquid to a boil and dissolve all sugar crystals.
- In a separate bowl, beat eggs with flour and vanilla sugar.
- With constant stirring, add a few tablespoons of hot milk to the resulting mass and beat thoroughly with a whisk. You should have a smooth mixture that needs to be poured into a saucepan.
- Heat the cream over low heat until thickened.
- Add butter, mix thoroughly and pour into a bowl.
- To prevent a dense crust from forming on the surface, cover the thick cream with cling film. It should be pressed tightly against the cream so that condensation does not form during the cooling process.
Get the Recipe: Delicious Curd Cream
Butter thick cream based on fermented milk cheese retains its shape well, has a delicate and airy consistency.
It goes well with ingredients such as nuts, chocolate, dried fruits, berries.
Before preparing the layer, the cottage cheese must be subjected to preliminary preparation, that is, wipe it through a sieve or interrupt with a blender.
After such treatment, any grains will disappear without a trace, and the product itself will acquire a soft texture.
Take:
oil - one pack; 400 g of cottage cheese; 1 cup powdered or fine sugar any flavoring.
Progress:
- Rub the cottage cheese through a sieve.
- Soften the butter and beat together with powdered sugar with a mixer until smooth and fluffy. Add a drip or powder fragrance.
- In parts, add the grated cottage cheese to the oil mixture. Beat the thick mass constantly with a mixer so that its structure becomes tender and airy.
Get the Recipe: Cream of Cream and Prunes for Sponge Cake
For a chocolate cake with cocoa, cream of cream is the best choice. Their fat content should be maximum, since this is of great importance for the whipping process.
You will need the following products:
150 ml of sweet syrup with the addition of grape or apple juice; 3 large spoons of white sugar; half a liter of cream, 33% fat.
Prepare prunes in advance, it is better to do this process in the evening. Namely: rinse dried fruits under running water and pour over with boiling water. Then free it from the bones and cut into small cubes.
- Place the chopped prunes in a bowl, pour over the syrup. If you don't want to add fruit juice, add a few drops of almond essence. It will give the cream a special scent.
- Place the dishes with prunes in syrup on the refrigerator shelf. The soaking process will take overnight.
- In the morning, grind the softened prune pieces in a meat grinder or interrupt with a blender. It is not necessary to make a homogeneous puree out of them, it is better that the mass resembles a thick jam, in which small pieces come across.
- It's time to whip the cream. To do this, pour them into a bulky dish and turn them into an air mass using a mixer. While whipping cream, add granulated sugar in parts.
When you interlayer the cocoa sponge cakes, make the first layer with ground prunes and the second with whipped cream.
Alternate layers, then decorate the surface of the sponge cake with cocoa frosting.
It can be sugar, chocolate, or gelatinous. Next, we'll figure out how to make a cream frosting at home.
Get the Recipe: Chocolate Sponge Cake Frosting
A very simple way to decorate with chocolate for desserts is not expensive in terms of time and necessary products.
Take 150 g each of dark chocolate and heavy cream and start cooking.
For this:
- Bring the cream to a boil in a heavy-bottomed dish. It is not necessary to boil, it is enough for small bubbles to form on the surface.
- Without delay, remove the dishes from the heat and place them on the table.
- While the cream is still hot, add the pieces of chocolate to it and stir with a spatula until it is completely dissolved.
- Wait for the chocolate cake frosting to cool and thicken (as in the photo), after which it can be used as intended.
Protein cream recipe on gelatin
In structure, this cake cream is similar to a soufflé, the same airy and delicate. It holds its shape well and is suitable for interlayers of biscuit and other soft cocoa cakes.
You need to take:
20 g gelatin powder; 150 ml of water; 2 cups sugar; 50 g of condensed milk; 10 raw egg whites; teaspoon of vanilla extract.
Prepare the eggs by washing them with a brush and wiping them with a paper towel. Since we will be using raw egg whites, we need to play it safe and minimize the risk of salmonellosis.
