We prepare a chocolate cream for chocolate cake: various variants of recipes

Today we will tell our readers howprepare a light 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 can not ignore the traditional options for decorating biscuits.

Recipe for a light cream to a cake on milk

Such a light chocolate cream on milk is preparedpractically from the same ingredients as the custard. However, in the presented recipe there are no eggs, and even an inexperienced culinary expert will be able to fulfill it. Here is the complete list of ingredients for the preparation of the cream:

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

Cooking process

To make chocolate cream for chocolatecake, we reserve a small saucepan. In a container we pour about 300 ml of milk, add cocoa, butter, sugar and salt. Now mix the ingredients and put the saucepan on the fire. The composition should reach the boil, lower the gas and 2 minutes will cook the cream, stirring constantly. After the expiration of the time, remove the saucepan from the fire.

Now you need to take another vessel and put starch in it. It is necessary to dilute the loose product in the remains of milk.

Tip: to make the starch dispensed in cold milk immediately without lumps, it is necessary to add the liquid slightly, stirring the composition after each addition.

We connect the cold mass with hot, and againset on a slow fire. Very soon our home chocolate cream will boil again. After boiling, the composition almost immediately swells and thickens, but we still need some time to brew the contents of the saucepan. Therefore, it is necessary to exert a little effort and stir the chocolate mass as quickly as possible. Again, cook for 2 minutes, remove from heat, add vanilla sugar and cool the resulting chocolate cream. For chocolate cake use only fully refrigerated, held in the refrigerator mass. If you plan to serve cream as an independent dessert, then before sending it to the refrigerator, pour it over the kremanki.

Some tips and tricks

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

Make a clearer emphasis on chocolate tastewill help a small addition. When you smear the cakes with the resulting chilled composition, sprinkle the top with shavings of dark chocolate, then the taste of dessert will be ideal.

If you plan to use a chocolate cream forchocolate cake, do not forget to cover the composition in the refrigerator with a lid. But it is better not to cover the croissants with an independent dessert, as they will acquire an extra flavor - they will be covered with a delicious crust.

Before creamy impregnation, apply syrup to the cakes. Thus, the chocolate composition will be smoother and easier to spread on a biscuit.

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

Oily chocolate cream: recipe

We present to your attention the basic recipe for chocolate cream, which you can transform at will. To do this, you need the following ingredients:

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

The process of preparation of cream

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

Ganache cream

Lovers of glaze love to cook creamy creamchocolate is not cocoa, but from real bitter melted chocolate in hot cream. It turns out a rather viscous composition, similar to a truffle filling with pronounced chocolate taste. To prepare the cream we will need:

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

Cream in a saucepan must be mixed with powder,put on fire, heat, but do not boil. Next, remove the composition from the plate and put the crushed chocolate into it, without stirring, leave for about three minutes to melt. Then mix with whisk, add butter and mix again. Ganache cream is ready. Use as a glaze or a layer for biscuit cakes, can be combined with the two previously presented options.

Tip: if the recipe to increase the proportion of chocolate, the composition will look like a truffle candy. But for a layer of the cake is better to use cream with a larger proportion of cream in relation to chocolate.