Chocolate Custard: Versatile and Delicious for All Cakes

Simple, tender, moderately sweet — for any baking! Chocolate custard for milk cake is very tasty, thick, and does not spread. It is suitable for all types of cakes: biscuit, puff, honey. Also suitable as an addition to pancakes, pancakes or cottage cheese casserole.
cook time: 2h
Miles Denholm
Chocolate Custard: Versatile and Delicious for All Cakes

Nutrition Facts (per serving)

246
Calories
15g
Fat
24g
Carbs
4g
Protein

Ingredients (10 portions)

Basic:

Sugar 80 g
Butter 40 g
Milk 500 ml
Corn starch 40 g
Egg yolks 4 pc
Dark chocolate (56-72% cocoa) 160 g

Recipe instructions

Step 1

Step 1
How to make chocolate custard for a cake using milk? To begin, prepare all the necessary ingredients. You can adjust the amount of sugar to your taste. If you have chocolate with a cocoa content of more than 72%, then it is better to increase the amount of sugar, otherwise the cream will turn out with a slight bitterness from cocoa. The butter should be at room temperature, so remove it from the refrigerator in advance.

Step 2

Step 2
Pour milk into the saucepan. Place on low heat and warm through. The milk should steam, but do not bring it to a boil.

Step 3

Step 3
In a bowl, mash the yolks with sugar and starch. You can use just the yolks or replace them with 3 large eggs. The result will be approximately the same. If you use whole eggs with whites, you can reduce the amount of starch.

Step 4

Step 4
Pour hot milk into the yolks in a thin stream with constant stirring. There should be no lumps in the mass.

Step 5

Step 5
Pour the milk-yolk mixture back into the saucepan and place over low heat. Cook the cream until thickened, stirring constantly.

Step 6

Step 6
Melt the chocolate in the microwave or in a water bath. I used chocolate with a cocoa content of 56%, but you can use chocolate with a different cocoa content.

Step 7

Step 7
Quickly stir the melted chocolate into the custard.

Step 8

Step 8
Cover the saucepan with cling film "in contact" and cool completely to room temperature or below. In winter I take the cream out onto the balcony, in summer I put it in the refrigerator. To make the cream cool faster, it is better to transfer it from the hot saucepan to a bowl.

Step 9

Step 9
Then stir soft butter into the cooled chocolate cream.

Step 10

Step 10
Simple chocolate custard is ready. You can use it for cakes, pastries, including baskets. I made Napoleon cake with this cream. Very tasty! Bon appetit!

Additional rubrics

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