Chocolate cream cake
Chocolate Cream Cake: An Unforgettable Delight
Preparation time: 30 minutes
Baking time: 60 minutes (15-20 minutes per sheet)
Total time: 90 minutes
Number of servings: 12
Chocolate cream cake is a classic recipe loved by all dessert enthusiasts. This cake, with its fine layers of dough and decadent chocolate cream, perfectly combines sweetness with the bitterness of chocolate, offering an unforgettable tasting experience. I will present this recipe step by step, so you can achieve a perfect result, regardless of your kitchen experience level.
Ingredients
For the sheets:
- 3 eggs
- 6 tablespoons sugar
- 6 tablespoons oil
- 1 teaspoon ammonia dissolved in 2 tablespoons vinegar
- Flour as needed (approximately 500g, but it’s good to adjust according to the dough consistency)
For the cream:
- 600 ml milk
- 5 tablespoons flour
- 6 tablespoons sugar
- 300 g milk chocolate
- 2 tablespoons cocoa
- 250 g butter
For the glaze:
- 200 g milk chocolate
- 2 tablespoons butter
- (optional) 100 g white chocolate for decorative effect
Preparation
Step 1: Preparing the sheets
1. Mixing the ingredients: In a large bowl, beat the eggs with the sugar until the mixture is frothy and light in color. Add the oil and the ammonia dissolved in vinegar, mixing well.
2. Adding the flour: Start incorporating the flour gradually until you obtain a soft dough that doesn’t stick to your hands. This is an important step; do not add too much flour at once, but adjust gradually.
3. Dividing the dough: Divide the dough into three equal parts. Cover them with a damp towel to prevent drying.
4. Rolling out the sheets: On the back of a baking tray lined with parchment paper, roll out the first part of the dough into a thin sheet. Repeat the process with the other two parts of the dough.
5. Baking: Bake each sheet in a preheated oven at 180°C for 15-20 minutes, or until golden. Let them cool completely on a cooling rack.
Step 2: Preparing the cream
1. Preparing the flour mixture: In a small bowl, mix 5 tablespoons of flour with 10 tablespoons of milk. This will help prevent lumps in the cream.
2. Heating the milk: In a saucepan, place the remaining 590 ml of milk over low heat and bring it to a boil.
3. Adding the flour mixture: Once the milk starts to boil, add the flour mixture, stirring continuously to avoid lumps. Boil for about 5 minutes until the cream reaches the consistency of thick sour cream.
4. Incorporating the chocolate: As soon as the cream is ready, remove the saucepan from the heat and add the cocoa and chopped chocolate. Mix well until the chocolate is completely melted and the cream becomes smooth.
5. Cooling the cream: Let the cream cool to room temperature, then gradually add the whipped butter, mixing until you obtain a smooth and silky cream.
Step 3: Assembling the cake
1. Filling the sheets: Place the first sheet on a platter and spread a generous layer of chocolate cream. Continue with the second sheet, followed by another layer of cream, and finish with the third sheet. Make sure to use all the cream.
2. Preparing the glaze: To prepare the glaze, melt the milk chocolate and butter over a double boiler. If you want a decorative effect, melt the white chocolate separately.
3. Applying the glaze: Pour the chocolate glaze over the cake, smoothing it with a spatula. If you chose to use white chocolate, use a piping bag or a plastic bag with a small cut to create decorative lines on the glaze. Use a toothpick to draw parallel lines, then connect the lines for an artistic effect.
Step 4: Cooling and serving
1. Cooling the cake: Let the cake cool in the refrigerator for 6-7 hours or ideally overnight. This resting time is essential to allow the sheets to absorb the cream's moisture, making the cake more tender and easier to cut.
2. Cutting and serving: When ready, cut the cake into servings and serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of flavor.
Tips and tricks
- Ammonia: The ammonia added to the dough helps make the sheets fluffier. Make sure to dissolve it well in vinegar to avoid an unpleasant taste.
- Substitutions: You can experiment with different types of chocolate (dark, white) or add a mix of chopped nuts to the cream for added texture.
- Customized flavors: If you enjoy flavors, add a vanilla essence to the chocolate cream or sprinkle a little cinnamon in the dough for a hint of warmth.
Nutritional information
Each serving of chocolate cream cake contains approximately 350 calories, depending on portioning and the exact ingredients used. This cake is a good source of carbohydrates from sugar and protein from eggs and milk, but its consumption should be moderate due to its high sugar and fat content.
Delicious combinations
Chocolate cream cake pairs wonderfully with aromatic coffee or fruit tea. You can also serve it with a glass of cold milk or a glass of sweet wine, which will highlight the intense flavors of chocolate.
Frequently asked questions
- Why use three sheets?: Three sheets provide a perfect balance between the cream layer and the dough sheets, offering a balanced taste experience.
- Can I use dairy-free chocolate?: Absolutely! You can adapt the recipe using vegan chocolate, but the cream may need adjustments to achieve the desired consistency.
This chocolate cream cake recipe is not only a delicious dessert but also a wonderful way to spend time in the kitchen, creating something special for your loved ones. Don’t hesitate to share this recipe with friends and family – every bite is an explosion of flavors that will bring smiles to the faces of your loved ones!
Ingredients: For the dough: 3 eggs, 6 tablespoons of sugar, 6 tablespoons of oil, 1 teaspoon of ammonia dissolved in 2 tablespoons of vinegar, flour as needed to achieve a soft dough. For the cream: 600ml of milk, 5 tablespoons of flour, 6 tablespoons of sugar, 300g of milk chocolate, 2 tablespoons of cocoa, 250g of butter. For the glaze: 200g of milk chocolate, 2 tablespoons of butter.
