To cook delicious chocolate dessert that would melt in your mouth and be remembered for its delicious appearance, the hostess needs to follow a number of rules.

First, stock up essential products; secondly, to properly hammer the dough and chocolate cream; third, turn on the imagination and decorate the chocolate cake.

One of the basic steps to turn your cocoa chocolate cake into cooking masterpiece, this is the preparation of the cream. For biscuit cakes with cocoa, several types of interlayer are suitable, and we will talk about them today.

Requirements for cream for sponge cake with cocoa

For any cream, you need certain products, and most importantly, they must be of high quality.

Whichever ingredient you purchase, be sure to keep it fresh, or the end result may ruin the flavor of the entire dessert.

The good news is that even a novice housewife, who had no idea about such things before, can handle the preparation of the cream.

General Provisions:

1. Chocolate cream should be thick, too thin will make the chocolate cake with cocoa wet. The opposite should not be allowed, otherwise the chocolate cream will poorly saturate the chocolate cake.
2. A mixer will help to add lightness and airiness to the cream. In its absence, you can get by with a hand whisk, but then it will take more time and effort to complete the task.
3. The flavor and aroma of the cream depend on the additional ingredients you add. Very often, coconut or chocolate chips are added to chocolate cream on a chocolate cake, vanilla sugar, chopped nuts.

Classic Recipe: Custard Custard with Cocoa

Give the dessert with cocoa tenderness and special taste you can use custard in milk. But not only for impregnating the biscuit is used custard.

Eclairs, straws, other sweet pastries rarely does without filling or cream interlayer.

For one liter of milk you will need:

a bag of vanilla sugar; 0.3 kg of white sugar; 4 eggs; tablespoon butter and 6 tbsp. tablespoons of wheat flour.

We start cooking by pouring milk into a saucepan with a thick bottom and placing it on the stove.

Then:

1. Heat milk and mix with granulated sugar. Bring the liquid to a boil and dissolve all sugar crystals.
2. In a separate bowl, beat eggs with flour and vanilla sugar.
3. With constant stirring, add a few tablespoons of hot milk to the resulting mass and beat thoroughly with a whisk. You should have a smooth mixture that needs to be poured into a saucepan.
4. Heat the cream over low heat until thickened.
5. Add butter, mix thoroughly and pour into a bowl.
6. To prevent a dense crust from forming on the surface, cover thick cream cling film... It should be pressed tightly against the cream so that condensation does not form during the cooling process.

Get the Recipe: Delicious Curd Cream

Butter thick cream based on fermented milk cheese retains its shape well, has a delicate and airy consistency.

It goes well with ingredients such as nuts, chocolate, dried fruits, berries.

Before preparing the layer, the cottage cheese must be subjected to preliminary preparation, that is, wipe it through a sieve or interrupt with a blender.

After such processing, any grains will disappear without a trace, and the product itself will acquire a soft texture.

Take:

oil - one pack; 400 g of cottage cheese; 1 cup powdered or fine sugar any flavoring.

Progress:

1. Rub the cottage cheese through a sieve.
2. Soften the butter and beat together with the powdered sugar with a mixer until smooth and fluffy. Add a drip or powder fragrance.
3. In parts, add the grated cottage cheese to the oil mixture. Beat the thick mass constantly with a mixer so that its structure becomes tender and airy.

Get the Recipe: Sponge Cake Cream with Prunes

For chocolate cake with cocoa, cream from cream is the best fit. Their fat content should be maximum, since this is of great importance for the whipping process.

You will need the following products:

150 ml sweet syrup with the addition of grape or apple juice; 3 large spoons of white sugar; half a liter of cream, 33% fat.

Prepare prunes in advance, it is better to do this process in the evening. Namely: rinse dried fruits under running water and pour over with boiling water. Then free it from the bones and cut into small cubes.

