Chocolate custard for cake

Step-by-step cooking

1. Step 1:

   

   How to make custard with chocolate on milk? Choose high-quality butter, not lower than 82% fat content (you need to get it out of the refrigerator in advance). Milk for making cream should be at room temperature. Flour can be replaced with corn starch (30g). Sugar can be adjusted independently, it all depends on your preferences and the chocolate itself. I have 56% cocoa.

2. Step 2:

   

   In a saucepan with a thick bottom, combine the eggs with sugar, salt and mix everything well with a whisk. Then add the flour and mix everything well until smooth, so that there are no lumps of flour. Then add the milk. Mix everything well again.

3. Step 3:

   

   Send the saucepan to a slightly lower than medium heat and, with constant stirring, brew the cream.

4. Step 4:

   

   It usually takes me about 10 minutes, it may take you a little more or a little less time, it all depends on the characteristics of the stove and the selected pan. When the first "bubbles" appear, turn off the fire and stir a little more, because the bottom is very hot and the cream can burn.

5. Step 5:

   

   Then add all the chocolate at once. It can be crushed, but the mass is hot enough, the chocolate will dissolve well enough.

6. Step 6:

   

   Here is such a chocolate-custard mass turned out. Glossy, homogeneous, moderately thick.

7. Step 7:

   

   Cover the saucepan with cling film in contact and let cool. I'm putting it in the fridge.

8. Step 8:

   

   And only when the chocolate-custard mass has cooled well, whisk the softened butter white. In principle, if desired, you can add less oil or not put it at all. But it gives the cream stability and splendor.

9. Step 9:

   

   The cooled custard mass will become much denser.

11. Step 10:

    

    For convenience, I transfer the chocolate mass into a larger container.

12. Step 11:

    

    And combine the chocolate base with butter. I do it very carefully, in small portions. First, a few spoonfuls of chocolate base to the oil. Because if the temperatures are different, the cream can easily be stratified, it is not critical, but it is better not to do so. If, suddenly, this happens, lower the bowl into warm water for a few seconds and mix well. The cream will lose its splendor, but it will still be very tasty.

13. Step 12:

    

    That's about the amount I put together.

14. Step 13:

    

    And then I combine everything (add butter mixed with a small amount of chocolate base to the total chocolate mixture).

15. Step 14:

    

    Beat well with a mixer.

16. Step 15:

    

    This is the kind of cream you get. Very fragrant, delicious...

17. Step 16:

    

    Homogeneous, fairly stable.

18. Step 17:

    

    And ready to use...

19. Step 18:

    

    Such a chocolate, fragrant, moderately sweet and not at all difficult to prepare. I really hope that you liked the recipe and it will be useful. All the brightest and kindest!!!