Cream of margarine and cocoa. Chocolate cream with cocoa - the best recipes

Today we will tell our readers how to cook an easy chocolate cream for chocolate cake. One that can be used as an independent dessert, because the consistency and taste of the finished cooled mass resembles pudding. We will not bypass the traditional options for decorating biscuits.

Recipe for a light cream for a cake with milk

Such a light one in milk is prepared from almost the same ingredients as custard. However, in the presented recipe there are no eggs, and even an inexperienced culinary specialist can complete it. Here is a complete list of ingredients for making the cream:

• fatty (from 4%) - 500 ml;
• butter - 1 tbsp. a spoon;
• granulated sugar - 3 tbsp. spoons;
• cocoa powder - 2 tbsp. spoons;
• potato starch - 3 tbsp. spoons;
• a pinch of vanillin;
• salt - on the tip of a knife.

Cooking process

To make chocolate cream for chocolate cake, stock up on a small saucepan. Pour approximately 300 ml of milk into a container, add cocoa, butter, granulated sugar and salt. Now mix the ingredients and put the saucepan on the fire. The composition should come to a boil, turn off the gas and cook the cream for 2 minutes, stirring constantly. After the specified time has elapsed, remove the saucepan from the heat.

Now you need to take another bowl and place starch in it. It is necessary to dilute the bulk product in the remaining milk.

Tip: in order for the starch to dissolve in cold milk immediately without lumps, you need to add liquid a little bit, stirring the composition after each addition.

We combine the cold mass with the hot, and again put on a slow fire. Very soon, our homemade chocolate cream will boil again. After boiling, the composition will swell and thicken almost immediately, but we need to cook the contents of the saucepan for some more time. Therefore, you need to make a little effort and stir chocolate mass as soon as possible. Cook again for 2 minutes, remove from heat, add vanilla sugar and cool the resulting chocolate cream. For chocolate cake, only completely chilled, refrigerated mass is used. If you decide to serve the cream as an independent dessert, then pour it into the bowls before sending it to the refrigerator.

The presented version of chocolate cream is not fat enough for waffle and sand cakes.

Put a clearer emphasis on chocolate taste a little addition will help. When you coat the cakes with the resulting chilled composition, sprinkle with chips on top, then the taste of the dessert will be perfect.

If you plan to use the cake, do not forget to cover the composition in the refrigerator with a lid. But it is better not to cover the bowls with an independent dessert, as they will acquire an additional zest - they will be covered with a delicious crust.

Before cream impregnation, apply syrup to the cakes. In this way, chocolate composition will be smoother and easier to spread on the biscuit.

The resulting pudding can be decorated with crushed nuts, chocolate chips, berries and whipped cream.

cream: recipe

Present to your attention basic recipe chocolate cream, which you can transform as you wish. For this you will need the following ingredients:

• condensed milk - 240 g;
• softened butter - 400 g;
• egg yolks - 2 pieces;
• cocoa powder - 40 g;
• cold water - 20 ml.

Cream making process

First you need to beat the egg yolks, adding water to them. You can use a whisk. This method also does not do without heating. Therefore, we place the yolks immediately in a saucepan and add condensed milk to them (a little more than half a jar). Stir the composition and boil to a dense density, stirring constantly. After the composition has thickened thoroughly, add cocoa and butter directly to the saucepan. It remains only to mix the ingredients in a saucepan, cool and can be used for its intended purpose.

Cream ganache

Glaze lovers like to make creamy chocolate cream not from cocoa, but from real bitter chocolate melted in hot cream. It turns out a rather viscous composition, similar to a truffle filling with a pronounced chocolate flavor. To prepare the cream, we need:

• cream 30% - 110 ml;
• butter - 35 g;
• bitter chocolate - 1 bar (100 g);
• powdered sugar - 2 tbsp. spoons.

Cream in a saucepan must be mixed with powder, put on fire, heated, but not boiled. Next, remove the composition from the stove and place the crushed chocolate into it, without stirring, leave for three minutes to melt. Then mix with a whisk, add butter and mix again. Cream ganache is ready. It can be used as a glaze or layer for in combination with the two options presented earlier.

Tip: if you increase the proportion of chocolate in the recipe, then the composition will turn out to be similar to truffle sweets. But for a layer of cakes, a cream with an increased proportion of cream in relation to chocolate is better.

Making a cream based on real chocolate or cocoa powder is very simple. There are several simple and available recipes with cream, sour cream, gelatin. You can use not only dark chocolate. interesting taste and color gives White chocolate, as well as adding instant coffee into cream.

