Today we will tell our readers how to cook an easy chocolate cream For chocolate cake. One that can be used as an independent dessert, because the consistency and taste of the finished cooled mass resembles pudding. Let's not ignore and traditional options biscuit decorations.
Recipe for a light cream for a cake with milk
Such a light one in milk is prepared from almost the same ingredients as custard. However, in the presented recipe there are no eggs, and even an inexperienced culinary specialist can complete it. Here is a complete list of ingredients for making the cream:
- fatty (from 4%) - 500 ml;
- butter - 1 tbsp. spoon;
- granulated sugar - 3 tbsp. spoons;
- cocoa powder - 2 tbsp. spoons;
- potato starch - 3 tbsp. spoons;
- a pinch of vanillin;
- salt - on the tip of a knife.
Cooking process
To make chocolate cream for chocolate cake, stock up on a small saucepan. Pour approximately 300 ml of milk into a container, add cocoa, butter, granulated sugar and salt. Now mix the ingredients and put the saucepan on the fire. The composition should come to a boil, turn off the gas and cook the cream for 2 minutes, stirring constantly. After the specified time has elapsed, remove the saucepan from the heat.
Now you need to take another bowl and place starch in it. It is necessary to dilute the bulk product in the remaining milk.
Tip: in order for the starch to dissolve in cold milk immediately without lumps, you need to add liquid a little bit, stirring the composition after each addition.
We combine the cold mass with the hot one, and again put it on slow fire. Very soon, our homemade chocolate cream will boil again. After boiling, the composition will swell and thicken almost immediately, but we need to cook the contents of the saucepan for some more time. Therefore, you need to make a little effort and stir the chocolate mass as quickly as possible. Cook again for 2 minutes, remove from heat, add vanilla sugar and cool the resulting chocolate cream. For chocolate cake, only completely chilled, refrigerated mass is used. If you decide to serve the cream as an independent dessert, then pour it into the bowls before sending it to the refrigerator.
The presented version of chocolate cream is not fat enough for waffle and sand cakes.
A little addition will help to make a clearer accent on the chocolate taste. When you coat the cakes with the resulting chilled composition, sprinkle with chips on top, then the taste of the dessert will be perfect.
If you plan to use the cake, do not forget to cover the composition in the refrigerator with a lid. But it is better not to cover the bowls with an independent dessert, as they will acquire an additional zest - they will be covered with a delicious crust.
Before cream impregnation, apply syrup to the cakes. Thus, the chocolate composition will be smoother and easier to spread on the biscuit.
The resulting pudding can be decorated with crushed nuts, chocolate chips, berries and whipped cream.
cream: recipe
Present to your attention basic recipe chocolate cream, which you can transform as you wish. For this you will need the following ingredients:
- condensed milk - 240 g;
- softened butter - 400 g;
- egg yolks - 2 pieces;
- cocoa powder - 40 g;
- cold water - 20 ml.
Cream making process
First you need to beat the egg yolks, adding water to them. You can use a whisk. This method also does not do without heating. Therefore, we place the yolks immediately in a saucepan and add condensed milk to them (a little more than half a jar). Stir the composition and boil to a dense density, stirring constantly. After the composition has thickened thoroughly, add cocoa directly to the saucepan and butter. It remains only to mix the ingredients in a saucepan, cool and can be used for its intended purpose.
Cream ganache
Glaze lovers like to make creamy chocolate cream not from cocoa, but from real bitter chocolate melted in hot cream. It turns out a rather viscous composition, similar to a truffle filling with a pronounced chocolate flavor. To prepare the cream, we need:
- cream 30% - 110 ml;
- butter - 35 g;
- bitter chocolate - 1 bar (100 g);
- powdered sugar - 2 tbsp. spoons.
Cream in a saucepan must be mixed with powder, put on fire, heated, but not boiled. Next, remove the composition from the stove and place the crushed chocolate into it, without stirring, leave for three minutes to melt. Then mix with a whisk, add butter and mix again. Cream ganache is ready. It can be used as a glaze or layer for in combination with the two options presented earlier.
Tip: if you increase the proportion of chocolate in the recipe, then the composition will turn out to be similar to truffle sweets. But for a layer of cakes, a cream with an increased proportion of cream in relation to chocolate is better.