- Separate the whites from the yolks, place them in a glass or enamel bowl, and refrigerate. Chilled egg whites are known to whisk faster and better, so be sure to do the right thing.
- In a small container, pour the gelatin with cool water and let it swell for a few minutes.
- Heat the swollen gelatin in a water bath or very low heat. It is not necessary to boil the mixture, otherwise it will lose its properties.
- Strain the gelatin solution and mix with the condensed milk. Set aside the mixture for now and stir occasionally with a spatula. Make sure that no lumps form; for this, keep the dishes in warm water or place them on a heating radiator.
- In the meantime, the proteins have already cooled down, and it's time to beat them into a fluffy foam. To speed up the process, add a few salt crystals and use an electric mixer. Pour in granulated sugar little by little, and very soon you will be able to prepare a dense protein foam that keeps its shape well.
- Pour a warm gelatin solution into the whites in a thin stream, constantly whisking the interlayer for the chocolate cake on medium speed.
Simple Recipe: Butter Cream
To make the biscuit chocolate cake with cocoa more tender and tastier, I suggest making a butter cream from sugar syrup.
To find out if the syrup has reached the right condition, do a soft ball test or use a cooking thermometer.
Ingredients:
three yolks; 150 g white sugar; butter - 250 g; a bag of vanilla sugar; 6 large spoons of water.
Progress:
- You need to make syrup from water and sugar. You can determine its readiness using a thermometer (it should be 120 degrees) or by performing a "soft ball" test. A drop of syrup should roll into a transparent ball of soft consistency (see photo).
- Mash the yolks with vanilla sugar and whisk with warm syrup. Stir the mixture vigorously to avoid flocculation.
- Add the remaining ingredient to the buttercream part by part. The mass should be soft and elastic.
Chocolate cream with cocoa for sponge cake
The aroma of chocolate and a peculiar shade will add cocoa powder to the cream. You can add a little vanilla extract or vanilla sugar to give the chocolate cream a richer flavor.
You will need the following products: 0.4 kg each of butter and condensed milk; 2/3 cocoa powder.
Cooking step by step:
- Bring the butter to a soft state, cut into small pieces and leave on the table for 40-45 minutes.
- Beat the butter with a mixer for about five minutes until you get a creamy paste.
- Add condensed milk in portions, whisking the mass with the aroma of chocolate with a mixer all the time.
- Gently mix the cocoa powder into the buttercream until smooth.
To bring the mass with cocoa to readiness, work with a mixer for a couple of minutes.
My video recipe
One of the most beloved desserts of all sweets in the world is, of course, cream, namely chocolate. And it is impossible to count the variations of its preparation - there are an uncountable number of them. This chocolate-based treat is perfect for coating cakes, filling cakes, or as a stand-alone treat.
Depending on the method of preparation, creams can be liquid, thick, dense or airy, but whatever they are, if the composition contains chocolate, then this mass will be very tasty.
Chocolate cream is a rather versatile product, and it is famous for this quality because cocoa or melted real chocolate can be added to almost any ordinary white cream and the usual cream turns into chocolate.
Classic recipe
This is the oldest and very simplest way to prepare this delicacy.
Melt the chocolate in any convenient way, cool to about 45 ° C. While the chocolate is cooling, beat separately the butter with vanilla sugar (or you can replace it with vanilla) and salt. Continuing to beat the butter, add eggs and powder one at a time in 2-3 steps.
When this mass is well beaten, put the melted chocolate in there and beat more, for better mixing of the ingredients.
The simplicity of preparation of the cream makes it extremely popular, therefore it can be called classic by the right of its long existence. The cream can be cooled slightly or used immediately.
Chocolate cream for sponge cake coating
- 200 g of condensed milk;
- 270 g butter (always soft);
- 35 g cocoa;
- 2 yolks;
- 20 ml. water (ordinary, boiled).
Beat the yolks and water a little with a whisk, pour condensed milk into this mixture and boil over low heat, constantly stirring the mass. When the mass becomes thick, pour in the melted butter, add cocoa and mix everything thoroughly. Everything is ready, you need to cool a little for use.