1. Place the chopped prunes in a bowl, pour over the syrup. If you don't want to add fruit juice, add a few drops of almond essence. It will give the cream a special scent.
2. Place the dishes with prunes in syrup on the refrigerator shelf. The soaking process will take overnight.
3. In the morning, grind the softened prune pieces in a meat grinder or interrupt with a blender. It is not necessary to make a homogeneous puree out of them, it is better that the mass resembles a thick jam, in which small pieces come across.
4. It's time to whip the cream. To do this, pour them into a bulky dish and turn them into an air mass using a mixer. While whipping cream, add granulated sugar in parts.

When will you re-lay biscuit cakes with cocoa, make the first layer with ground prunes, and the second with whipped cream.

Alternate layers and then decorate the surface biscuit cake with cocoa glaze.

It can be sugar, chocolate, or gelatinous. Next, we'll figure out how to make a cream frosting at home.

Get the Recipe: Chocolate Sponge Cake Frosting

A very simple way to decorate with chocolate for desserts is not expensive in terms of time and necessary products.

Take 150 g each of dark chocolate and heavy cream and start cooking.

For this:

1. Bring the cream to a boil in a heavy-bottomed dish. It is not necessary to boil, it is enough for small bubbles to form on the surface.
2. Without delay, remove the dishes from the heat and place them on the table.
3. While the cream is still hot, add the pieces of chocolate to it and stir with a spatula until it is completely dissolved.
4. Wait for the chocolate cake frosting to cool and thicken (as in the photo), after which it can be used as intended.

Protein cream recipe on gelatin

In structure, this cake cream is similar to a soufflé, the same airy and delicate. It holds its shape well and is suitable for interlayers of biscuit and other soft cocoa cakes.

You need to take:

20 g of gelatin powder; 150 ml of water; 2 glasses of sugar; 50 g of condensed milk; 10 raw egg whites; teaspoon of vanilla extract.

Prepare the eggs by brushing and wiping with a paper towel. Since we will be using raw egg whites, you need to play it safe and minimize the risk of salmonellosis.

1. Separate the whites from the yolks, place them in a glass or enamel bowl, and refrigerate. Chilled egg whites are known to whisk faster and better, so be sure to do the right thing.
2. In a small container, pour the gelatin with cool water and let it swell for a few minutes.
3. Heat the swollen gelatin in a water bath or very low heat. It is not necessary to boil the mixture, otherwise it will lose its properties.
4. Strain the gelatin solution and mix with condensed milk. Set aside the mixture for now and stir occasionally with a spatula. Make sure that no lumps form; for this, keep the dishes in warm water or place them on a heating radiator.
5. In the meantime, the proteins have already cooled down, and it's time to beat them into a fluffy foam. To speed up the process, add a few crystals of salt and use an electric mixer. Add granulated sugar little by little, and very soon you will be able to prepare a dense protein foam that keeps its shape well.
6. Pour the warm gelatin solution into the whites in a thin stream, whisking the interlayer for the chocolate cake constantly on medium speed.

Simple Recipe: Butter Cream

To make the biscuit chocolate cake with cocoa more tender and tastier, I suggest making a butter cream from sugar syrup.

To find out if the syrup has reached the correct condition, run a soft ball test or use a cooking thermometer.

Ingredients:

three yolks; 150 g white sugar; butter - 250 g; a bag of vanilla sugar; 6 large spoons of water.

Progress:

1. You need to make syrup from water and sugar. You can determine its readiness using a thermometer (it should be 120 degrees) or by performing a "soft ball" test. A drop of syrup should roll into a transparent ball of soft consistency (see photo).
2. Mash the yolks with vanilla sugar and whisk with warm syrup. Stir the mixture vigorously to avoid flocculation.
3. Add the remaining ingredient in portions to the buttercream for the cake. The mass should be soft and elastic.

Chocolate cream with cocoa for sponge cake

The aroma of chocolate and a peculiar shade will add cocoa powder to the cream. You can add a little vanilla extract or vanilla sugar to give the chocolate cream a richer flavor.