Cake cream
A step-by-step recipe for making chocolate cream for a cocoa powder cake using different bases - butter, sour cream or cream. thick chocolate
35 min
275 kcal
3/5 (2)
According to the results of surveys of active users on sites dedicated to culinary arts, almost everyone loves chocolate and the pastries associated with it: burgers, cakes and especially cakes. However, any such product cannot do without chocolate cream for impregnation or cake decoration. Classical a version of such a cream in our family is prepared from cocoa powder according to the recipe of my grandmother, who knew how to easily and quickly make almost any culinary product.
Cooks are armed with several varieties of amazingly tasty, simple, thick and more liquid chocolate creams: this and classic oil cream, sour cream chocolate, and creamy chocolate cream for the cake. Today, we'll take a few minutes to focus on each of these creams to give you a complete understanding of how to properly prepare. successful chocolate cream.
Chocolate cream is universal cream for the cake. You can soak literally any product with it, both from heavy cakes and light biscuit test.
Butter chocolate cream
Kitchen appliances for all types of creams: prepare a voluminous saucepan with a thick bottom with a capacity of 1000 ml or more, several bowls with a capacity of 400 ml or more, as well as a scale or measuring cup, whisk, tablespoons and teaspoons. The presence of a blender with the ability to change the speed is also desirable, since the cream will need to be mixed well.
You will need:
If you like creams with a more pronounced chocolate flavor, then add more cocoa. In addition, you can completely replace cocoa powder with dark chocolate in the amount of 250-300 g.
Cream is ready! Put it on 1-3 hours to the coldest place in the refrigerator, and then use as directed. After soaking, your cake or small pastries will also need additional cooling for about 30-40 minutes.
Video step by step cooking chocolate buttercream
Check out how easy and quick chocolate buttercream is made with this recipe. step by step recipe:
Did you know? To enhance flavor and taste qualities cream, after applying it to the cake, sprinkle the surface a small amount grated chocolate, you can even milk with nuts and raisins.
However, if you prefer cream with sour cream and chocolate, then look at the next recipe.
Sour cream chocolate cream
Cooking time: 20-30 minutes.
You will need:
- 2 cups sour cream with a high fat content;
- 250 g of powdered sugar;
- 400 g dark chocolate;
- 100 g butter;
- 50 ml. boiled water;
- 7 g of vanillin;
- 1 teaspoon of salt.
Chocolate should be broken into pieces before you start cooking. You should definitely choose the freshest sour cream - the taste, smell and shelf life of your cream depend on it.
Cooking sequence
Ready! We send the cream to the refrigerator and forget about it for about 30 minutes. This type of cream will perfectly hold the shape of your cake, and it can also be used to make excellent decorations.
Video recipe for making sour cream chocolate cream
This recipe is very quick and easy to make! Watch the detailed video:
Finally, we move on to the next type of chocolate cream - creamy. It can be prepared thick for decorations or quite liquid to use as sweet sauce for desserts, so to increase the density, add more pieces of chocolate to the kneaded mass.
Creamy chocolate cream
Second name butter cream with chocolate - “ganache” and it comes from France, where famous truffles are often made from it, and also used as icing for cakes.
Preparation time: 15 minutes.
You will need:
- 150 g dark chocolate;
- 120 ml. cream with a high fat content;
- 40 g butter;
- 50 g of powdered sugar.
For this type of cream, it is important that the cream has a fat content of at least 33%, as they are an important component. Low-fat cream will make the cream unacceptably thin, so if you don't want a sweet sauce, choose the right ingredients.
Your amazing ganache is ready! This type does not require refrigeration, so don't be afraid to waste a lot of time waiting for it to be ready.
chocolate cream It's a great addition to any dessert or pastry. It can be served with pancakes, pancakes, biscuit cookies etc. The composition can include nuts, vanilla, fruit pieces, condensed milk, cottage cheese, etc. If you're ready to cook, consider the recipes.
Chocolate cream from cocoa
Required products:Butter pack
- 1 tsp liquor and vodka
- condensed milk - 1 jar
- cocoa - 1 tbsp. l.
