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Chocolate Sundae Cream

A light, airy cream for anyone who loves chocolate desserts! This chocolate sundae cream is pure bliss for those with a sweet tooth — and everyone else, too. The flavor of this silky cream tastes just like the rich chocolate ice cream we all grew up loving. It'll win over any dessert lover and make your homemade baking even more irresistible at family gatherings.

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Chocolate cream sundae
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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 9 % 4 g
Fats 42 % 19 g
Carbohydrates 49 % 22 g
274 kcal
GI: 18 / 0 / 82
    1. Crack the eggs into a bowl and add the sugar. Beat them together with a mixer on medium speed for a couple of minutes, until you have a light, thick foam.
    1. Add the sour cream to the beaten eggs and stir to combine. Go for a richer sour cream here — 20% fat or higher.
    1. In a separate bowl, whisk together the sifted flour and cocoa powder. Add this dry mixture to the bowl with the eggs, sugar, and sour cream, and stir until completely smooth so there are no lumps. You should end up with a thin, pourable chocolate batter.
    1. Set up a double boiler: pour a little water into a large saucepan and set the bowl of chocolate batter over it. Heat over medium, stirring constantly, and cook the chocolate mixture for 6–8 minutes, until it thickens. Take the bowl off the heat and let the mixture cool to room temperature.
    1. Pour cold heavy cream (at least 33% fat) into the bowl of your mixer. Whip it to stiff peaks, starting on low speed and gradually working up to high.
    1. Gently fold the whipped cream into the cooled chocolate mixture. It's important that the chocolate base is at room temperature and not warm — otherwise the whipped cream will deflate and the cream will turn out too runny.
    1. To firm the chocolate cream up and give it a denser texture, chill it in the refrigerator for at least an hour, which also makes it much easier to work with. Once chilled, this chocolate sundae cream is ready to use in all kinds of cakes, pastries, cupcakes, éclairs, and other desserts. Happy baking!

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Cream 35% - 337  kcal/100g
  • Cream 40% - 362  kcal/100g
  • Chicken egg - 80  kcal/100g

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