Biscuit confectionery considered one of the most popular in the world: they are easy to prepare, require a minimum amount of ingredients, have delicate taste and air porous consistency. In combination with chocolate cream, such a cake becomes a real masterpiece of culinary art.

Ingredients:

1. ice water - 20 milliliters;
2. yolks - 2 pieces;
3. raw condensed milk - 240 milliliters;
4. cocoa powder - 40 grams;
5. softened butter - 400 grams.

Cooking process:

1. Separate the yolks, stir a little, pour ice water into them and beat with a mixer until the mixture components are completely combined.
2. Add unboiled condensed milk.
3. Put the mass in a saucepan with a thick bottom over low heat and boil to a state of jelly.
4. Add sifted cocoa powder and butter. Mix thoroughly.
5. Cool the cream and cover it with cakes and top with sides sponge cake.
6. If desired, instead of cocoa powder, 70 grams of melted dark chocolate can be used in the cream.

Chocolate cream from cocoa

The most inexpensive to prepare is chocolate cream based on cocoa powder. To taste, it does not fundamentally differ from that with real high-quality chocolate, but it is several times cheaper. Suitable for layering sour cream, biscuit cakes.

Ingredients:

1. cocoa powder - 60 grams;
2. fat (3.2%) milk - half a liter;
3. butter - 40 grams;
4. corn starch - 3 heaped tablespoons;
5. sugar - 90 grams;
6. some salt;
7. vanilla or essence.

Cooking process:

1. Pour 300 milliliters of milk into a heavy-bottomed saucepan and place over low heat.
2. Pour sugar, salt, cocoa into it and put a piece of butter. Stir and heat the mixture without bringing it to a full boil. Stir.
3. Pour the sifted starch into the remaining milk, stir so that all the lumps “disperse”.
4. Pour in a stream into the milk hot mass and brew the mixture until thick.
5. Stirring constantly, boil the mass for a couple of minutes and remove from heat.
6. When the mixture has cooled completely, to give airiness to the cream, you can beat it with a mixer for several minutes at the highest speed.

Butter chocolate cream

Delicate chocolate-flavored cream with the addition of gelatin is perfect for decorating cakes with cakes of any density: both delicate biscuit and fairly elastic honey. Fresh heavy cream is used. They saturate the cream with creamy fat content and mild milky taste.

Ingredients:

1. milk - 120 milliliters;
2. cream (minimum 33%) - 150 grams;
3. chocolate (64%) - 120 grams;
4. sugar - 45 grams;
5. cold water - 35 milliliters;
6. gelatin - 4 grams.

Cooking process:

1. Pour gelatin with water in advance, stir and let it swell. Follow the instructions on the packaging for cooking: instant can be used immediately after swelling, and the usual must be melted for a couple and only then poured into the cream.
2. Warm up the milk.
3. Separate the yolks, add sugar to them and beat.
4. Pour the egg mass in a trickle into the warmed milk, remembering to stir.
5. Boil the mass until it becomes thicker and more elastic.
6. Break the chocolate into pieces, pour into a deep container.
7. Pour in hot brewed milk.
8. Stir the mixture until all the chocolate is completely melted. At the end, add gelatin, which has already swelled (or melted and cooled to 40 degrees).
9. Cool the cream, whip at maximum power. To create a more stable foam, you can place a container of cream in the process of whipping in a large bowl with ice or very cold water.
10. Stir both mixtures with a spoon, moving from top to bottom in one direction.

Sour cream chocolate cream

Cream with sour cream and dark chocolate is a universal layer and decoration for cakes. In cakes, it keeps its shape perfectly, does not spread, and you can also plant flowers and other figures from a pastry bag from it. It is also used to level the surface of the cake. The taste is soft and milky, with a slight hint of chocolate bitterness, reminiscent of ice cream in glaze.

Ingredients:

1. sour cream about 20-25% - 460 milliliters;
2. chopped dark chocolate - 400 grams;
3. corn syrup - 60 milliliters;
4. salt - 1 tsp;
5. powdered sugar - 300 grams;
6. vanilla - package;
7. soft butter - 170 grams.

Cooking process:

1. Transfer the chocolate to a bowl with a thick bottom, add the syrup (you can replace it with regular sugar or molasses). Put on water bath and stir until everything is mixed and properly dissolved. Cool until room temperature.
2. Mix salt, vanilla and sour cream and also place on steam to heat. When the mixture becomes warm, remove it from the heat.
3. Mix both masses with a whisk.
4. Beat butter and powder until fluffy. The mixture should turn white, at least double in volume.
5. Without stopping, add the chocolate mixture to the butter and whisk for another 4 minutes.
6. Cover the cream with foil and place in the cold for at least 30 minutes, and then use to decorate the cake.