Subtleties of preparation:
Cocoa powder is preferably diluted with hot milk or boiling water. In this case, the mass will turn out beautiful and homogeneous. Put the butter in a bowl, leave it for a while so that it melts slightly. As soon as it softens slightly, beat it until fluffy, add condensed milk. Add condensed milk in small portions, 1 tbsp. If the mass is whipped enough, then it will easily move away from the walls of the dishes. Pour cocoa, pour in boiling water or hot milk. You will get liquid chocolate mass, which you want to pour to the shared content. At the end, pour in 1 tsp. cognac.
Classic chocolate cream
You will need:Vanilla sugar - 1 tsp
- a pinch of kitchen salt
- bitter chocolate - 3 bars
- butter - 0.4 kg
- a couple of eggs
- powdered sugar - 2 tbsp.
How to cook:
Take the butter out of the fridge and let it soften for a while. Dissolve the chocolate in the microwave or in a water bath, let stand for a while. Combine the softened butter with powdered sugar, sprinkle in small portions. Beat in the egg, beat for a few seconds. Enter the second egg. Pour the melted chocolate, beat the total mass for about three minutes.
popular chocolate cream
Ingredients:Egg yolk
- pack of butter
- chocolate bar
- black coffee - 2 tablespoons
- granulated sugar - 0.6 cups
How to cook:
Brew coffee. It needs to be boiled, and not poured with boiling water. Separate the whites from the yolks. Proteins are not needed for cooking, but they can be used to make a biscuit. Pour the yolks into a separate saucepan, combine with sugar, beat until white. Add black strong coffee, place the container on water bath. While stirring continuously, heat the mixture until it thickens. Add chopped chocolate, stir. Remove the custard mass, cool slightly, add the butter, beat the mass until smooth.
Custard chocolate cream
Ingredients:Bitter chocolate bar
- a tablespoon of butter
- starch - 1.6 tbsp.
- egg yolk - 2 pieces
- granulated sugar - 2.1 tbsp.
- a glass of milk
How to cook:
Dessert can be prepared with a conventional whisk, it is not necessary to use a mixer. First, break a bar of chocolate into pieces, dissolve in a water bath or microwave oven. Pour the yolks into a saucepan, put starch and granulated sugar, beat until light homogeneous mass. Boil the milk in a separate bowl, mix with the yolk mass. Milk must be poured in a thin stream, while constantly whisking the mass with a whisk.
Grind the resulting mass through a sieve, put on a quiet fire. Beating does not need to be stopped, gradually brewing the mixture. Let the mass boil so that the mass becomes thick. Add the butter last, beat the sweet mass again. After cooling, place the container in a saucepan with cool water while continuing to beat. This will make the cream soft and homogeneous - without films and lumps.
Bake and eat on the site.
Chocolate cream - recipe with photo
You will need:Vanilla sugar sachet
- 1 liter of milk
- powdered sugar - 1.5 kg
- flour - 3 tablespoons
- butter - 1.6 kg
- egg yolk - 10 pcs.
- powdered sugar - 1.6 cups
- dark chocolate bar
Subtleties of preparation:
Break a bar of chocolate into small slices, put in a saucepan with milk, cook over low heat until the mass becomes homogeneous. Whisk powdered sugar with yolks, stir with flour and, continuing to beat, add milk. Put in a water bath, brew while stirring. The mass should thicken. Remove the container from the saucepan, and last add the vanilla sugar and butter.
Chocolate Cream Cake
You will need:
Vanilla sugar - a small spoon
- 1 g kitchen salt
- dark chocolate - 0.25 kg
- soft butter - 320 g
- powdered sugar - 0.43 kg
- large egg
How to cook:
Melt the chocolate in any way, cool it to 45 degrees. While the chocolate mass is cooling, beat the butter separately with vanilla sugar, enter the salt. Add the icing sugar and eggs one at a time to the butter. Once the mass is well whipped, mix it with melted chocolate and beat thoroughly again.
Chocolate cream photo:
Recipe for sponge cake
You will need:
Pair of yolks
- 20 ml of water
- cocoa - 35 g
- butter - 0.27 kg
- condensed milk - 0.2 liters
Subtleties of preparation:
Beat water and yolks with a whisk, pour in condensed milk, boil over low heat. Don't forget to stir constantly. After the mass becomes thick, add melted butter. Add cocoa, mix thoroughly. Refrigerate slightly before use.