For coating biscuit cakes, the following recipe is also perfect:
- 370 ml. milk, preferably fatter;
- 35 g cocoa;
- 70 g of powdered sugar;
- 70 g starch;
- 25 g butter;
- 1 g vanillin;
- 1 g salt.
Boil half the milk, butter, cocoa, powder and salt over low heat. This mass will boil and can be kept on fire for 3 minutes, stirring with a wooden spoon.
In the other half of the milk (200 ml), stir the starch thoroughly (you can use a kitchen shaker). Then pour the milk-starch mixture into the milk mixture, but not all at once, but gradually - in a thin stream, and after boiling, boil for another 3 minutes, not forgetting to stir constantly, otherwise the cream will burn.
When the mixture thickens, remove from the stove, mix with vanilla (if all lumps have formed, you can pass through a colander). Cool the cream to 45 ° C and then store in the refrigerator. After cooling, you can grease biscuit cakes with it.
Cooking chocolate molasses from cocoa
Chocolate desserts made from cocoa powder can be used to coat cakes or as stand-alone desserts. The cream, made from cocoa powder, turns out to be thick, sweet and rich.
It is almost impossible to tell by taste whether it contains real expensive dark chocolate or inexpensive cocoa powder. And here are some of the best recipes:
Option 1
- 1200 ml. milk;
- 200 g of sugar;
- 200 g of butter;
- 2 tbsp. l. with a slide of cocoa powder;
- 2 tbsp. l. with a heap of flour.
Melt butter with sugar, cocoa and flour over low heat, and mix well with a whisk so that there are no lumps. Pour milk in small portions and, stirring with a wooden spoon, boil for about 10 minutes. When the cream thickens, remove from the stove and cool.
Option 2
- 180 g butter;
- 2 eggs;
- 1 g vanillin;
- 1 tbsp. l. cocoa;
- 1 g of cognac.
First you need to boil the syrup. For the syrup we need:
- 200 g sugar (1 glass);
- 50 ml of water.
Pour water into a saucepan, add sugar and boil slightly over low heat, removing the foam and stirring. Beat eggs until they have tripled in volume. Continuing to beat the eggs, pour in the syrup in small portions and beat for a few more minutes.
Then cool the mixture of eggs and syrup a little, add butter, cocoa powder, vanillin and brandy and beat until smooth. The cream is ready, it turned out to be very delicate and original in taste (due to the addition of cognac).
Spectacular coffee and chocolate cream
The combination of ingredients such as black coffee and chocolate is very sophisticated and you can immediately imagine that a cream with such a composition will be very tasty. Cooking method:
- 120 g sugar;
- 1 bar of chocolate;
- 2 egg yolks;
- 70 g butter;
- 2 tbsp. l. strong coffee.
It's best to use brewed natural coffee in this recipe, but if you don't have one, you can use regular freeze-dried coffee as well. Beat the yolks and sugar with a mixer. Pour in coffee and in a water bath, stirring all the time, boil until thickened.
Pour in finely chopped or grated chocolate and after melting, pour in the butter. Then beat for a couple of minutes and the cream is ready.
Other recipes
There are a lot of recipes for such a delicacy, in addition, experienced chefs like to change or come up with their own variations of ingredients. However, there are recipes, the composition of which is classic and has not changed for many years.
Here one cannot but tell about a very popular dessert called "ganache", or creamy chocolate dessert. It is good (and versatile) in that, with the same ingredients, by varying the amount, you can make it lighter or denser, while the taste remains the same.
To prepare ganache you will need:
- 120 ml heavy cream (at least 33%);
- 100 g of chocolate, always black;
- 25 g butter;
- 2 tbsp. l. without a slide of powdered sugar.
Bring the cream and icing sugar over low heat to about 90 ° C (you cannot let this mass boil). Remove from the stove, add finely chopped chocolate there and leave for 2 minutes to melt the chocolate itself, add butter to this mass, mix well and the ganache is ready.
It can be used both cold and hot. When the cream has cooled, it will become matte.