Chocolate custard

The custard type of cream is attractive for its consistency: it turns out to be quite thick, homogeneous, tender. By adjusting the amount of flour (or other thickener) in the component composition of the cream, it can be made as a liquid cream for impregnating hard puff or honey cakes, and an elastic mass to create a layer of great thickness.

Ingredients:

1. 120 grams of powdered sugar (regular sugar);
2. half a liter of milk;
3. one egg;
4. cocoa powder - 60 grams;
5. 90 grams of white flour;
6. 15 grams of instant coffee;
7. bitter chocolate bar;
8. pack of soft butter.

Cooking process:

1. Beat the egg with a mixer.
2. Mix the dry ingredients of the cream: flour, coffee, cocoa powder.
3. Add a spoonful to the egg mixture.
4. Add chilled milk until the mixture resembles pancake batter in consistency.
5. Boil the rest of the milk, add sugar to it and, with constant stirring, add the chocolate mass with flour.
6. Brew until the mixture begins to look like a very thick jelly.
7. Cool and put pieces of soft butter into the mass.
8. Whisk everything together for 5-6 minutes until fluffy.

To crumbly shortcrust pastry the filling of sour cream or cream is suitable, and for the "Napoleon" we prepare custard milk cream. For biscuit cakes, chocolate cream for a cocoa powder cake is best suited. You can find a lot of recipes for this simple and fairly budget option if you wish. We offer you a few of ours.

There are a lot of options for making chocolate cream. For example, if you add a tile to fondant milk chocolate, the taste will become brighter and richer. At the same time, regular cream will give the cream a pleasant milky tint, and a pinch of cinnamon will give it a sharpness.

If there is absolutely no time to mess around with brewing and other things, you can simply mix 100 g of butter, a can of boiled condensed milk and 2 tablespoons of cocoa powder. Chocolate cream for cake made from cocoa powder and condensed milk is very satisfying and sweet.

Each new component in the composition brings its own taste and charm to the cream. Perhaps the only thing that unites all these recipes is the secrets of cooking:

• Egg yolks and whites are best whipped chilled. But at the same time, all other ingredients should be added to the cream at room temperature.
• Custard during cooking requires constant stirring and special vigilance. They almost didn’t follow, and he took lumps or even stuck to the bottom of the pan.
• Only butter is always put in the cream, replacing it with margarine is unacceptable. In addition, the butter is better whipped in a bowl with ice.
• If you want to get a lush chocolate cream, you need to beat all the ingredients only in a dry bowl.

That's all the subtleties. It's time to start using them in practice. And here the following recipes will come to the rescue.

Custard cream

Thick chocolate cream for the cake is very easy to prepare. It will be enough just to boil the mixture for several minutes over low heat or a steam bath, while adding a little wheat flour. For homemade cookies, baskets, pies, pastries and cakes, the classic version is suitable.

Compound:

• 1 st. milk;
• 1 egg;
• 3 art. l. Sahara;
• 3 art. l. cocoa powder;
• a bag of vanilla sugar;
• 4 tbsp. l. flour of the highest grade;
• a pinch of salt.

Cooking:

1. Remove the saucepan from the heat and let the fudge cool completely.
2. Then we grease cakes, cookies, homemade waffles with ready-made cream or serve it as a sauce for pancakes. Bon Appetit!

This chocolate cream recipe is perfect for sponge cake, the cakes of which are cooked traditional way without additives. Almost ground into flour, peanuts will add a pleasant nutty aftertaste to the cream, due to which it will be impossible to distinguish whether it is made on the basis of an expensive dark chocolate bar or using cheap cocoa powder. Try it yourself.

Compound:

• ¾ st. milk;
• 4 tbsp. l. granulated sugar;
• 1 egg;
• 5 st. l. flour of the highest grade;
• 3 art. l. cocoa;
• 1 st. roasted peanuts.

Cooking:

1. Pour milk into the coffee mixture in a thin stream and stir all the lumps.
2. At the very end of cooking, add chopped peanuts to the cream.

Do you want to surprise your loved ones? Then try making cream for avocado cake. At first, no one will even think that this delicate cream consists mainly of fruits. And all because the avocado does not smell and practically does not have its own taste. But this tropical guest can act as a wonderful base for most dishes, and the cake is no exception.