And another recipe:
Required products:
Butter - 25 g
- powdered sugar, starch - 70 g each
- fat milk - 370 ml
- cocoa powder - 35 g
- 1 g of vanillin and salt
How to cook:
Salt powder, cocoa and half of the milk, boil over low heat. As soon as the mixture boils, keep the mass on the flame for three minutes. Stir the contents with a wooden spoon. Mix the other half of the milk thoroughly with the starch. Mix milk mixture with milk-starch mixture. But you do not need to do it right away, mix the mixture gradually. After thickening, remove the container from the stove, cook for 3 minutes after the start of bubbling. Add vanilla. Ready dessert cool to 45 degrees. Lubricate biscuit cakes after pre-cooling the cream.
chocolate molasses
Recipe #1
Required components:
Sugar - 0.2 kg
- flour, cocoa - 2.1 tbsp. spoons
- butter - 0.2 kg
- milk - 1.2 liters
How to do:
Combine butter with sugar and melt over low heat. Whisk thoroughly while cooking to break up any lumps. Add milk in small portions, stir with a wooden spoon, cook for ten minutes. Once thickened, remove from heat and let cool.
Recipe #2
You will need:
Large spoonful of cognac
- butter - 0.18 kg
- a couple of eggs
- a tablespoon of cocoa
- filtered water - 50 ml
- a cup of sugar
How to cook:
Pour some water into a container, combine with white sugar, boil over the quietest fire. Be sure to remove the foam, stir the contents. Whisk the eggs until they triple in size. Continue beating the eggs and add the syrup little by little. Continue beating for a few more minutes. Cool the egg mixture slightly, add butter, vanillin, cocoa and cognac, beat until smooth.
"Charlotte"
You will need:
Butter - 0.2 kg
- bitter chocolate - 170 g
- egg yolk - 4 pieces
- fat milk - 210 g
- cognac - 20 ml
- sugar - 210 g
How to cook:
Beat sugar and yolks with a high-speed mixer, add milk, mix well. Cook the mixture until thickened, let cool to 45 degrees. It is necessary to bring the contents to the required density using a water bath. Separately beat the butter, stir with a mixer for exactly 5 minutes. Pour in the cognac, beat the mass again, pour in the mixture of milk and yolk in small portions. Pour in the melted chocolate, beat again.
Popular french chocolate cream
You will need:
Water - 0.1 liters
- sugar - 0.15 kg
- butter - 360 g
- egg yolk - 6 pieces
- vanillin
How to cook:
Combine a pinch of salt with the yolks. Set aside. Pick up a saucepan with a dense bottom, pour clean water into it, place on medium heat. Add sugar, stir until dissolved. After boiling, bubbles will begin to appear, carefully remove them with a spatula. Turn up the heat, dip the silicone spatula into the low temperature water, and only then begin to remove the bubbles.
Prepare a bowl with cold water and immediately place a container with cream in it, which must be removed from the stove. Pour the syrup into the egg mixture in a thin stream, beat on low speed until it becomes room temperature, set aside. The mixture will be liquid right away, but it will thicken over time.
Now you can start the oil. Beat the softened butter in a small bowl until it turns a nice creamy white color. Add vanilla. Add almond essence or crushed nut pieces for flavor. Add a tablespoon of oil to a container with syrup and yolks. At first, the mass will look as if it is exfoliating. Whisk the mixture gradually until it thickens gradually. Popular chocolate cream for French cakes ready!
Recipe with strong coffee and chocolate
You will need:
Sugar - 120 g
- egg yolk - 2 pieces
- chocolate bar
- strong coffee - a couple of tablespoons
- butter - 75 g
How to cook:
For preparation use only natural freshly brewed coffee. Beat white sugar with yolks, beat with a mixer at high speed. Mix with finely chopped grated chocolate. After obtaining a homogeneous mixture, add butter. Beat for a couple of minutes.
ganache
Required products:
Powdered sugar - 2.1 tbsp. spoons
- fatty butter - 25 g
- chocolate - 90 g
- fat cream - 120 ml
How to cook:
Bring the icing sugar mixed with the cream to a boil over low heat. Remove from the hob and leave for a couple of minutes to melt the chocolate. Enter butter. After cooling, the dessert will become matte.