For Charlotte cream you will need:
- 4 yolks;
- 170 g of dark chocolate;
- 220 ml. milk;
- 200 g of butter;
- 220 g of sugar;
- 20 ml. cognac.
Separately beat the butter with a mixer for 4-5 minutes, then pour in the cognac and, continuing to beat this mass, pour in a mixture of yolks and milk in small portions. Then add the previously melted chocolate there, beat a little more. Everything is ready, the wonderful Charlotte cream with chocolate can be used to coat the cake.
In order to brew chocolate cream you will need:
- 470 l. milk;
- 90 g of chocolate;
- 25 g flour;
- 100 g of sugar;
- 220 g butter;
- 15 g of cocoa powder;
- 1 egg;
- 15 g freeze-dried coffee.
Beat the eggs with a whisk (no mixer is used here), add cocoa powder, flour, coffee to them and knead thoroughly. Add a little milk (50 grams), mix. Pour the remaining milk into a saucepan and boil over low heat, pour in the mixture of eggs, flour and coffee.
Then add sugar to this mass and boil over low heat for about 20 minutes more until thickened. Add finely chopped or grated chocolate to this mass and mix when it dissolves. The cream is ready.
and step-by-step recommendations. Here you can use both sour cream and chocolate cream - the taste of the cake is only better.
Prepare the extraordinarily delicious "Black Prince" with sour cream dough - only chocolate cream is used here.
The most delicious and interesting quick baking recipes. If you want to make your pastries tastier, make a chocolate cream.
With boiled condensed milk
You can make a cream with whipped cream and chocolate. Such a mass will be very delicate and airy. It is very simple to prepare it: whip heavy cream, add a couple of tablespoons of boiled condensed milk, then pour in melted chocolate separately and beat again.
The cream turns out to be milky beige, and due to the ingredients in the composition, it acquires an original taste.
There is a very unusual and simple recipe for chocolate cream, for it you only need a bar of chocolate, but of exceptionally high quality, and a little water. The preparation itself is also very simple: melt a chocolate bar with water and put a bowl with this mixture in a bowl with ice.
Beat the chocolate mass intensively, but only by hand. If done correctly, the mixture will thicken and taste like whipped chocolate cream.
- For the preparation of creams, it is best to use chilled eggs, yolks and whites;
- It is advisable to prepare all the ingredients in advance;
- If the recipe contains butter, then it is better to use it, and not replace it with margarine;
- It is better to beat the butter on ice or in cold water - this way it retains its stable shape better;
- If the cream is to be fluffy, then whisk it dry. Even a drop of water must not be allowed to enter the container with the cream, otherwise it will settle;
- If the recipe specifies dark or dark chocolate, you can replace it with milk, the taste will be softer and sweeter, and the color is lighter;
- Cocoa powder must be boiled, while real chocolate only needs to be melted;
- Sometimes you can add boiled condensed milk to recipes - the cream will become unusually tasty;
- Chocolate for the cream must be chosen real, without impurities, otherwise the dessert can be ruined.
Try and experiment! Good luck!
Chocolate cream Is a great addition to any dessert and pastry. It can be served with pancakes, pancakes, biscuits, etc. The composition can include nuts, vanilla, pieces of fruit, condensed milk, cottage cheese, etc. If you're ready to cook, consider the recipes.
Cocoa chocolate cream
Required products:Pack of butter
- 1 tsp each liquor and vodka
- condensed milk - 1 jar
- cocoa - 1 tbsp. l.
Cooking subtleties:
It is advisable to dilute cocoa powder with hot milk or boiling water. In this case, the mass will turn out to be beautiful and homogeneous. Put butter in a bowl, leave it for a while to melt slightly. As soon as it softens slightly, beat it until fluffy, add condensed milk. Add condensed milk in small portions, 1 tablespoon each. If the mass is whipped enough, then it will easily move away from the walls of the dishes. Pour in cocoa, pour in boiling water or hot milk. You will end up with a liquid chocolate mass, which must be poured into the total contents. At the end, pour in 1 tsp. cognac.
