Chocolate Cake cream

Classic cream is always an excellent choice. Do you know what ganage is? I had some vague suspicions about something not quite decent, but it turns out it's just food, or rather chocolate-based cream for cakes or pastries. If you add orange or lemon zest to it, then it already turns out to be an independent dish in the form of dessert. But I want to tell you a recipe for cake cream. To make chocolate cream for a cake, you can use any chocolate, up to white, but for our recipe there is nothing better than dark bitter chocolate. We have baked bayh tea, Earl Grey varieties, but if it is not at hand, then you can also use disposable tea bags, the main thing here is a bergamot note in the aroma.

Daria ☼

The author of the recipe

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 5 g

Fats 36 % 30 g

Carbohydrates 58 % 49 g

471 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 30 min

Step 1:
For the recipe you will need chocolate, orange peel, tea (preferably Earl grey).
Step 2:
Melt the chocolate in a water bath.
Step 3:
After the chocolate has melted, pour in the tea. Mix it up. If necessary, beat until smooth (depends on the quality of the chocolate).
Step 4:
Then add the orange peel. Mix it up.
Step 5:
The cream can be left in liquid form, it is necessary to cover the confectionery with it as a glaze.
Step 6:
You can put the cream in the refrigerator. There it will thicken. The cream is good not only for cake, but also for other pastries, for example, donuts. Have a nice tea party!