Homemade confectionery- this is a whole art and a reverent topic for most modern housewives who dream of learning how to cook, for example, their own biscuit cakes. And which of them can do without a seductive cream, which not only decorates pastries, but also serves as the final chord in the overall range of taste!
Experienced confectioners advise choosing a cream, focusing on the quality of the test base. For example, cream chocolate biscuit should shade a little, but at the same time complement the overall taste of baking and soak well air cakes. It is this component that can make the cake a unique work of culinary art.
Sour cream for chocolate biscuit
Sour cream is very light, airy. It well and quickly impregnates porous biscuit cakes, but has a soft taste. The situation is easily corrected by the addition of vanilla and cinnamon, which are ideally combined with the taste of chocolate and complement it.
Ingredients:
- 400 g sour cream (fat content over 25%);
- 1 st. granulated sugar;
- 1 pinch of vanillin;
- 1 pinch of cinnamon.
Cooking:
Cherry chocolate sponge cake recipe
Cherry and chocolate are an amazing combination of flavors. Dark biscuit cakes, decorated with airy pink cream, look amazingly beautiful, and the cake turns out to be moderately sweet, with a very bright taste.
Ingredients:
- 100 g cherries (fresh or frozen);
- 1 pack of butter (200 g);
- 150 g sugar.
Cooking:
Custard for chocolate cake
The bright taste of chocolate is more clearly manifested in the background. gentle cream with boiled condensed milk.
Ingredients:
- 1 st. milk;
- 2 tbsp. l. flour;
- 2 tbsp. l. Sahara;
- 100 g butter;
- 1 can of boiled condensed milk.
Cooking:
- Dissolve the sugar in warm milk, then dissolve the flour and put the mixture on low heat.
- Boil it until it thickens, and constantly stir vigorously, otherwise everything will burn, and the taste of the base for the cream will deteriorate.
- soft butter and boiled condensed milk beat with a mixer and add to the chilled flour mass.
- Continue whisking until the cream becomes homogeneous, airy, with stable peaks.
Cottage cheese cream with strawberries for chocolate cake
Snow-white cream looks great with dark cakes, and strawberries emphasize the taste of chocolate. The cake turns out to be light, tasty, with a touch of freshness and not at all cloying.
Ingredients:
- 500 g low-fat cottage cheese;
- 1 st. powdered sugar;
- 2 tbsp. l. dry gelatin;
- 100 ml of milk;
- 250 ml heavy cream (30%);
- 300 g strawberries.
Cooking:
- Prepare the base for the cream. Pour hot milk into gelatin and stir until it is completely dissolved. Strain.
- Rub the cottage cheese through a sieve to remove excess grit and make it more uniform. Rub the resulting paste with powdered sugar.
- IN curd mass pour in the milk with gelatin and mix everything well, carefully add the whipped cream into a stable foam.
- Cut strawberries into small pieces, put in the resulting cream - and you can immediately start decorating the chilled cake.
Butter cream for chocolate biscuit cake
This cream is good on its own. But its taste can be made richer by introducing such additional ingredients like sweet syrup and prunes.
Ingredients:
- 500 ml cream with a fat content of 30%;
- 150 ml of liquor or sweet syrup;
- 3 art. l. Sahara;
- 200 g prunes.
Cooking:
- First of all, prepare dried fruits. Wash and dry them. If the prunes are too dry, pour boiling water over them and soak for 5 minutes. Cut the softened fruits into small pieces.
- Put prunes in glass jar, fill with liquor or syrup and refrigerate overnight.
- Grind dried fruits soaked in syrup before adding to the cream in a blender until puree or dense jam.
- Whip the cream with a mixer until firm peaks. Add sugar in the process of whipping in small portions.
- Then there are two options. You can combine both masses or grease the cakes in layers: first prunes soaked in liquor or syrup, and whipped cream on top.
Cocoa chocolate cake cream
Chocolate "squared" - isn't that the most the best treat for the real sweet tooth!
Why is it considered that pregnant women should not cut their hair? There are two approaches to the ban on cutting hair: folk and scientific. Let's consider both.
Popular sign: why pregnant women should not cut their hair?
It is believed that when cutting hair, a woman shortens the life of her child. For example, he may be born dead or not live long after birth. People believed that it was in the hair that the vitality of the mother and child was recruited. Moreover, it was not allowed to cut a child under a year old: from this vitality subsided or "the mind was cut off."
