756
0
Girls, this is an incredibly delicious and quick dessert without flour and whipped cream! My favorite, most tender and moist chocolate cake for tea or coffee without baking.
Ingredients:
Chocolate cream:
- 40 g of sugar
- 30 g cocoa
- 20 g of corn starch
- 350 ml of milk
- 80 g of dark chocolate
White cream:
- 5 egg yolks
- 30 g of sugar
- 1 tsp. vanilla sugar
- 30 g of corn starch
- 500 ml of milk
- 120 g of softened butter
Shortbread:
- 200 g biscuits
- 20 g cocoa
- 70 g of melted butter
Preparation:
Chocolate cream:
I mix sugar with cocoa and starch in a thick-bottomed saucepan. I pour in milk and mix until smooth. I put it on the fire and, stirring constantly, bring it to a boil. Then I cut the chocolate into pieces, put it in the saucepan and cook until it is completely dissolved and thickened. I transfer it to a bowl, cover with cling film and leave it to cool completely. Then I transfer the cream to a pastry bag.
In another saucepan, mix the egg yolks with sugar, vanilla sugar and starch. Pour in the milk and stir until smooth. Put on the heat and, stirring constantly, cook until thickened. Transfer to a bowl, cover with cling film and leave to cool completely.
I beat the soft butter with a mixer until fluffy, gradually adding the cooled custard cream mass. I beat until the cream is smooth. I transfer the cream to a pastry bag.
Shortbread:
I grind the cookies into crumbs with a blender, add cocoa and mix. I pour in the melted butter and mix until smooth.
I put some of the shortcrust pastry into a springform pan and cover it with some of the chocolate cream, smoothing it out over the pan.
I spread some of the white cream on top of the chocolate cream and spread it evenly over the form. On top of the cream I spread the second part of the shortcrust pastry. Then I spread the second part of the chocolate and white cream.
I decorate as desired, sprinkling with shortcrust pastry and piping chocolate cream through a pastry bag. I put it in the refrigerator to stabilize the cake and then enjoy!