Compound:

• ripe avocado;
• 2 tbsp. l. cocoa;
• 2 tbsp. l. natural honey;
• ¼ of an orange.

Cooking:

1. We cool the finished fruit cream in the refrigerator and serve it to the table or grease the cake layers with it. Bon Appetit!

Not much time has passed since people tasted chocolate. But how masterfully they learned to use this very chocolate. It can be said that he made a real revolution in cooking. Anyway, chocolate cake or a cake with chocolate cream remains among the favorites today. Speaking of chocolate cream...

Do you know that such a cream can be prepared for almost any cake? In addition, the recipe for chocolate cream exists far from the only version. You can make butter, cream, custard, sour cream, and even cream soufflé from chocolate. And the chocolate flavor can be diluted, for example, with coffee or fruit. In a word, the recipe for this confectionery invention is not universal. Its only one ingredient is universal - chocolate. And how exactly you can make a delicious chocolate cream for a cake, we will find out with you.

Simple chocolate cream

The simplest recipe is a cream of condensed milk and butter. but simple recipe does not mean something very simple. The cream turns out to be moderately sweet, moderately chocolatey and is great for biscuit cakes.

Ingredients:

• Bank of condensed milk;
• A pack of butter;
• a tablespoon of cocoa powder;
• A teaspoon of cognac, vodka or liquor.

Cooking:

Immediately make a reservation that the more cocoa you put in the cream, the more rich chocolate taste you get. And further. Many add cocoa in the form of a dry powder. However, professionals recommend diluting the powder with boiling water or hot milk. Then the cream will turn out more homogeneous and tastier.

So, put the butter in a bowl or in a saucepan and let it melt a little. When the butter becomes soft, beat it until light fluffiness and begin to add condensed milk. While beating the butter, add the condensed milk in portions - about one tablespoon each. By the time you add cocoa, the cream should be almost ready and move well away from the walls of the dish.

Now pour into a cup of cocoa and add quite a bit of boiling water or very hot milk. As a result, we should get a liquid chocolate gruel. Cool this gruel, pour it into the cream and beat until smooth. At the very end, add a spoonful of cognac, vodka or liquor.

Classic chocolate cream

This chocolate cream is great for layering and decorating a cake.

Ingredients:

• 3 bars of dark chocolate (300 grams);
• 400 grams of butter;
• 2 cups of powdered sugar;
• 2 eggs;
• a teaspoon of vanilla sugar;
• A pinch of salt.

Cooking:

Take the butter out of the refrigerator and let it soften. In the meantime, dissolve in a water bath or in microwave oven chocolate and let it cool down a bit. Put the butter, which should be soft, into a saucepan, add salt and vanilla sugar and beat for about three minutes. After that, we begin to beat the butter, adding powdered sugar to it, which we add in small portions. Then we pour one a raw egg, beat for a few more seconds and add the second egg. Lastly, pour in the melted and cooled chocolate, after which we beat everything together for about another three minutes.

Chocolate cream with coffee

We are offering to you wonderful recipe chocolate cream with coffee. The combination of black coffee and chocolate is already delicious in itself. Can you imagine how the cake will turn out with this cream?

Ingredients:

• Half a glass of granulated sugar;
• 2 tablespoons of strong black coffee;
• Chocolate bar;
• 3 egg yolks;
• Half (or a little more) a pack of butter.

Cooking:

It is advisable to brew coffee in advance. And it is best to cook, and not dilute the soluble powder. Then you need to separate the yolks from the proteins. We don’t need proteins for cream, but you can, for example, add them to a biscuit or make protein glaze for icing. So, pour the yolks into a saucepan, mix with sugar and beat until white.

Now add strong black coffee to the beaten yolks and put the pan in a water bath. Stirring constantly, heat the mixture until it thickens. After that, put the chocolate chopped on a grater or with a knife and mix everything. Remove the custard mass from the water bath, cool slightly and put butter in it. It remains to beat the mass until smooth, and you're done!

Custard chocolate cream

A recipe for a very tender and delicious custard that can be used to layer a cake.

Ingredients:

• A glass of milk;
• 2 tablespoons of sugar;
• 2 egg yolks;
• One and a half tablespoons of starch;
• Bitter chocolate bar;
• A tablespoon of butter.