Classic chocolate cream
You will need:Vanilla sugar - 1 tsp
- a pinch of kitchen salt
- dark chocolate - 3 bars
- butter - 0.4 kg
- a couple of eggs
- powdered sugar - 2 tbsp.
How to cook:
Remove oil from refrigerator, leave to soften. In the microwave or in a water bath, dissolve the chocolate, let stand for a while. Combine softened butter with powdered sugar, add in small portions. Beat in an egg, beat for a few seconds. Enter the second egg. Pour the melted chocolate, interrupt the total mass for about three minutes.
Popular chocolate cream
Ingredients:Egg yolk
- a pack of butter
- chocolate bar
- black coffee - 2 tablespoons
- granulated sugar - 0.6 cups
How to cook:
Make coffee. It needs to be boiled, and not poured with boiling water. Separate the whites from the yolks. You won't need proteins for cooking, but you can use them to make a biscuit. Pour the yolks into a separate saucepan, combine with granulated sugar, beat until white. Add black strong coffee, place the container in a water bath. While stirring continuously, heat the mixture until it becomes thick. Add chopped chocolate, stir. Remove the custard mass, cool slightly, add butter, beat until smooth.
Custard Chocolate Cream
Ingredients:Dark chocolate bar
- a tablespoon of butter
- starch - 1.6 tablespoons
- egg yolk - 2 pieces
- granulated sugar - 2.1 tablespoons
- a glass of milk
How to cook:
Dessert can be prepared using a regular whisk, it is not necessary to use a mixer. Pre-break a bar of chocolate into pieces, dissolve in a water bath or microwave. Pour the yolks into a saucepan, add starch and granulated sugar, beat until a light homogeneous mass is obtained. Boil the milk in a separate bowl, mix with the yolk mass. Milk must be poured in a thin stream, while constantly beating the mass with a whisk.
Grind the resulting mass through a sieve, put on a quiet fire. Whisking does not need to be stopped, gradually brewing the mixture. Let the mixture simmer to thicken. Add butter last, beat the sweet mass again. After cooling, place the container in a saucepan of cool water and continue whisking. This will make the cream soft and homogeneous - without films and lumps.
Bake and eat on the site.
Chocolate cream - recipe with photo
You will need:Vanilla sugar bag
- 1 liter of milk
- icing sugar - 1.5 kg
- flour - 3 tablespoons
- butter - 1.6 kg
- egg yolk - 10 pcs.
- powdered sugar - 1.6 cups
- dark chocolate bar
Cooking subtleties:
Break a bar of chocolate into small slices, place in a saucepan with milk, simmer until smooth. Whisk the icing sugar with the yolks, stir in the flour and, while whisking, add the milk. Place in a water bath, brew with stirring. The mass should thicken. Remove the container from the saucepan, and lastly add the vanilla sugar and butter.
Chocolate cream for cake
You will need:
Vanilla sugar - small spoon
- 1 g of kitchen salt
- dark chocolate - 0.25 kg
- soft butter - 320 g
- icing sugar - 0.43 kg
- large egg egg
How to cook:
Melt the chocolate in any way, chill it to 45 degrees. While the chocolate mass is cooling, beat separately the butter with vanilla sugar, add salt. Add the icing sugar and eggs one at a time. Once the mixture is well beaten, mix it with the melted chocolate and beat thoroughly again.
Chocolate cream photo:
Sponge cake recipe
You will need:
Pair of yolks
- 20 ml of water
- cocoa - 35 g
- butter - 0.27 kg
- condensed milk - 0.2 liters
Cooking subtleties:
Beat the water and yolks with a whisk, pour in the condensed milk, boil over low heat. Remember to stir constantly. After the mixture is thick, add the melted butter. Add cocoa, stir thoroughly. Refrigerate slightly before use.
