Chocolate custard for cake recipe with photo step by step and video

Step by step cooking

Time for preparing: 2 h
PT2H

1. Step 1:

   

   How to make chocolate custard for milk cake? First, prepare all the necessary ingredients. You can adjust the amount of sugar to your taste. If you have chocolate with a cocoa content of more than 72%, then it is better to increase the amount of sugar, otherwise the cream will turn out with a slight bitterness from cocoa. Butter should be at room temperature, so take it out of the fridge ahead of time.

2. Step 2:

   

   Pour milk into a saucepan. Put on a slow fire and warm up. Steam should come out of the milk, but do not bring to a boil.

3. Step 3:

   

   In a bowl, grind the yolks with sugar and starch. You can use only the yolks or replace them with 3 large eggs. The result will be about the same. If you use whole eggs along with the proteins, you can reduce the amount of starch.

4. Step 4:

   

   Pour hot milk into the yolks in a thin stream with constant stirring. There should be no lumps in the mass.

5. Step 5:

   

   Pour the milk-yolk mixture back into the saucepan and place over low heat. Cook with constant stirring until the cream thickens.

7. Step 6:

   

   Melt the chocolate in the microwave or in a water bath. I have chocolate with 56% cocoa, but you can use chocolate with a different cocoa content.

8. Step 7:

   

   Quickly fold the melted chocolate into the custard.

9. Step 8:

   

   Cover the saucepan with the cream with cling film “in contact” and cool completely to room temperature or below. In winter, I take the cream to the balcony, in the summer I put it in the refrigerator. To cool the cream faster, it is better to transfer it from a hot saucepan to a bowl.

10. Step 9:

    

    Then stir in the soft butter into the cooled chocolate cream.

11. Step 10:

    

    A simple chocolate custard is ready. You can use it for cakes, pastries, including baskets. I made a Napoleon cake with this cream. Very tasty! Enjoy your meal!