Delicate milk cream filling awaits you inside the airy chocolate cake!
It is necessary
- For 2-3 servings for muffins:
- - 50 g butter + for lubricating molds;
- - 2 eggs;
- - 70 g of dark chocolate;
- - 30 g of sugar;
- - 10 g of corn starch;
- - 20 g flour;
- - 10 g of cocoa powder.
- For the cream:
- - 150 ml of milk;
- - 2 yolks;
- - 30 g of icing sugar;
- - 0.25 tbsp corn starch;
- - 1 capsule of cardamom.
Instructions
Step 1
Preparing the milk filling. In a small saucepan, combine the milk with the cardamom capsule and bring to a boil. Set aside from heat and let it brew for 10 minutes, and then strain.
Step 2
Beat the yolks with powdered sugar until lightened. Add starch and, without turning off the mixer, pour in hot milk in a thin stream. Return the mixture to the saucepan and simmer until thickened. Allow to cool, pour into ice cube trays and place in the freezer until completely frozen.
Step 3
Put the oven to heat up to 200 degrees. Grease the molds with butter and sprinkle a little with flour or cocoa. While we are preparing the dough, remove the molds in the cold.
Step 4
In a water bath, melt the butter and chocolate and stir until smooth with the addition of sugar. Remove from heat and cool slightly. Then add eggs, flour and starch to the chocolate one by one. Stir everything until smooth.
Step 5
Take the molds out of the refrigerator. Put a spoonful of dough in each, put on top, slightly pressing the frozen cream and cover with the remaining chocolate mass. Put in the oven for 10 minutes. Allow to cool for a minute, turn on a plate and serve immediately, because as the dessert cools, the filling hardens.
