Chocolate custard with cocoa for cake

1. In a bowl, break the chicken eggs and beat a little with a mixer at minimum speed. Then sift the required amount of wheat white flour of the highest grade, breaking all the lumps. Add the sifted flour to the beaten eggs. Also pour 1/10 of the milk prepared for the cream into a bowl with egg mixture and beat everything together at a minimum speed with a mixer just to combine the ingredients. There is no need to beat the mixture strongly.

2. Pour the remaining milk into a fireproof bowl or a small saucepan and add sugar in full. Stir and pour in the cocoa powder. Put a saucepan with milk and the rest of the ingredients on the stove on a slow fire. Heat the entire contents of the pan and stir until all the ingredients are completely dissolved. And remove the pan from the heat.

3. From a saucepan with hot milk, pour about 1/4 portion and add it to a bowl with egg mixture and flour. Beat everything again with a mixer at low speed to obtain a homogeneous mixture. Pour the resulting mixture back into the pan with the remaining hot milk.

4. Put the pan of milk back on the stove. Cook the cream over low heat and stir constantly so that no lumps form during the heating process. You do not need to boil the cream. As soon as the first bubbles begin to appear on the surface, remove the pan from the heat.

5. Using a mixer, mix the still hot cream until smooth. Cover the surface of the cream with cling film so that a crust does not form, and leave until completely cooled.

6. Remove the butter from the refrigerator so that it has a softer consistency. As soon as the cream cools down, put the butter in it and beat with a mixer at medium speed. As a result, you should get a lush and airy cream with a bright chocolate flavor.

Before using the cream in the work, it should be pre-cooled in the refrigerator.

Successful culinary experiments!