Many ancient rituals are associated with hair. For example, at baptism, a lock of hair is rolled into wax, at a wedding, braids are braided for the bride, and at the funeral of her husband, the widow let her hair down. These and other signs about hair are associated with life and death. It was also believed that having human hair, any sorcerer could harm him.
There are other explanations why a pregnant woman should not have a haircut. For example, a woman's hair is considered her the best protection, something like a scarf or cape. To lose them is to lose protection. And even earlier, in ancient times, it was believed that hair could partially warm a woman and her child in severe frosts.
Scientific substantiation of superstition
Why do some doctors also not advise pregnant women to cut their hair at certain times? Are they superstitious too? Not at all. It turns out that there is a perfectly logical explanation why pregnant women should not cut their hair. The fact is that after a haircut, the hair begins to grow even more intensively, they will have to be cut more often. And for hair growth leaves the body a lot useful substances: vitamins, minerals, proteins that the fetus needs more.
Of course, if you consume these same vitamins, proteins and minerals in sufficient quantities, then there will be no problems. And if you don’t have enough of them in your body, and even the child takes everything that you have, then at the end of pregnancy you risk being left without hair and without teeth, with sore muscles.
Signs: what not to do when pregnant?
Folk omens did not come about by chance. For centuries, people have been watching pregnant women, childbirth, the growth of the child, his character, etc. All this takes a long period, and therefore will accept, associated with future mother and a lot of kids. And all these signs predicted some kind of danger that warned the woman and the child.
Why is it impossible for a pregnant woman to look at terrible animals, the dead, freaks? It was believed that the child will be born ugly. And how can this fact be explained from a medical point of view?
The mood and condition of the mother affects the hormones that are transmitted through the placenta to the fetus. The child usually experiences the same emotions as the mother. And he from the very early term starts making faces. Therefore, various shocks and experiences can affect not only the character of the child, but also the appearance.
Pregnant women should not step over products grown in the ground, for example, potatoes, beets, etc. This is rather just a tribute to the earth, its fruits.
There should be no knots on a woman's clothes: they do not let the child into the outside world. You can not sew, knit, weave, etc. All this is somehow connected with the umbilical cord, which can be wrapped around the child.
Most likely, the fact is that a woman in labor cannot sit in one position for a long time, she should walk more, lie down, but not sit, because this increases the load on the fetus. And for a long time, the head descends into the pelvis, so sitting a woman can harm the child.
The sign not to show the newborn up to forty days to outsiders is also quite understandable. It's not just about the "evil eye". It’s just that the child is still very weak, his immunity has not yet been formed, and strangers can bring an infection into the house. Yes, and unnecessary excitement, many new experiences for a child can be a heavy burden.
You can not kiss newborns: they can become dumb. The explanation is quite simple: you should not expose the child to infections, you must follow the rules of hygiene so as not to infect the baby.
very stupid remarks
And there are some very stupid signs associated with pregnant women. Of course, at first glance, these signs seem very funny, but often it is quite possible to find a reasonable explanation for some of them. It might be worth listening to them.
- A bath should not be taken by a pregnant woman;
- You can not tell anyone about pregnancy;
- Do not eat eggs with two yolks;
- You can not eat secretly;
- The name of the unborn child must be kept secret;
- You can not play with the cat and touch it;
- You can't sit on the porch;
- A pregnant woman should not touch her face;
- You can not sit cross-legged;
- You can not refuse a woman when she asks for food;
- You can not raise your hands above your head;
- It is impossible to be interested in the sex of the unborn child before childbirth;
- You can not buy things for the baby before the birth;
- Pregnant women should not swear;
- You can not rock a crying baby in a cradle or stroller, only in your arms;
- Pregnant women should not wear gold or silver jewelry;
- You can not photograph a pregnant woman or draw her portrait.
Superstition or scientific fact?
So to cut or not to cut your hair while pregnant? In most cases, all signs are prejudices. If a woman fulfills all the conditions of doctors, takes vitamins, leads a healthy lifestyle, does not get upset and is not stressed, then everything is possible for her, but in moderation. An exception is the use harmful products, smoking, alcohol, strenuous exercise.