You will need the following products: 0.4 kg each of butter and condensed milk; 2/3 cocoa powder.

Cooking steps:

1. Bring the butter to a soft state, cut into small pieces and leave on the table for 40-45 minutes.
2. Beat the butter with a mixer for about five minutes until you get a creamy paste.
3. Add condensed milk in portions, whisking the mass with the aroma of chocolate with a mixer all the time.
4. Gently mix the cocoa powder into the buttercream until smooth.

To bring the mass with cocoa to readiness, work with a mixer for a couple of minutes.

My video recipe

Cocoa chocolate cream is a real treat. There are several cooking options delicious dessert and interlayers for baking.

If you decide to make chocolate cream for the first time, then you should start with this. basic recipe, and then get to know the rest.

Required products:

• two tablespoons of flour and the same amount of cocoa;
• a glass of sugar or a little less based on your taste;
• a small pack of butter;
• 100 milliliters of milk.

Cooking process:

1. Put the butter in a small container, which needs to be cut into pieces, put on a slow fire and wait for it to become liquid.
2. Add all the bulk ingredients indicated in the list there, mix and begin to gently pour in the milk, while constantly stirring the mixture.
3. We keep on the stove, without increasing the heating level for about 10 minutes, bringing the mass to the desired density. After cooling, the cream is completely ready for use as directed.

Cooking with cottage cheese

Another option for a cream of cocoa powder, but with the addition of cottage cheese .

Such a layer turns out to be not only tasty, but also quite satisfying and can be used as an independent dessert.

Required Ingredients:

• two spoons of cocoa;
• about 50 grams of sugar, or to your liking;
• three tablespoons of cottage cheese;
• 0.1 liters of milk.

Cooking process:

1. Put the cottage cheese in a container, preferably deep enough, and beat with a mixer until smooth.
2. We add the required amount of sugar and cocoa to it, and then milk, which was warmed up just a little in advance.
3. We knead the resulting mass thoroughly so that it begins to resemble a cream, after which it is ready for use.

With the addition of eggs

Cocoa cream and milk can also be made with eggs. The process takes place with heat treatment.

Required Ingredients:

• half a liter of milk;
• three eggs;
• three spoons of cocoa;
• about 100 grams of sugar;
• three tablespoons of flour.

Cooking process:

1. Drive only the yolks into a bowl, add to them all the other ingredients listed in the recipe, except sugar, and mix very well until smooth.
2. We put the container on the stove and cook over low heat until the mass is thick enough.
3. While cooking is in progress, combine the remaining proteins with sugar and beat them, preferably with a mixer.
4. Mix both mixtures and put them in the refrigerator for a while.

Sour cream-chocolate cream from cocoa powder

Required Ingredients:

• about 50 grams of cocoa;
• 100 grams of powdered sugar;
• about 0.1 kg of sour cream or a little more;
• 10 grams of gelatin.

Cooking process:

1. Use only cold sour cream, put it in a container and start whisking, gradually adding sugar to it and bringing it to homogeneity.
2. Then we pour cocoa and gelatin there, which was previously filled with water, following the instructions on the package and allowed it to swell a little. We knead well.
3. We put the result in a glass container, put it in the refrigerator for a while and can be served as a dessert.

Creamy taste

Required Ingredients:

• about 60 grams of powdered sugar;
• half a liter of heavy cream;
• three spoons of good cocoa.

Cooking process:

1. We fall asleep in the container icing sugar and cocoa, mix well with a whisk until evenly distributed.
2. The cream must be whipped and done only with a mixer, constantly changing the power level until it becomes thick. This usually takes about two minutes.
3. Then we add mixed dry ingredients to them and beat again in the same way, sometimes quickly, sometimes slowly, and so on until a peak is formed. Stop a few times while cooking and scoop up the sides with a spoon or spatula to avoid clumping.

