Chocolate custard

If you have prepared an oven cake and you were not satisfied with the result because it was too dry, I could suggest an "interesting idea! Today we will find the right solution to revive a sad dry cake: I propose you an exquisite chocolate custard that no one will be able to. resist, ideal for filling cakes and sweets!

Video of the Recipe

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Identity Card of the Recipe

• 174 KCal Calories per serving

• Ingrediants

  • 5 g of bitter cocoa
  • 100 g of dark chocolate
  • 40 g of rice starch or type 00 white flour
  • 500 ml of semi-skimmed milk
  • 80 g (4 medium) of egg yolks
  • 1 vial of vanilla flavoring or 1 sachet of vanillin
  • 90 g of sugar
  • 1 pinch of salt

  Materials Needed

  • Electric hand mixer
  • High-sided container
  • Casserole
  • Spatula
  • Whip
  • Chopping board
  • Knife
  • Transparent film
  • Bowl

  Preparation

  1. Shell the eggs and divide the egg whites from the yolks. Pour the egg yolks into the container of the electric mixer or into a bowl, add the sugar, salt and vanillin. Mix everything until it forms a cream.
  2. Meanwhile, coarsely chop the dark chocolate.
  3. Heat part of the milk in a saucepan (about 400 ml); once hot, add the dark chocolate cut into small pieces and mix with a whisk to facilitate melting.
  4. In a small bowl, sift the white flour with the cocoa; add the mixture obtained gradually to the egg and sugar mixture, gradually adding the remaining milk (about 100 ml).
  5. At this point, pour the egg mixture directly into the hot chocolate milk and, always stirring, cook, avoiding boiling: in this way, you will obtain a smooth, homogeneous product without lumps.

  Did you know that
  The less experienced can prepare the same custard using the bain-marie method: in this case, the risk of the egg proteins to coagulate (or to form lumps) will be considerably lower.

  6. Pour the chocolate custard into a bowl and cover with cling film: it is recommended to place the film in direct contact with the chocolate custard to avoid the formation of the surface crust.
  7. Once cool, remove the cling film and use the custard to taste.

  Alice's comment - PersonalCooker

  All cakes will put on a smile with this chocolate custard! You can also use it to fill cream puffs or you can simply serve it as a dessert spoon, perhaps making it softer by adding a part of Chantilly cream! Try filling a hazelnut cake with this delicious chocolate custard.

  Nutritional values ​​and Health Comment on the recipe

  The Chocolate Custard is a pastry base; it is a type of filling or covering that is low in fat (mostly saturated) and with a considerable amount of sugar (simple and complex). The Chocolate Custard is quite caloric and very rich in cholesterol (regarding the use of egg yolks). All these characteristics make it unsuitable ESPECIALLY for the diet of overweight and hypercholesterolemic subjects. Being a pastry base NOT to be consumed individually, it is not possible to establish a recommendable average portion.