Bittersweet Chocolate Custard with Cocoa

Cooking method

1. Step 1:

   

   Gather everything you need for the chocolate custard. Go with bittersweet chocolate here — it's the ideal choice. Use a really good cocoa, too; cheap cocoa can leave the custard tasting flat.

2. Step 2:

   

   Separate the yolks from the whites — you'll only need the yolks. Save the whites for meringue, or freeze them in a container; they hold up just fine.

3. Step 3:

   

   Add the sugar and cocoa to a bowl and stir to combine well.

4. Step 4:

   

   Put the yolks in a bowl and whisk them. Pour in the sugar-cocoa mixture and beat everything together until smooth.

5. Step 5:

   

   Pour the milk into a saucepan and heat it well, but don't let it boil, then take it off the heat. Break up the chocolate and add it to the hot milk.

6. Step 6:

   

   Stir the milk and chocolate together until smooth and glossy.

7. Step 7:

   

   Whisking the yolks, pour in the hot chocolate milk in a thin stream and mix well to temper them.

8. Step 8:

   

   Pour the chocolate mixture back into the saucepan and set it over the lowest heat. Cook, stirring constantly, until it thickens.

9. Step 9:

   

   Take it off the heat and press plastic wrap directly onto the surface of the custard. Don't skip this — otherwise a skin forms on top and you'll have to push the custard through a sieve. Leave it like that until completely cool.

10. Step 10:

    

    Once the custard has cooled, spread it between the cake layers and chill in the fridge.

11. Step 11:

    

    You can also enjoy it on its own, like a chocolate spread on a roll with a cup of tea.

12. Step 12:

    

    Enjoy!