Chocolate cream sundae

1. In a bowl, break the chicken eggs and mix them with granulated sugar. With a mixer at medium speed, beat the eggs with sugar for about a couple of minutes - until a lush, thick foam forms.

2. Add sour cream to the beaten eggs and mix. Sour cream is better to take fatter - 20% or more.

3. In a separate container, mix the pre-sifted flour and cocoa powder. Then put the dry products in a bowl with the rest of the ingredients (eggs, sugar, sour cream). Stir everything until smooth to avoid lumps in the cream. The result should be a liquid chocolate mass.

4. Pour a little running water into a large saucepan and place a bowl with previously prepared chocolate mass in it. Put the pan on medium heat and heat the contents of the bowl. Cook the chocolate mass for 6-8 minutes, stirring constantly, in a built-up water bath, until it thickens. Then remove the bowl from the pan and cool its contents to room temperature.

5. Pour cold cream with a fat content of at least 33% into the bowl of the mixer. Beat the cream to a thick state of stable peaks at first at low speed, gradually increasing the tempo to the maximum.

6. In the previously prepared chocolate mass, gently stir in the whipped cream. At the same time, it is very important that the chocolate cream is not hot, but at room temperature. Otherwise, the whipped cream may fall off and the cream will turn out to be too liquid.

7. In order for the chocolate cream to thicken and become more dense, it must be placed in the refrigerator for an hour or more. After that, it will be more convenient to work with him.

Ready-made chilled chocolate cream sundae can be used to prepare all kinds of cakes, various cakes, cupcakes, eclairs and other desserts.

Successful culinary experiments!