How to make cocoa custard

Required Ingredients:

• a spoonful of vanillin;
• three yolks;
• a glass of sugar or to your liking;
• half a liter of milk;
• three tablespoons of flour;
• about 200 grams of butter;
• 30 grams of cocoa.

Cooking process:

1. Take a small saucepan, put half of the indicated amount of sugar and yolks there, mix well and add cocoa, flour and vanillin, mix again so that the components are evenly distributed.
2. Warm the milk a little, it should be warm, but not hot and pour a little into egg mixture constantly interfering with her.
3. Place the container on the stove and cook for a few minutes over the lowest heat until the mixture thickens, then let it cool completely.
4. At this time, combine the remaining sugar with butter and use a mixer to beat everything well.
5. Now mix the butter part with the one you boiled, whisk again and the cream is ready.

Required Ingredients:

• one and a half glasses of sugar;
• two packages of butter 200 grams each;
• about 100 milliliters of water;
• three eggs;
• two spoons of cocoa;
• some brandy and powdered sugar to enhance the taste.

Cooking process:

1. This cream must be prepared with syrup. To do this, pour sugar and the specified amount of water into a container that can be heated on the stove. Put on low heat and simmer until the mixture starts to boil, and do not forget to remove the resulting foam.
2. While this cooking process is in progress, we place the eggs in another container and beat them with a mixer, so that the mass becomes much larger, about three times.
3. Without stopping to beat, pour in the sugar that was cooked to them, mix and let cool completely.
4. After that, put the cocoa there and everything that is left on the list. First, mix well, beat a little with a mixer at medium speed, so that the consistency becomes completely homogeneous, and use the cream as directed for spreading tasty and fluffy cakes.

Home confectionery- this is a whole art and a quivering topic for most modern housewives who dream of learning how to cook, for example, their own biscuit cakes. And which of them can do without a seductive cream that not only decorates baked goods, but also serves as the final chord in the overall range of taste!

Experienced confectioners advise choosing a cream, focusing on the quality of the test base. For example, a cream for chocolate biscuit should shade slightly, but at the same time complement the general taste of baked goods and soak airy cakes well. It is this component that can make the cake a unique piece of culinary art.

Sour cream for chocolate biscuit

Sour cream it turns out to be very light, airy. It impregnates porous biscuit cakes well and quickly, but has a mild taste. The situation can be easily corrected by adding vanilla and cinnamon, which are ideally combined with the chocolate flavor and complement it.

Ingredients:

• 400 g sour cream (fat content more than 25%);
• 1 tbsp. granulated sugar;
• 1 pinch of vanillin;
• 1 pinch of cinnamon

Preparation:

Cherry Cream for Chocolate Biscuit Recipe

Cherry and chocolate are an amazing combination of flavors. Dark biscuit cakes, decorated with airy pink cream, look amazingly beautiful, and the cake turns out to be moderately sweet, with a very bright taste.

Ingredients:

• 100 g cherries (fresh or frozen);
• 1 pack of butter (200 g);
• 150 g sugar.

Preparation:

Chocolate cake custard

The bright taste of chocolate is more pronounced against the background gentle cream with boiled condensed milk.

Ingredients:

• 1 tbsp. milk;
• 2 tbsp. l. flour;
• 2 tbsp. l. Sahara;
• 100 g butter;
• 1 can of boiled condensed milk.

Preparation:

1. Dissolve the sugar in warm milk, then dissolve the flour and put the mixture on low heat.
2. Boil it until it thickens, and stir constantly vigorously, otherwise everything will burn and the taste of the cream base will spoil.
3. Soft butter and boiled condensed milk beat with a mixer and add to the chilled flour mass.
4. Continue beating until the cream becomes homogeneous, airy, with stable peaks.

Creamy curd cream with strawberries for a chocolate cake

Snow-white cream looks great with dark cakes, and strawberries emphasize the taste of chocolate. The cake turns out to be light, tasty, with a hint of freshness and not sugary at all.

