Chocolate custard for cake recipe with photo step by step and video
Chocolate custard for cake
Step by step cooking
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.
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.
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.
Pour hot milk into the yolks in a thin stream with constant stirring. There should be no lumps in the mass.
Pour the milk-yolk mixture back into the saucepan and place over low heat. Cook with constant stirring until the cream thickens.
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.
Quickly fold the melted chocolate into the custard.
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.
Then stir in the soft butter into the cooled chocolate cream.
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!
Instead of sugar, you can use a sweetener that is not afraid of heat treatment.
Important! To make the custard sure to turn out, follow the simple rules:
– Let the cream base thicken during cooking (the starch should boil, but make sure that the future cream does not burn and there are no lumps).
– The brewed mixture must cool down, if you add oil to the uncooled mass, the oil will melt and the cream will not whip.
– Butter cream must be of high quality. Poor-quality oil can adversely affect the consistency of the cream, make it liquid.
How to choose the perfect pot for soup, porridge or pickling cucumbers, read the article about pots.
Calorie content of products that are possible in the composition of the dish
- Whole cow’s milk – 68 kcal/100g
- Milk 3.5% fat – 64 kcal/100g
- Milk 3.2% fat – 60 kcal/100g
- Milk 1.5% fat – 47 kcal/100g
- Concentrated milk 7.5% fat – 140 kcal/100g
- Milk 2.5% fat – 54 kcal/100g
- Sugar – 398 kcal/100g
- Sugar – 398 kcal/100g
- Butter 82% – 734 kcal/100g
- Amateur unsalted butter – 709 kcal/100g
- Peasant unsalted butter – 661 kcal/100g
- Peasant salted butter – 652 kcal/100g
- Melted butter – 869 kcal/100g
- egg yolks – 352 kcal/100g
- Chocolate 70% – 539 kcal/100g
- Dark chocolate – 539 kcal/100g
- Corn starch – 329 kcal/100g
Food calorie content: Milk, Dark chocolate, Sugar, Corn starch, Butter, egg yolks
#Chocolate #custard #cake #recipe #photo #step #step #video