And another recipe:
Required products:
Butter - 25 g
- powdered sugar, starch - 70 g each
- fat milk - 370 ml
- cocoa powder - 35 g
- 1 g each vanillin and salt
How to cook:
Salt the powder, cocoa and half of the milk, boil over low heat. Once the mixture boils, keep the mixture on fire for three minutes. Stir the contents with a wooden spoon. Stir the other half of the milk thoroughly with the starch. Mix the milk mixture with the milk-starch mixture. But don't do it right away, mix the mixture gradually. After thickening, remove the container from the stove, cook for 3 minutes after the start of boiling. Add vanillin. Cool the finished dessert to 45 degrees. Lubricate the biscuit cakes after pre-cooling the cream.
Chocolate molasses
Recipe number 1
Required components:
Sugar - 0.2 kg
- flour, cocoa - 2.1 tbsp. spoons
- butter - 0.2 kg
- milk - 1.2 liters
How to do:
Combine butter with sugar and melt over low heat. Whisk thoroughly during cooking to break up any lumps. Add milk in small portions, stir with a wooden spoon, cook for ten minutes. After thickening, remove from the stove, let cool.
Recipe number 2
You will need:
Large spoonful of cognac
- butter - 0.18 kg
- a couple of eggs
- a tablespoon of cocoa
- filtered water - 50 ml
- a glass of sugar
How to cook:
Pour some water into a container, combine with white sugar, boil over the lowest heat. Be sure to remove the foam, stir the contents. Beat the testicles until the volume has tripled. Beat the eggs and add the syrup in small portions. Continue beating for a few more minutes. Chill the egg mixture slightly, add butter, vanillin, cocoa with cognac, beat until smooth.
Charlotte
You will need:
Butter - 0.2 kg
- bitter chocolate - 170 g
- egg yolk - 4 pieces
- fat milk - 210 g
- cognac - 20 ml
- sugar - 210 g
How to cook:
Beat sugar and yolks with a high-speed mixer, add milk, stir well. Cook the mixture until it thickens, let it cool to 45 degrees. It is necessary to bring the contents to the required density using a water bath. Separately beat the butter, stir with a mixer for exactly 5 minutes. Pour in the cognac, beat the mass again, pour in the mixture of milk and yolk in small portions. Pour melted chocolate here, whisk again.
Popular French Chocolate Cream
You will need:
Water - 0.1 liters
- sugar - 0.15 kg
- butter - 360 g
- egg yolk - 6 pieces
- vanillin
How to cook:
Combine a pinch of salt with the yolks. Set aside. Pick up a stewpan with a tight bottom, pour clean water into it, place over medium heat. Add sugar, stir until dissolved. After boiling, bubbles will begin to appear, carefully remove them with a spatula. Turn the heat up, dip the silicone spatula in low temperature water, and only then begin to remove the bubbles.
Prepare a bowl of cold water and immediately place a container of cream in it to be removed from the stove. Pour the syrup in a thin stream into the egg mixture, beat on low speed until it reaches room temperature, set aside. The mixture will immediately be liquid, but over time it will thicken.
Now you can start to butter. Whisk the softened butter in a small bowl until it turns into a nice creamy white color. Add vanilla. Add almond essence or crushed nuts for flavor. Add a tablespoon of butter to a bowl of syrup and yolks. At first, the mass will look as if it is delaminating. Beat the mixture gradually until it thickens gradually. Popular Chocolate Cream for French Cakes ready!
Strong coffee and chocolate recipe
You will need:
Granulated sugar - 120 g
- egg yolk - 2 pieces
- chocolate bar
- strong coffee - a couple of tablespoons
- butter - 75 g
How to cook:
For preparation, use only natural freshly brewed coffee. Whisk the sugar and yolks white, beat with a mixer at high speed. Mix with finely chopped grated chocolate. After getting a homogeneous mixture, add the butter. Whisk for a couple of minutes.
Ganache
Required products:
Powdered sugar - 2.1 tbsp. spoons
- fatty butter - 25 g
- chocolate - 90 g
- heavy cream - 120 ml
How to cook:
Bring the icing sugar and cream to a boil over low heat. Remove from the hot plate and leave for a couple of minutes to melt the chocolate. Add butter. After cooling, the dessert will turn dull.
