Japanese cuisine is famous not only for sushi and rolls, but also for a variety of hot dishes and desserts. It is not uncommon for the Japanese to finish their meal with a portion of egg cake with delicate cream and original chocolate cream sauce.
It is necessary
- For the cupcake:
- - 6 eggs;
- - 0.5 teaspoons of salt;
- - 10 g butter;
- - 3 tbsp. tablespoons of granulated sugar;
- - a pinch of potato starch;
- For the cream:
- - 6 eggs;
- - 1 liter of milk;
- - vanilla pod;
- - 120 g of sugar;
- For the cream sauce:
- - 4 things. eggs;
- - 1 liter of milk;
- - 150 g of sugar;
- - 200 g sour cream;
- - 4 tbsp. tablespoons of flour;
- - 200 g of dark chocolate;
Instructions
Step 1
Hard boil the eggs. After peeling the eggshell, separate the yolks from the whites. Chop the whites into small pieces or grate them on a coarse grater. Then mix them with 1, 5 tablespoons of sugar and starch. Place a layer of proteins on the bottom of the previously oiled pan. Mash the yolks with a fork and mix with the remaining sugar and salt. Spread the yolks over the protein layer.
Step 2
Bake the cake in a double boiler for 15-20 minutes. If you don't have a steamer, you can use the steam bath to cook the cake. Fill a large saucepan with water and bring to a boil. Place the muffin pan in a pot of boiling water. You can also cook the cake in the oven, but the baking dish must be placed in a bowl of water.
Step 3
Prepare your muffin cream. Separate the yolks from the whites. Beat the egg yolks and sugar with a mixer until whitened. Pour vanillin into milk, put on fire and bring to a boil. Add the yolk mass to the milk and mix well, remove from heat.
Step 4
Heat the water to a boil in a large saucepan and place a saucepan or bowl of egg and milk mixture in it. Cook the cream on a steam bath over low heat until thickened, until it starts to stick to the spoon. Place the cooled cream in the refrigerator for 30 minutes.
Step 5
For a chocolate cream sauce, combine the flour with sour cream and a little cold milk. Separate the yolks from the whites, add the yolks to the sour cream. Stir well. Melt the chocolate in a steam bath or in the microwave, and then add it along with sugar to the remaining milk, heat the resulting mixture.
Step 6
Add sour cream and flour mass to the chocolate mixture and mix thoroughly, heat in the microwave for 3 minutes at maximum power. Cool the finished cream sauce. Cut egg muffins into slices, drizzle with cream and sprinkle with finely grated white chocolate. Serve the chocolate cream sauce with the cake.
