Chocolate custard cake

Chocolate custard cake

I forgot to mention something (the cupcakes are from Martha Stewart's book).

First, we'll make the custard... so we can let it cool while the cake is ready.

Custard ingredients (I didn't take a picture of the ingredients separately, but it's easy to do):

4 egg yolks

, 1/2 cup sugar,

1/4 cup cornstarch,

a pinch of salt,

2 cups milk,

1 1/4 tsp vanilla extract.

Method: (The ingredients are Martha's, but her method for making custard is different.)

Mix the egg yolks, sugar, cornstarch, and salt in a small saucepan… After mixing, put it on low heat… While stirring continuously, you will notice that the color of the mixture will become lighter… Pour in the milk little by little and continue mixing. Continue mixing until the mixture thickens… Finally, add the vanilla. Put the custard in a bowl and cover the bowl with cling film (make sure the cling film touches the surface of the custard, so that a dry layer does not form).

Now let's talk about the cake:

We won't be using cupcake liners today. What we'll do is grease

the molds with butter and then dust them with flour. I cut the butter into small pieces and put a tiny bit in each mold, brushing it in. After you grease the molds with butter, sprinkle them with flour so that it completely covers the molds.

Cupcake Ingredients:

1. 3/4 stick unsalted butter, cut into small pieces;
2. 1 1/2 cups all-purpose flour; 1 1/2 tsp
3. baking powder
4. ; 1/2 tsp salt;
5. 1/2 cup milk (Almarai brand);
6. 3 eggs at room temperature; 1
7. cup sugar;
8. 1 tsp vanilla extract

Method:

• Preheat the oven to 180 degrees Celsius.
• Mix the flour, baking powder, and salt together and set aside
• . First, beat the eggs and sugar on high speed for about 5 minutes,
• until the eggs are fluffy .
• Heat the milk and butter in a saucepan over low heat.
• Reduce the mixer speed and gradually add the flour. Once the flour is incorporated,
• ensure the milk and butter mixture is just coming to a boil. Then, slowly add the milk and butter mixture to the flour mixture. (Remember to keep the mixer speed low to avoid scalding yourself with hot milk.) (Don't overmix!) Just mix well.
• Finally, add the vanilla extract and mix briefly.
• Divide the cake batter among the cupcake liners and
• bake
• in the oven for about 15 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven. Leave it in the molds to cool for ten minutes…then remove it and place it on a wire rack until it cools completely,
• then cut the cupcakes in half.

Take the custard and stir it a little because it will be cold… and put a spoonful of custard on the bottom of the cake.

I put the custard in a piping bag and piped it onto the cupcakes,

then pour the chocolate ganache over it.

Here are the ingredients and method for chocolate ganache: 1

cup chopped chocolate (semi-sweet) (I used Lindt Milk Chocolate - the long gold bar),

2/3 cup heavy cream

, 1 tbsp. light corn syrup (optional, I used it sometimes and not sometimes). You don't have to

heat the cream and light corn syrup until it just comes to a gentle boil,

then pour it over the chopped chocolate and let it sit for a bit without stirring

. Then stir it gently until all the chocolate is melted.

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