This cream doesn't actually contain chocolate, because it's really hard to find chocolate that doesn't have any sweeteners. The cream is very nice, and can be used with many sorts of sweets. If you add it to the basic pastry recipe, then you can make a chocolate cake with it.
- 2 eggs
- 1 pinch of salt
- 2 tbsp white spelt flour
- 150 g unrefined cane sugar
- 2.5 tbsp + 1 dl lactose-free milk
- 6 tbsp Dutch cocoa powder
- 24 g vanilla sugar
- 100 g margarine
You take out a pot with a thicker wall. Break the eggs into it, add the salt, flour, sugar, 2.5 tbsp of cold milk, and stir well. Afterwards add the cocoa powder, vanilla sugar and the rest of the milk. Stir everything together.
Prepare a stand for the pot and the margarine next to the stove.
Put the pot on the stove to cook at a low heat, and keep stirring until it thickens. It's going to take a long time, and you will wonder from time to time if it will ever thicken. Keep at it! Put on some music, watch a video, because you will grow bored, very bored.
When it finally thickens, put it on the stand to start the cooling process. You still can't stop stirring. Stir the margarine into the mixture. Keep it up, until it's body temperature. You can check that by first putting some on your finger. If it doesn't burn, then put it on your lip. If it doesn't feel warm, you're done, and you can finally stop stirring. Leave it in a cool place to completely cool down. It reaches its final thickness after you put it into the fridge. There it hardens a bit.
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