Ingredients:

• 500 g low-fat cottage cheese;
• 1 tbsp. powdered sugar;
• 2 tbsp. l. dry gelatin;
• 100 ml of milk;
• 250 ml heavy cream (30%);
• 300 g strawberries.

Preparation:

1. Prepare the base for the cream. Pour hot milk into the gelatin and stir until it is completely dissolved. Strain.
2. Rub the curd through a sieve to remove excess grain and make it more uniform. Rub the resulting paste with powdered sugar.
3. V curd mass pour in milk with gelatin and mix everything well, gently add the whipped cream to a stable foam.
4. Cut the strawberries into small pieces, put them in the resulting cream - and you can immediately start decorating the chilled cake.

Butter cream for chocolate sponge cake

This cream is good on its own. But its flavor can be made richer by adding additional ingredients such as sweet syrup and prunes.

Ingredients:

• 500 ml of cream with a fat content of 30%;
• 150 ml of liquor or sweet syrup;
• 3 tbsp. l. Sahara;
• 200 g of prunes.

Preparation:

1. First, prepare the dried fruit. Rinse and dry them. If the prunes are too dry, pour boiling water over them and let sit for 5 minutes. Cut the softened fruits into small pieces.
2. Put prunes in glass jar, cover with liqueur or syrup and refrigerate overnight.
3. Dried fruits soaked in syrup, before adding to the cream, grind in a blender until puree or dense jam.
4. Beat the cream with a mixer until stable peaks. Add sugar in small portions while whisking.
5. Then there are two options. You can combine both masses or grease the cakes in layers: first, prunes soaked in liqueur or syrup, and whipped cream on top.

Cocoa Chocolate Cake Cream

Chocolate "squared" is not the most best delicacy for real sweet tooth!

Most housewives enjoy making desserts at home. Many cakes and pastries require chocolate cream to be prepared. Making it at home is easy. There are many recipes on how to create an airy, amazing-tasting chocolate cream for baking. And any housewife will be able to choose and prepare the most exquisite and unique desserts for her family with him.

How to make chocolate cream for baking

Creation of chocolate cream with sour cream and cream with the addition of cocoa

Cream with sour cream is ideal for cakes and pastries. His delicate taste and the ideal light consistency will appeal to everyone, without exception. It's so nice to delight your family with interesting homemade cakes and listen to the praise every day.

Ingredients for cooking:

• sour cream - 130 g;
• salt - a pinch;
• icing sugar - 400 g;
• bitter chocolate - 130 g;
• butter - 50 g;
• vanilla sugar - 20 g.

1. Break the chocolate into small pieces, put in a deep bowl. Add butter. Place the container on a saucepan with water so that the bottom of the bowl with chocolate and butter does not touch the water. Heat a saucepan over low heat, stirring always, until the butter and chocolate melt.
2. Put the sour cream in a cup and beat with a mixer until smooth, gradually adding the powdered sugar. Then stir in the salt and vanilla sugar. Beat again with a mixer.
3. V sour cream pour in the chocolate-butter mixture and mix thoroughly.

This sour cream cream goes well with any desserts - cakes, pastries or rolls.

Cocoa cream is widely used in cooking. Making it in your own kitchen will not be difficult, and it will take very little time.

The following products are required for this:

• cocoa - 2 tablespoons;
• milk - 0.5 tbsp.;
• flour - 2 tablespoons;
• sugar - 250 g;
• butter - 100 g.

Step-by-step cooking instructions:

1. Grind the butter into pieces and melt over low heat.
2. Without removing the saucepan from the heat, add flour, sugar and cocoa.
3. Mix well, pour in milk.
4. Stirring constantly, cook the mixture over low heat for 10 minutes.

Cocoa chocolate cream is perfect for a layer of cakes. A pleasant tea party with your family is guaranteed!