Cooking:

To prepare this cream, we do not need a mixer - it is quite possible to get by with an ordinary whisk. We break the chocolate bar into pieces in advance and dissolve it in the microwave or in a water bath. Now pour the yolks into a saucepan, put sugar and starch there and rub the mixture into a homogeneous light mass. Then boil the milk in a separate bowl, and then pour it into the yolk mixture. Attention! Pour milk in a thin stream, and at this time beat the mixture with a whisk.

We filter the resulting mass through a sieve and again put it on a slow fire. Without stopping whipping, brew the mixture, letting it boil, and keep it on fire for a couple more minutes, also continuing to beat. In the process of brewing, the mass will become thick. After that, pour in the chocolate mixture and mix everything well. Lastly, put the butter and beat the cream again. We cool it by placing the saucepan in a container with cold water or ice, without stopping stirring. Then the cream will turn out homogeneous and tender - without lumps and films.

Chocolate cream on yolks

Another original recipe custard chocolate cream for cake. We will make it on egg yolks. If the indicated amount of ingredients seems large to you, then it can be reduced, for example, by half.

Ingredients:

• A liter of milk;
• One and a half cups of powdered sugar;
• Bitter chocolate bar;
• 10 egg yolks;
• 3 tablespoons of flour (without a slide);
• One and a half tablespoons of butter;
• A packet of vanilla sugar.

Cooking:

We break the chocolate bar into small pieces, put it in milk and cook over low heat until all the chocolate has dissolved. Beat the yolks with powdered sugar, mix with flour and carefully, without ceasing to stir, pour milk into them. Now put this mixture in a water bath and brew, without stopping stirring it. As a result, the mass should thicken. Remove the saucepan from the water bath and lastly add butter and vanilla sugar to the cream.

This is how you can make chocolate cream for a cake in different ways. And if you are going to do just that, then choose a recipe and cook with pleasure. Bon appetit and success in the culinary field!

Some cakes are more suitable butter creams, to others - whipped cream. For example, custard filler is ideal for Napoleon. However, for biscuit cakes, it is more reasonable to use cocoa chocolate cream. This is a simple, budget option that any hostess can afford.

Easy cooking option

There are several ways to make chocolate cream from cocoa. Either limit yourself to standard components, or add fruits and berries. Even cream will give the delicacy a more refined taste.

For the most easy way you will need: 270 grams of condensed milk, 100 g of butter, two large spoons of cocoa powder. The delicacy will turn out very sweet. The butter is melted, then condensed milk, cocoa are added. Everything is mixed and cooled.

Custard

Easy to make chocolate custard. The mixture is cooked over low heat for only a few minutes. You can cook a treat in a water bath, but then a little flour is added to the water. For biscuits, the classic version is most suitable.

Products:

• one egg;
• three large spoons of sugar;
• one glass of milk;
• three large spoons of cocoa;
• a sachet of vanillin;
• four large spoons of wheat flour;
• a pinch of salt.

Sugar, cocoa, eggs, flour are mixed. Everything is well mixed until a homogeneous mass without lumps. Then you need to boil the milk and gradually pour it into the chocolate blank. The saucepan is placed on a small fire. During cooking, the delicacy is constantly stirred. As soon as it reaches a viscous consistency, the pan is removed from the heat. This usually takes 5 to 7 minutes.

Chocolate cream on water without eggs

You can make chocolate cream with plain water, it is not necessary to use dairy products. As a result, the filler will still turn out tasty, dense and thick. Thanks to the missing eggs, it will be fairly light.

You will need:

• two glasses of boiled water;
• four large spoons of cocoa;
• one glass of sugar;
• two large spoons of wheat flour.

First, flour, sugar, cocoa are mixed. Water is poured in gradually, at the same time the mixture must be stirred. Then the container is put on fire, brought to a boil. All this time, the mass must be stirred. Then it cools for fifteen minutes, then butter is added. Then the mixture must be thoroughly mixed again. Cakes are soaked with already cooled delicacy.

Sour cream chocolate cream

Sour cream with cocoa - one of the most simple options cooking. It is done very quickly, suitable for purchased cakes. The delicacy soaks them perfectly and no additional syrup is required.

For the mixture you need the following products:

• 400 ml sour cream;
• 50 g of powdered sugar;
• three large spoons of cocoa;
• chocolate bar.

Melt the chocolate and cool until the mixture is warm. Sour cream is whipped with powdered sugar and cocoa. Everything is mixed with warm chocolate. Cream of sour cream is suitable for biscuits.

Cream with alcohol

For the piquancy of cocoa chocolate cream, the recipe may contain a little alcohol. Cognac or other alcohol is added to the filler. Use ready mix can be used not only as a layer, but also as a glaze.

