Versatile Chocolate Custard for Cakes

A delicious, quick and simple treat for those with a sweet tooth! Custard with chocolate for a cake from the most common products that are always in the kitchen. This cream is very versatile, suitable for layering cakes, filling cakes and tubes. Perfect for holiday desserts and any tea party.
cook time: 1h
Caleb Huxley
Versatile Chocolate Custard for Cakes

Nutrition Facts (per serving)

246
Calories
15g
Fat
21g
Carbs
5g
Protein

Ingredients (1 portion)

Basic:

Salt to taste
Sugar 100 g
Wheat flour 50 g
Butter (82%) 100 g
Milk 500 ml
Eggs 2 pc
Dark chocolate (I have 56% cocoa, but you can use it to your taste) 100 g

Recipe instructions

Step 1

Step 1
How to make chocolate custard with milk? Choose high-quality butter, not lower than 82% fat (it must be taken out of the refrigerator in advance). Milk for making cream should be at room temperature. Flour can be replaced with corn starch (30g). You can adjust the sugar yourself, it all depends on your preferences and the chocolate itself. I have 56% cocoa.

Step 2

Step 2
In a thick-bottomed saucepan, combine the eggs with sugar, salt and mix everything well with a whisk. Then add flour and mix everything well until smooth, so that there are no lumps of flour. Then add milk. Mix everything well again.

Step 3

Step 3
Place the saucepan over medium heat and brew the cream while stirring constantly.

Step 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 features of the stove and the chosen pan. When the first “bubbles” appear, turn off the heat and stir just a little more, because the bottom is very hot and the cream may burn.

Step 5

Step 5
Then add all the chocolate at once. It can be crushed, but the mass is quite hot, the chocolate will dissolve well.

Step 6

Step 6
This is the chocolate custard mixture we got. Glossy, homogeneous, moderately thick.

Step 7

Step 7
Cover the saucepan with cling film and let cool. I put it in the refrigerator.

Step 8

Step 8
And only when the chocolate custard mixture has cooled well, beat the softened butter until white. In principle, if desired, you can add less oil or not add it at all. But it gives the cream stability and fluffiness.

Step 9

Step 9
The cooled custard mixture will become much denser.

Step 10

Step 10
For convenience, I transfer it to the chocolate mass in a larger container.

Step 11

Step 11
And I combine the chocolate base with butter. I do this very carefully, in small portions. First, add a few spoons of chocolate base to the butter. Because if the temperatures are different, the cream can easily separate, it’s not critical, but it’s better not to do that. If this suddenly happens, lower the bowl into warm water for a few seconds and mix well. The cream will lose its fluffiness, but will still be very tasty.

Step 12

Step 12
This is approximately the amount I combined.

Step 13

Step 13
And then I combine everything (I add butter mixed with a small amount of chocolate base to the overall chocolate mixture).

Step 14

Step 14
Beat well with a mixer.

Step 15

Step 15
This is how the cream turns out. Very aromatic, tasty...

Step 16

Step 16
Homogeneous, fairly stable.

Step 17

Step 17
And ready to use...

Step 18

Step 18
So chocolatey, aromatic, moderately sweet and not at all difficult to prepare. I really hope you liked the recipe and find it useful. All the best and brightest!!!

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