Chocolate cake with milk cream is a quick, easy-to-make, and absolutely delicious dessert that will bring smiles to the faces of both children and adults. This recipe combines the intense flavor of chocolate with a fine milk cream, resulting in a cake reminiscent of the famous Kinder delicacy. Let's get to work!
Preparation time: 20 minutes
Baking time: 30-35 minutes
Total: 50-55 minutes
Number of servings: 12
Ingredients needed:
For the chocolate base:
- 200 g high-quality dark chocolate
- 150 g butter
- 200 g sugar
- 4 large eggs
- 100 g flour
- 1 pinch of salt
- 1 teaspoon vanilla extract
For the milk cream:
- 500 ml milk
- 100 g sugar
- 40 g cornstarch
- 2 egg yolks
- 100 g butter (at room temperature)
- 1 teaspoon vanilla extract
For decoration:
- Grated chocolate or chocolate chips
- Cocoa powder for dusting (optional)
Step by step:
1. Preparing the chocolate base: Start by preheating the oven to 180°C. Line a 20x30 cm baking tray with parchment paper. In a bowl over a bain-marie, melt the dark chocolate along with the butter, stirring constantly until smooth. Let the mixture cool slightly.
2. Mixing the ingredients: In a bowl, beat the eggs with the sugar until frothy. Add the vanilla extract, then gradually pour in the chocolate and butter mixture, continuing to mix. Fold in the flour and salt gently to avoid losing air in the mixture.
3. Baking the base: Pour the mixture into the prepared tray and level the surface. Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely in the tray.
4. Preparing the milk cream: In a saucepan, combine the milk, sugar, and cornstarch. Mix well to avoid lumps. Add the egg yolks and place the saucepan over medium heat. Stir constantly until the cream begins to thicken. Once it reaches the desired consistency, remove it from the heat and add the butter and vanilla extract. Mix until smooth.
5. Assembling the cake: Pour the milk cream over the cooled chocolate base, smoothing it out with a spatula. Refrigerate the cake for at least 2 hours, ideally overnight, to allow the flavors to meld and the cream to set well.
6. Decorating: Before serving, you can decorate the cake with grated chocolate or chocolate chips, and for an elegant touch, dust it with cocoa.
Serving suggestion: Cut the cake into squares or rectangles and serve it with a glass of cold milk or a scoop of vanilla ice cream on the side. This combination will turn the dessert into a perfect experience.
Possible variations: For a fresh note, you can add a few drops of orange juice to the milk cream or try replacing the dark chocolate with milk chocolate for a sweeter taste. You can also experiment with flavors like almonds or coconut to customize the cake to your preferences.
This chocolate cake with milk cream is not only a simple recipe but also a true delicacy, perfect for any occasion. Enjoy every slice and cherish the moments spent with your loved ones!
Preparation time: 20 minutes
Baking time: 30-35 minutes
Total: 50-55 minutes
Number of servings: 12
Ingredients needed:
For the chocolate base:
- 200 g high-quality dark chocolate
- 150 g butter
- 200 g sugar
- 4 large eggs
- 100 g flour
- 1 pinch of salt
- 1 teaspoon vanilla extract
For the milk cream:
- 500 ml milk
- 100 g sugar
- 40 g cornstarch
- 2 egg yolks
- 100 g butter (at room temperature)
- 1 teaspoon vanilla extract
For decoration:
- Grated chocolate or chocolate chips
- Cocoa powder for dusting (optional)
Step by step:
1. Preparing the chocolate base: Start by preheating the oven to 180°C. Line a 20x30 cm baking tray with parchment paper. In a bowl over a bain-marie, melt the dark chocolate along with the butter, stirring constantly until smooth. Let the mixture cool slightly.
2. Mixing the ingredients: In a bowl, beat the eggs with the sugar until frothy. Add the vanilla extract, then gradually pour in the chocolate and butter mixture, continuing to mix. Fold in the flour and salt gently to avoid losing air in the mixture.
3. Baking the base: Pour the mixture into the prepared tray and level the surface. Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely in the tray.
4. Preparing the milk cream: In a saucepan, combine the milk, sugar, and cornstarch. Mix well to avoid lumps. Add the egg yolks and place the saucepan over medium heat. Stir constantly until the cream begins to thicken. Once it reaches the desired consistency, remove it from the heat and add the butter and vanilla extract. Mix until smooth.
5. Assembling the cake: Pour the milk cream over the cooled chocolate base, smoothing it out with a spatula. Refrigerate the cake for at least 2 hours, ideally overnight, to allow the flavors to meld and the cream to set well.
6. Decorating: Before serving, you can decorate the cake with grated chocolate or chocolate chips, and for an elegant touch, dust it with cocoa.
Serving suggestion: Cut the cake into squares or rectangles and serve it with a glass of cold milk or a scoop of vanilla ice cream on the side. This combination will turn the dessert into a perfect experience.
Possible variations: For a fresh note, you can add a few drops of orange juice to the milk cream or try replacing the dark chocolate with milk chocolate for a sweeter taste. You can also experiment with flavors like almonds or coconut to customize the cake to your preferences.
This chocolate cake with milk cream is not only a simple recipe but also a true delicacy, perfect for any occasion. Enjoy every slice and cherish the moments spent with your loved ones!