Rich chocolate cake with wet crust, cream with cream and chocolate cream.
200 g dark chocolate 70%
butter 200 g
1 cup (240 ml) of milk
3 eggs
1 and 1/4 cup fine brown sugar
150 g flour
65 g (half cup) cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
all ingredients must be at room temperature
Cream:
350 ml cream 38%
powdered sugar (to taste)
To cover - Chocolate Creme:
100 ml of milk
150 ml cream 38%
45 g yolks
15 g sugar
150 g milk chocolate
Cooking cake:
Heat milk and butter in a skillet.
Add chocolate, mix until it melts and a smooth, homogeneous mass is formed.
Sift flour, cocoa, soda, baking powder into a bowl.
Pour the chocolate mass into the mixer bowl, add eggs, sugar and mix together.
Add dry ingredients and mix until smooth.
Heat the oven to 160 degrees.
Cover the form with baking paper, pour the mass into it.
Bake for 40-50 minutes (check with a wooden stick so that it is dry).
Ready to cool the cake on the grill.
Cooking Chocolate Creme:
Heat the milk and cream in a skillet.
In a bowl, mix the eggs with the sugar, add the hot milk mixture, stirring constantly.
Pour into a skillet and return to a fire, boil until light thickening with constant stirring (or until the temperature of the mass reaches 80 degrees).
Remove from heat, add chocolate and stir until chocolate is dissolved.
Beat with a hand blender until a smooth cream is obtained.
Close the film and put in the cold.
Preparation of cream:
Beat cream with powdered sugar to a cream.
Assembly and decoration:
Cake cut into 3 shortcakes.
We spread the first cake on a dish covered with half of the cream, on top of the second cake,
cream, cover with the third.
Coat the sides and top with chocolate cream.
Decorate with whipped cream.
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