Recipes for chocolate creams with honey and condensed milk

Cupcakes have become very popular in Russia for a long time. These tender cupcakes with an air cloud of cream on top have won the hearts of many sweet tooth. Many sweet lovers consider muffins with chocolate cream especially tasty, which is very easy to prepare.

To create it, you will need the following products:

• cream with a fat content of 20% - 250 ml;
• bitter chocolate - 200 g;
• light honey - 50 ml.

Step-by-step cooking instructions:

1. Pour the cream into a deep bowl, mix with honey. Put on fire. Boil.
2. Break the chocolate into small pieces. Add to the butter. Mix well.
3. Leave to cool at room temperature. Then put away in a cold place.

This chocolate cream is perfect for decorating cupcakes. Friends' words of admiration for the magical taste and beautiful design of the cupcakes are guaranteed.

A large number of cakes and pastries are prepared with condensed milk-based chocolate cream. For its preparation, hard-to-reach products are not required, and both adults and children will like the pleasant taste of condensed milk in its composition.

Required products:

• vanilla sugar - 15 g;
• butter - 200 g;
• condensed milk - 100 g;
• icing sugar - 200 g;
• cocoa - 2 tablespoons

Step-by-step cooking instructions:

1. It is worth noting that the butter must be removed from the refrigerator an hour before cooking so that it is soft. Then knead the butter with a fork.
2. Stir in icing sugar, cocoa, vanilla sugar to the butter. To stir thoroughly.
3. Add condensed milk. Stir well again.

Chocolate cream with condensed milk is ideal for a layer of sponge cake. Bon Appetit!

Cooking Milk Chocolate Cream and Chocolate Custard

Marvelous delicious cream with milk is suitable for any dessert. It can also be served as a separate dish.

Required products:

• milk - 500 ml;
• cocoa - 2 tablespoons;
• butter - 200 g;
• cognac - 2 tablespoons;
• sugar - 100 g.

Step-by-step cooking instructions:

1. Dissolve cocoa in 100 ml of cold milk. Stir well, pour in the remaining milk. Put on low heat.
2. When the mass thickens, remove from heat, put butter, add sugar and brandy. Beat well with a mixer.

The cream is ready. It is perfect for a layer of cakes and pastries. All guests will appreciate its delicate and unique taste!

Very often in cooking, another simple and great-tasting chocolate custard is used. It does not take long to cook, and the desserts with it turn out to be amazingly tasty.

Ingredients to be used:

• flour - 2 tablespoons;
• milk - 500 ml;
• eggs - 2 pcs.;
• chocolate - 100 g;
• sugar - 200 g

Step-by-step cooking instructions:

1. Add eggs and flour to 200 ml of milk. Stir gently by hand without beating with a mixer.
2. Add sugar and chocolate broken into small pieces to the remaining 300 ml of milk. Put on low heat, bring to a boil and pour the resulting mixture back into the pan to the mixture of eggs and flour.
3. Put the resulting mass on low heat. With constant stirring, bring to a boil. Remove from stove.

This chocolate custard is perfect for custard cakes or puff pastry rolls.

How to make milk chocolate cream

Such a wonderful cream is not only perfect for a layer of pie or cake, but will also look delicious on festive table as an independent dessert.

The following products are required:

• eggs - 3 pcs.;
• cream - 350 ml;
• milk chocolate - 150 g;
• thyme - 2 branches;
• sugar - 50 g;
• milk - 100 ml.

Step-by-step cooking instructions:

1. In a shallow bowl, stir together the milk and cream. Add thyme.
2. Put on low heat, bring to a boil. After that, the resulting mixture must be filtered through a sieve.
3. Pour the strained mixture into a saucepan, add chocolate, broken into pieces. Put on low heat and hold until the chocolate melts.
4. Separate the yolks and whites from each other. Mix the yolks with sugar and slowly pour into the chocolate mass.
5. Preheat the oven to 120 ° C.
6. Fill the ceramic mold with the mass and place in the oven on a baking sheet, which must be poured halfway hot water.
7. After 45 minutes, remove the form from oven and cool at room temperature. Then put it in a cold place for 3 hours.

