Chocolate cream is an excellent impregnation for many confectionery products. It gives baking aroma and a unique taste to baking. We offer you a recipe for a chocolate cream for a cake made from cocoa, which even an inexperienced mistress can make.
Chocolate cream for cocoa powder cake
Ingredients:
- milk - 105 ml;
- butter - 105 g;
- sugar - 195 g;
- wheat flour - 30 g;
- cocoa powder - 25 g.
Preparation
Chop the creamy butter into small pieces, put it into a saucepan and send the dishes to a weak fire. Then add sugar, throw cocoa and flour. All well mix and pour gently cold milk. Boil the cream until thickened for 10 minutes, stirring constantly with a spoon. The finished delicacy is cooled and used to impregnate cakes.
Chocolate cream for cocoa cake
Ingredients:
- eggs - 125 g;
- Butter - 405 g;
- vanilla - 5 g;
- cocoa - 25 g;
- cognac table - 0,5 tsp.
For syrup:
- sugar - 305 g;
- water - 105 ml.
Preparation
In a small bowl we pour water, we throw sugar and put dishes on fire. We bring the mixture to the boil, taking off the foam with a bubble and stirring.
Meanwhile, beat the eggs separately, and then gently pour into the sugar syrup, cool and roll the cocoa powder. We lay out the softened creamy oil, add vanilla powder, pour in the cognac and beat the cream with a mixer until it is homogeneous.
Chocolate cream from cocoa and sour cream
Ingredients:
- powdered sugar - 105 g;
- sour cream - 105 ml;
- gelatin dry - 10 g;
- cocoa - 65 g.
Preparation
Chilled non-fat sour cream is poured into a convenient dish and beat well with a mixer, gradually adding sugar. Next, throw dry cocoa and mix. Gelatin is dissolved separately in cold water, and then we mix it into the resulting mixture. A ready-made chocolate cream from cocoa powder is used to impregnate biscuit or served to hot tea, spilling over the molds.
How to make a chocolate cream from cocoa?
Ingredients:
- milk - 105 ml;
- cottage cheese - 20 g;
- cream 15% - 25 ml;
- sugar - to taste;
- cocoa - 15 g.
Preparation
Cottage cheese beat up with a mixer, pour gradually cocoa powder and throw sugar to taste. Next, pour in warm milk and stir whisk until smooth. After shifting the finished delicacy in a glass, decorate the top with whipped cream and serve for dessert.
Chocolate cream with condensed milk and cocoa
Ingredients:
- butter - 205 g;
- cocoa powder - 55 g;
- condensed milk - 205 g.
Preparation
Fold the melted butter until smooth with a mixer. Gradually pour condensed milk, mix and pour cocoa. Again, whip the cream until smooth, and then use it for the intended purpose.