Chocolate cream for cocoa cake

1. It is preferable to take fatter milk for the cream - preferably 3.2% fat content or more, homemade fatty milk is even better. Pour half of the portion of milk required for the cream according to the recipe into a small saucepan or saucepan. Put a saucepan with milk on a slow fire.

2. As soon as the milk is heated to a slightly warmer state, pour sugar, cocoa powder and a little salt into the pan for a more balanced taste. Stir all the contents with a tablespoon until the sugar, cocoa and salt are completely dissolved in the milk.

3. Add a piece of butter. Stir.

4. Bring the milk and other ingredients to a boil over low heat. Stir again and boil the mixture for a couple of minutes. Then remove the pan with milk from the heat.

5. Pour the remaining milk into a separate bowl and dilute the starch in it (you can use both potato and corn, at your discretion). Starch should be thoroughly stirred in milk. And then pour the hot milk with cocoa into a saucepan, stirring well so that no lumps form.

6. Return the pan to the stove again and put it on a small fire. With constant stirring, bring the milk mixture to a boil and continue to cook the cream until it begins to become thicker. Do not forget to stir intensively so that no lumps form in the cream. After the cream begins to thicken, continue to cook it for another couple of minutes. Then remove the pan from the heat.

7. Add vanilla sugar to the cream for a pleasant aroma and mix.

Before using a ready-made cream for a cake, roll, cakes or any other dessert, of course, it must be cooled - first at room temperature, and then put in the refrigerator for a couple of hours.

Successful culinary experiments!