Chocolate cake with milk cream and chocolate chips
Desserts from Italy
Cold Chocolate Cake
Cold Chocolate Cake
translated by Italian with
Speaking of summer, chocolate is definitely less lalimento that comes to mind to people. But I have thought of this recipe in order to use the chocolate cake as a cold cake with the addition of caramel sauce and whipped cream.
coarsely chopped dark chocolate sciogliamolo in a water bath and let cool, stirring occasionally. Cut the butter into small pieces and pour into a bowl with the sugar
Beat with a whisk the butter until reduced cream. Now we break the eggs into a bowl and let slip one by one egg in the bowl with the butter
We continue in this way until you obtain a soft and homogeneous cream. Stir in the now lukewarm chocolate, pouring it directly into the bowl and continue whisking until completely merged into the mixture
Add the salt obtained allimpasto. We mix in a bowl the flour, cocoa and baking powder, sift now in chocolate mixture and helping with a spatula gently embed them in the dough
Imburriamo and floured cake tin made from a 22 cm and pour the dough inside. Level the surface of the compound and bake in oven preheated to 180 ° C for about 40-45 minutes.
Once we cooked sforniamo the chocolate cake and let it cool before turn them from the mold.
We prepare the condensed milk now. We pour the cornstarch into a bowl, combine the cold milk and stir with a spoon until smooth and create a thick creamy sauce. Leave aside.
Pour the sugar in a small pot with a thick bottom, then add the milk, butter and vanilla. Turn on the stove over medium heat, stir with a wooden spoon for 5 minutes
Lower the flame, you will see the down level of milk, then add the creamy sauce previously prepared and set aside.
Increase heat, extend back lebollizione clicked down for another minute, until the texture becomes thick and pale yellow. Turn off the heat, then stir unultima time for a few seconds.
To be used better place in the refrigerator for 5 to 6 hours.
Now we prepare the caramel sauce. For the caramel sauce must be dissolved in 150 grams of water 350 grams of sugar. Once the caramel will be of the desired color, add 150 g of hot water
The caramel begins to boil: wait until the surface foam dispel and stir with a whisk plated steel. The caramel sauce is ready.
At this point we put aside the caramel sauce and assemble the cream. Now we have all the ingredients to make up our cake.
Take the chocolate cake and put it on a wire rack, with the help of a wooden detachment, make many holes in the cake.
At this point we take the condensed milk and versiamolo on the cake, so as to penetrate the freshly made holes. We do the same thing with the caramel sauce.
At this point we decorate the surface of our cake with the whipped cream. We place the cake in the refrigerator for at least 3 hours so as to make the cake stand.