Milk and chocolate cubes

Name: Milk and chocolate cubes - Geanina D.
Ingredients: Dough: (the ingredients are for 1 sheet) 2 eggs 2 tablespoons of sugar 2 tablespoons of oil 2 tablespoons of flour 1 teaspoon of cocoa 1 teaspoon of starch 1 pinch of baking powder Cream: 150 g butter; 4 tablespoons of liquid cream

Dessert - Milk and chocolate cubes by Geanina D. - Recipia

Milk and Chocolate Cubes I’ve made these milk and chocolate cubes several times, especially when I need a creamy dessert that can be easily portioned. There’s never much left on the platter. The layers are tender, the cream has a distinct milk flavor, and the chocolate layers are just right – not too thick or too sweet. It’s not a complicated dessert, just requires a bit of patience for assembling and cooling. Quick Info Total Time: about 2 hours (including cooling, not counting overnight refrigeration) Preparation Time: around 40 minutes active Baking Time: 10-12 minutes for each layer (3 layers) Servings: 16 cubes Difficulty: medium Recipe Type: cream dessert, for special occasions or weekends Ingredients Layers (for a single layer, repeat 3 times for all layers): 2 eggs 2 tablespoons sugar 2 tablespoons oil 2 tablespoons flour 1 teaspoon cocoa powder 1 teaspoon cornstarch 1 pinch baking powder Cream: 150 g butter 40 g cornstarch 2 tablespoons flour 650 ml milk 125 g sugar 3 packets vanilla sugar Chocolate Layers: 110 g chocolate 7 tablespoons liquid cream Final Glaze: 100 g chocolate 3-4 tablespoons liquid cream Instructions 1. Preparing the Sponge Cake Layers 1.1. For each layer: separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, mixing for another 2-3 minutes until it reaches meringue consistency. 1.2. Gently fold in the oil and egg yolks into the egg white foam, mixing lightly, not with a mixer, to avoid deflating the mixture. 1.3. In a separate bowl, mix the flour, cocoa powder, cornstarch, and baking powder. Sift them twice. 1.4. Gradually add the dry ingredients to the egg mixture in several batches, folding gently from the bottom up with a spatula. 1.5. Line a square baking pan (24 cm) with parchment paper or foil, pour in the batter, and level it out. 1.6. Bake in a preheated oven at 180°C for 10-12 minutes (use the toothpick test – no batter should stick). 1.7. Repeat the process for the other two layers. Let them cool completely on a rack or on paper. 2. Milk Cream 2.1. Melt the butter in a small pot over low heat. 2.2. Add the flour mixed with cornstarch. Cook for 2-3 minutes, stirring constantly with a whisk to prevent sticking. 2.3. Gradually pour in the cold milk, mixing vigorously after each addition to avoid lumps. 2.4. Keep on low heat, stirring constantly until it thickens to a pudding-like consistency. 2.5. Remove from heat. Add a pinch of salt, sugar, and vanilla sugar. Mix until the sugar dissolves. 2.6. Allow the cream to cool for about 10 minutes. 2.7. Transfer the cream to a bowl and mix on high speed for 5-6 minutes until creamy and slightly elastic. Let it cool completely. Before spreading it on the layers, mix the cream for a few more seconds. 3. Chocolate Layers 3.1. For each layer: melt 110 g chocolate with 7 tablespoons of liquid cream over a double boiler or very low heat until it becomes a glossy glaze. Do not boil. 3.2. Use half of this glaze for the first chocolate layer, and the rest for the second. 4. Assembly 4.1. On a flat plate, place the first sponge cake layer. Spread one-third of the milk cream evenly. 4.2. Spread half of the chocolate glaze (the layer from step 3.1). 4.3. Place the second layer, pressing gently, add another third of the cream, and the remaining chocolate glaze. 4.4. Cover with the last layer, then spread the remaining cream on top. 4.5. Refrigerate the dessert, covered, overnight. 5. Cutting and Final Decoration 5.1. Remove the dessert from the fridge. With a very sharp knife, dipped in hot water and wiped dry, trim the edges for a uniform appearance. Cut into 16 equal cubes (4x4 rows). 5.2. Melt 100 g chocolate with 3-4 tablespoons of liquid cream. Place a teaspoon of glaze on each cube. Refrigerate for another 30-60 minutes to let the glaze set. Why I Make This Recipe Often The cubes slice neatly and remain stable in the fridge. The flavor is balanced, not overly sweet. They can be made a day in advance for festive meals or when I don’t want to make desserts with raw creams. They keep well, and the texture doesn’t change from one day to the next. Tips and Variations Tips For the layers, whip the egg whites sufficiently; otherwise, the mixture won’t rise well. The cream must be completely cooled before spreading it on the layers to prevent them from becoming too soft. For cutting, always use a knife dipped in hot water – otherwise, the cream will stick, and the edges won’t be straight. Substitutions The butter in the cream can be replaced with margarine with 80% fat, but the flavor will differ. The liquid cream for the chocolate should be unsweetened; otherwise, the glaze will be too sweet. The flour in the layers can be substituted with the same amount of cornstarch if you have no other option, but it will result in a more fragile layer. Variations You can use dark or milk chocolate according to your taste. For a more intense note, add a little instant coffee dissolved in the liquid cream for the glaze. Chopped dried fruits can be added between the layers, but not too many as they may affect the texture. Serving Ideas You can place them in muffin liners for easier handling at parties. The cubes transport well if chilled beforehand. They are suitable for a platter of assorted desserts, as they are easy to share. Frequently Asked Questions 1. Can I bake all the layers at once if I have multiple pans? You can bake two pans simultaneously if you have a convection oven, but monitor the baking times – the layers should not dry out. 2. Do I need to use parchment paper, or can I bake directly in a greased pan? It’s recommended to use parchment paper; otherwise, the layers may stick or tear when removed. 3. What should I do if the cream has lumps? You can blend the warm cream with an immersion blender or whisk, even after mixing it at the end. It’s important to pour in the milk gradually. 4. What type of chocolate works best for the glaze? Chocolate with 50-60% cocoa balances the flavor, but you can also use milk chocolate if you prefer a sweeter taste. 5. Can the dessert be frozen? I do not recommend freezing, as the layers become soggy after thawing, and the chocolate glaze develops an unpleasant texture. Nutritional Values (estimated) For one cube (out of 16): approximately 210 kcal Carbohydrates: 25 g Protein: 3 g Fat: 11 g These are estimated values for the portion of dessert with cream, layers, and chocolate glaze. Storage and Reheating Store in the fridge, covered, for up to 4 days. I do not recommend reheating – they are best served cold. If you need to cut them again, let the dessert sit at room temperature for 5 minutes to make cutting easier. If left out too long, the cream may become too soft.

Milk and chocolate cubes

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