The chocolate cake with soft cream is one of those desserts that win you over at first sight and at the first bite and I’ll tell you why!
It has a soft, enveloping cocoa base and a fragrant vanilla cream that makes it irresistible.
It’s perfect when you want to prepare a showy but simple dessert, ideal for special occasions or to surprise with something really indulgent.
The cream and chocolate dessert recipe was enjoyed by my guests and my son Andrea, who begged me to make it again as soon as possible and, above all, to increase the amount of cream made with heavy cream, rice starch and those little vanilla seeds from the vanilla that make the difference!
The recipe for the cream and chocolate cake is simple even if it requires several steps and preparations, but it guarantees a dessert suitable even for a birthday or a party because it combines two flavors that everyone certainly loves!
If you prefer, keep the chocolate batter and decorate it with a white chocolate whipped ganache, or with a milk cream and you’ll have two very indulgent variations of the cream and chocolate cake!
Would you like to follow me and prepare the cream and chocolate cake with me?
I also suggest 
LINDT CAKE 
SOFT TART WITH INDULGENT CREAM
I’ve opened a recipes channel open to everyone and free on WhatsApp: no notifications and no sound. You can subscribe by clicking on this link https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll be able to read one sweet and one savory recipe!
CREAM AND CHOCOLATE CAKE
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 50 Minutes
- Cooking time: 30 Minutes
- Portions: pan 8.7 in (22 cm)
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE CREAM AND CHOCOLATE CAKE
- 6 oz (about 3/4 cup) Sugar
- 3.5 oz (about 3/4 cup) Flour
- 2 tbsp Unsweetened cocoa powder
- 2.5 oz (about 5 tbsp) Butter
- 1 tsp Baking powder
- 5.6 oz (about 1 cup chopped) Dark chocolate (chopped)
- 2 tbsp Brandy
- 4 Eggs
- 4.25 cups Milk (I prefer high quality)
- 3.5 fl oz (about 0.42 cup) Heavy cream
- 7 Egg yolks
- 6 oz (about 3/4 cup) Sugar
- 1.1 oz (about 3 tbsp) Flour
- 1.4 oz (about 1/4 cup) Rice starch
- 1 Vanilla bean
- to taste Powdered sugar
Tools RECIPE CREAM AND CHOCOLATE CAKE
#ADV
- Piping bag
- Baking pans
- Spatulas
- Stand mixers
Preparation
Melt the butter with the dark chocolate, pour in the liquor and then let the mixture cool slightly.
Beat the eggs with the sugar until they are light and fluffy.
Then add the melted chocolate mixture.
Sift the flour with the baking powder and the cocoa and combine the dry ingredients with the previous mixture.
Grease and flour the pan (or line the bottom with parchment paper), then pour in the batter, level it and bake the cream and chocolate cake at 347°F for about 30/35 minutes. Remove from the oven, let cool and then unmold the cake.
Heat the milk with the heavy cream and the seeds from the vanilla bean, split open like a book.
Let it infuse for about 5 minutes then strain the liquid.
Beat the egg yolks with the sugar using electric whisks.
Add the flour sifted with the rice starch.
Temper the mixture with the milk and cream mixture scented with vanilla.
Put the cream in a saucepan and cook over moderate heat, stirring continuously, until it thickens in a few minutes.
Cover the cream with plastic wrap directly on the surface and then place it in the refrigerator to cool.
Remove the cream from the refrigerator and stir it well.
Put it into a piping bag with a large tip and decorate the cake as you prefer.
Dust with powdered sugar and serve immediately at the table!
A great and beautiful dessert, perfect even for celebrating a birthday …here is the double-filled cake!
Enjoy your meal!
Annalisa
Tips and notes
RETURN TO THE HOME FOR NEW AND TASTY RECIPES… Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOU TUBE TWITTER and on the blog’s Facebook page so you don’t miss any recipe or special and can comment on the preparations with me!!! Copyright © 2018 Annalisa Altini, All rights reserved Source Più Dolci
