Cream and Chocolate Cake

17/11/2023

Cream and chocolate cake is a classic that marries the sweetness of custard with the richness of chocolate. Here’s how to prepare it:

Ingredients

For the base:

200 g of flour
100 g of sugar
100 g of butter at room temperature
1 egg
1 pinch of salt
Grated zest of a lemon (optional)

For the custard:

500 ml of milk
4 egg yolks
100 g of sugar
40 g of flour
1 vanilla pod or vanilla extract

For the chocolate ganache:

200 g of dark chocolate
200 ml of fresh cream

Preparation:

Prepare the tart base: in a bowl, mix the flour with the sugar, diced butter, egg, a pinch of salt, and, if liked, grated lemon zest. Work the dough until it forms a ball, then wrap it in cling film and let it rest in the fridge for about 30 minutes.
For the custard: heat the milk with the longitudinally slit vanilla pod (or a bit of vanilla extract) without bringing it to a boil. In a bowl, whisk the yolks with the sugar until light and fluffy, then fold in the sifted flour. Remove the vanilla pod from the milk, then pour the hot milk over the yolk mixture, stirring continuously.
Put the mixture back on the heat and thicken until it becomes a smooth and even cream, always stirring. Transfer the cream into a bowl and cover it with cling film touching the surface to prevent it from forming a skin, then let it cool.
Preheat the oven to 180 °C. Roll out the dough in a previously buttered and floured pan, creating a high edge. Prick the base with a fork and bake in the oven for about 20 minutes or until it becomes lightly golden.
Prepare the chocolate ganache: break up the chocolate and put it in a bowl. Heat the cream without bringing it to a boil and pour it over the chocolate. Let it rest for a couple of minutes and then stir until it turns into a smooth cream.
Assemble the cake: once the base is baked and cooled, pour the custard inside. Then, spread the chocolate ganache over the custard.
Let the cake cool in the refrigerator for at least a couple of hours before serving.

Fun Fact

The combination of custard and chocolate is typical of French patisserie, but for an Italian touch, you might add a layer of ladyfingers soaked in liquor, like Amaretto, between the custard and the ganache to add an extra flavor and texture.