Cocoa chocolate cream is a real treat. There are several options for making a delicious dessert and a baking layer.
Classic cocoa chocolate cream
If you decide to make chocolate cream for the first time, then you should start with this basic recipe, and then get to know the rest.
Required products:
- two tablespoons of flour and the same amount of cocoa;
- a glass of sugar or a little less based on your taste;
- small pack of butter;
- 100 milliliters of milk.
Cooking process:
- Put the butter in a small container, which needs to be cut into pieces, put on a slow fire and wait for it to become liquid.
- Add all the bulk ingredients listed in the list there, mix and begin to gently pour in the milk, while constantly stirring the mixture.
- We keep on the stove, without increasing the heating level for about 10 minutes, bringing the mass to the desired density. After cooling, the cream is completely ready for use as directed.
Cooking with cottage cheese
Another version of cocoa powder cream, but with the addition of cottage cheese .
Such a layer turns out to be not only tasty, but also quite satisfying and can be used as an independent dessert.
Required Ingredients:
- two spoons of cocoa;
- about 50 grams of sugar, or to your liking;
- three tablespoons of cottage cheese;
- 0.1 liters of milk.
Cooking process:
- Put the cottage cheese in a container, preferably deep enough, and beat with a mixer until smooth.
- We pour the required amount of sugar and cocoa to it, and then milk, which was heated quite a bit in advance.
- We knead the resulting mass thoroughly, so that it begins to resemble a cream, after which it is ready for use.
With the addition of eggs
Cocoa cream and milk can also be made with eggs. The process takes place with heat treatment.
Required Ingredients:
- half a liter of milk;
- three eggs;
- three spoons of cocoa;
- about 100 grams of sugar;
- three tablespoons of flour.
Required Ingredients:
- about 60 grams of powdered sugar;
- half a liter of heavy cream;
- three spoons of good cocoa.
Cooking process:
- Pour icing sugar and cocoa into a container, mix well with a whisk until completely evenly distributed.
- The cream must be whipped and done only with a mixer, constantly changing the power level until it becomes thick. This usually takes about two minutes.
- Then we add mixed dry ingredients to them and beat again in the same way, sometimes quickly, sometimes slowly, and so on until a peak is formed. While cooking, stop a few times and scoop up the sides with a spoon or spatula to avoid clumping.
How to make cocoa custard
Required Ingredients:
- a spoonful of vanillin;
- three yolks;
- a glass of sugar or to your liking;
- half a liter of milk;
- three tablespoons of flour;
- about 200 grams of butter;
- 30 grams of cocoa.
Cooking process:
- Take a small saucepan, put half of the indicated amount of sugar and yolks there, mix well and add cocoa, flour and vanillin, mix again so that the components are evenly distributed.
- Heat the milk a little, it should be warm, but not hot, and gradually pour into the egg mixture, constantly stirring it.
- Place the container on the stove and cook for a few minutes over the lowest heat, so that the mass thickens, then let it cool completely.
- At this time, combine the remaining sugar with butter and use a mixer to beat everything well.
- Now mix the butter part with the one you boiled, whisk again and the cream is ready.
Required Ingredients:
- one and a half glasses of sugar;
- two packages of butter 200 grams each;
- about 100 milliliters of water;
- three eggs;
- two spoons of cocoa;
- a little cognac and powdered sugar to enhance the taste.
Cooking process:
- This cream must be prepared with syrup. To do this, pour sugar and the specified amount of water into a container that can be heated on the stove. Put on low heat and simmer until the mixture begins to boil, and do not forget to remove the resulting foam.
- While this cooking process is in progress, we place the eggs in another container and beat them with a mixer, so that the mass becomes much larger, about three times.
- Without ceasing to beat, pour in the sugar that was cooked to them, mix and let cool completely.
- After that, put the cocoa there and everything that is left on the list. First, mix well, beat a little with a mixer at medium speed, so that the consistency becomes completely homogeneous, and use the cream as directed for spreading tasty and fluffy cakes.