Methods for making chocolate cream with cheese and curd cream for cake

There are a huge number of ways how to make chocolate cream for a cake. Very good and unusual recipe- make it with the addition of cheese.

You need to prepare the following products:

• icing sugar - 200 g;
• mascarpone cheese - 500 g;
• bitter chocolate - 700 g;
• cocoa - 50 g;
• butter - 600 g;
• hot water - 1 tbsp.

Step-by-step cooking instructions:

1. Break the chocolate into small pieces, put in a deep bowl. Place it in a pot of water so that the bottom of the bowl does not touch the water. Heat over low heat until chocolate melts.
2. In a separate bowl, grind the pre-softened butter with powdered sugar.
3. Add cocoa to a glass of hot water. Mix well.
4. Combine all the ingredients together: melted chocolate, icing sugar with butter and cocoa.
5. Put cheese into the mixture. Mix gently.
6. Put in a cold place for 2 hours.

Cakes with chocolate cream and mascarpone cheese have a unique delicate and exquisite taste.

Recipes with the addition of cottage cheese are no less interesting. Such desserts will surely cause admiration among those around them and will become the hallmark of the hospitable hostess of the house.

Products you need:

• cream - 200 g;
• cottage cheese - 200 g;
• bitter chocolate - 50 g;
• cocoa - 1 tablespoon;
• milk - 0.5 tbsp.;
• sugar - 100 g.

Cooking instructions:

1. Heat the milk over low heat until warm.
2. Mix cocoa with sugar, pour in milk.
3. Mix cottage cheese with cream. Beat with a mixer until formed homogeneous mass.
4. Remove the prepared cream in a cold place for 30 minutes.

It is ideal for interlayers of cakes and rolls, giving baked goods a soft, delicate, incomparable taste.

As you know, chocolate for many is a source of good mood and is added to a huge number of cakes and pastries.

The recipes for creating chocolate cream are so diverse that you can delight yourself and your loved ones with new desserts every day.

Any hostess can create an extraordinary delicious pastries With different kinds great-tasting chocolate cream and delight your family with wonderful cakes, pies and rolls.

Everyone loves sweets, but not everyone has time to prepare them. Dessert "on hastily»Can be made from regular biscuits or ready-made wafer cakes sandwiched with chocolate cocoa cream. It is tasty and nutritious, and most importantly, you can be sure of the freshness and quality of the prepared dish.

How to make milk-free cocoa powder chocolate cream

Chocolate cream glaze is made on the basis of cocoa and sugar.

To prevent the sugar from burning, the cream is prepared in a thick-walled bowl. 3 tablespoons of cocoa, a glass of sugar and 0.5 cups of water are mixed in it. The saucepan is put on fire, where the mass, with continuous stirring, is brought to a boil. After boiling for a couple of minutes, the cream will be ready and can be removed from the heat.

How to make chocolate cream from cocoa powder for cake

To make chocolate cream for the cake, you need a glass of sugar, 3 tablespoons of cocoa, 4 tablespoons of milk and 100 g of butter.

Stir the mixture and bring to a boil. Boil for 1-2 minutes. Grease the top of a cake, cupcake or other hot homemade baked goods... The cooled mass resembles chocolate.

Chocolate cream recipe with milk, eggs and flour

Mix 2 eggs, 0.5 cups sugar, 1 tablespoon flour, 2 tablespoons cocoa, and 50 g butter. It is necessary to boil a glass of milk and pour it into the mixture, stirring thoroughly until a homogeneous mass is obtained. Put the cream on water bath and warm up so that the mass thickens well.

The cooled cream must be whipped, and only then can the cakes be lubricated with it.

Chocolate cream from cocoa powder for face

Cocoa face mask is good because it is suitable for all skin types.