Black and White Cubes

This black and white pastry with cocoa sponge and white chocolate cream is so light that it melts in your mouth and so delicious that one piece will definitely not be enough.

Details

  • Preparation Time: 90 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 6 spoon Water

  • 6 spoon Sugar, white

  • 6 spoon Wheat flour, white, multi-purpose

  • 2 teaspoons Baking powder

  • 5 spoon Cocoa, powdered, unsweetened

Cream

  • 1 l Milk, whole milk

  • 100 g Koruzni škrob

  • 100 g chocolate, dark

  • 200 g Butter, unsalted

  • 120 g Powdered sugar

  • pieces Butter, unsalted

  • 2 spoons Nuts, almonds, blanched

  • pieces Candied fruit

Steps

  1. Preheat the oven to 180 degrees Celsius. Lightly grease a medium-sized deep rectangular baking dish with butter and line it with baking paper. In a bowl, mix the flour, cocoa, and baking powder.

  2. In a bowl, beat the eggs and water for about one minute with an electric mixer set to the highest speed to obtain a slightly frothy mixture. While continuously mixing, gradually (by the spoonful) add the sugar, and once all the sugar is added, mix for another 2 minutes. Sift half of the dry ingredients over the egg mixture and briefly mix on the lowest speed. Mix in the other half in the same way.

  3. Pour the batter into the prepared baking dish and spread it evenly with a spatula, smoothing the top. Place the dish in the preheated oven for 20 to 25 minutes. The sponge is baked when a skewer inserted into the batter comes out clean. Remove the baked sponge from the oven and let it cool.

  4. While the sponge is cooling, prepare the cream. Take about 150 ml of the total amount of milk and mix it with the cornstarch. Make sure there are no lumps in the mixture. Pour the remaining milk into a saucepan and heat it slowly over moderate heat. Add the chopped chocolate and let it melt in the hot milk. Finally, add the milk and cornstarch mixture and cook while continuously stirring until you get a thick cream (about 4 to 5 minutes). Pour the cream into a bowl and let it cool to room temperature.

  5. Cream the softened butter and powdered sugar together. Mix the creamy mixture into the cooled milk cream. Cut the cooled sponge horizontally in half. Spread 2/3 of the cream evenly over the bottom half of the sponge. Carefully place the top half of the sponge over the cream and spread the remaining cream on top. Decorate the pastry with toasted almond flakes and let it cool well in the refrigerator before serving.

  6. Cut the cooled pastry into cubes of any size, decorate with candied cherries if desired, and serve.

Nutrition Information (Per 100g)

  • Calories: 204.48 kcal
  • Fat: 12.82 g
    • Saturated Fat: 6.92 g
  • Carbohydrates: 16.08 g
    • Sugars: 8.19 g
  • Protein: 4.68 g
  • Fiber: 0.68 g

Advice

Instead of almond flakes, you can use grated or shaved chocolate.