You will need:

• 3 eggs;
• 400 g butter;
• two large spoons of cocoa;
• five grams of some alcoholic beverage.

First, syrup is made to impregnate the cake. Sugar is added to half a glass of water and put on fire and boiled. During cooking, the foam is removed. The syrup must be constantly stirred. Eggs are beaten in a saucepan.

After that, without stopping whipping, syrup is added. Everything is mixed and cooled. Then butter, cocoa for the cake, powdered sugar and alcohol are added. Everything is mixed up.

Cream with cottage cheese

Many people think about how to make chocolate cream cake more interesting. For this there is a recipe with cottage cheese.

You will need the following products:

• half a glass of milk;
• 20 ml whipped cream;
• 5 pieces of apricots;
• 25 ml of sugar syrup;
• 2 tbsp. l. cottage cheese;
• 20 g sour cream.

First, cottage cheese and sour cream are whipped in a mixer at a low speed. Then cocoa, pitted apricots and sugar are added to taste, warm milk is gradually poured in. Everything is mixed until a homogeneous mass. It should turn out like thick cream. If it is used for a cake, then cream and fruit can be put on top as a decoration. However, the delicacy can be served in a glass as a dessert.

Cream with starch

The use of starch is an alternative to how to cook chocolate dessert without pain.

You will need:

• half a glass of milk;
• 50 grams of cocoa;
• 3 eggs;
• 100 grams of sugar;
• 30 grams of starch.

The recipe for chocolate cream for cocoa cake is very simple. Separate the whites from the eggs. Then the yolks, as well as other products, except sugar, are mixed with a whisk. The container is put on fire, and the mixture is boiled until thickened. At the same time, it must be stirred all the time. Then the pan is removed from the heat. Egg whites are beaten to a stable foam with sugar, added to the mixture. It is mixed again and removed briefly in the refrigerator.

Delicacy with gelatin

Cream is always used for biscuits, its recipe can also be with gelatin.

Required products:

• 100 grams of powdered sugar;
• 50 grams of cocoa;
• 100 ml sour cream;
• 10 grams of gelatin.

Sour cream is mixed with cocoa and powder, and whipped in a mixer. Gelatin must be dissolved in 30 ml of water. Then the mixture is added to the sour cream mass. It is mixed and put into the refrigerator. The prepared cream should stand there for 2 hours.

Chocolate Peanut Cream

Chocolate and peanut milk filler is ideal for biscuits with cakes classic cooking. Peanuts should be ground almost into flour, which will give the dessert a nutty flavor. Condensed milk can be applied on top of the dessert.

You will need:

• three quarters of a glass of milk;
• three large spoons of cocoa;
• a glass of roasted and chopped peanuts;
• four large spoons of sugar;
• one chicken egg;
• five large spoons of flour.

The milk is boiling. Beat sugar with egg until foamy. In a saucepan, mix flour, cocoa and whipped mixture. Everything is mixed until a homogeneous mass. Milk is slowly poured into the mass, while the delicacy is stirred all the time. Peanuts are added last.

Coffee-chocolate cream

The original taste of the oil delicacy is obtained by adding coffee to it.

For cooking you will need:

• chocolate bar;
• 500 ml of milk;
• 15 grams of cocoa;
• 200 grams of butter;
• 15 grams of coffee;
• one chicken egg;
• 100 grams of sugar;
• 20 grams of flour.

The egg is beaten with a whisk. Then cocoa, coffee and flour are added. All this is well mixed. Then 50 g of milk is added, and the rest is poured into a separate bowl.

Boil the mixture. Then egg and coffee mixtures, sugar are added. Next, the delicacy should be boiled for 20 minutes until it thickens, then add the pureed chocolate.

Culinary Secrets

Each component brings its own flavor. However, there are some rules that you need to follow when making chocolate cream for sponge cake. Egg whites and yolks should be beaten chilled, and the rest of the ingredients should be at room temperature. If custard is being prepared, it must be constantly stirred. It is necessary to "catch" the moment of removing the saucepan from the fire. You need to do this just before boiling. Otherwise, the delicacy will boil in lumps and stick to the day of the pan.

Need to prepare for butter which cannot be substituted for margarine. To obtain a lush filler, the ingredients are mixed in a dry bowl. You can make chocolate cream from cocoa with the addition of alcohol. If the dessert is made for kids, then vanillin is poured out instead of alcohol. In recipes with chocolate, it can be replaced with cocoa powder.

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