Chocolate Slices with Buttercream

A chocolate and creamy treat that will delight even the pickiest dessert lovers.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 1 pinch Salt, table

  • 6 spoon Powdered sugar

  • 3 spoons Oil, vegetable oil, canola

  • 3 spoons Milk, whole milk

  • 7 spoon Wheat flour, white, multi-purpose

  • 3 spoons Cocoa, powdered, unsweetened

  • 1 teaspoon Baking powder

Cream

  • 80 g Koruzni škrob

  • 100 g Sugar, white

  • 1 bag Sugar, white

  • 8 dl Milk, whole milk

  • 250 g Butter, unsalted

Dressing

  • 150 g chocolate, dark

  • 50 g Butter, unsalted

Steps

  1. Preheat the oven to 180 degrees Celsius. Lightly grease a deep rectangular baking dish (approximately 30 x 25 cm) with butter and line it with baking paper. In a bowl, mix the flour, cocoa, and baking powder.

  2. Separate the egg whites and yolks into two bowls. Beat the egg whites with a pinch of salt until stiff peaks form. Add powdered sugar to the yolks and beat them at high speed until pale and fluffy. Reduce the mixer speed to medium and mix in the oil and milk. Sift the dry ingredients into the yolk mixture and mix at low speed. Then, gently fold in the beaten egg whites in two or three additions using a hand whisk.

  3. Pour the batter into the prepared baking dish, spread it evenly, smooth the top, and bake in the preheated oven for 15-20 minutes. Once baked, remove it from the oven and let it cool.

  4. While the sponge cake is cooling, prepare the cream. Mix the starch with regular and vanilla sugar and a little milk to form a medium-thick mixture without lumps. Pour the remaining milk into a saucepan and bring it to a boil. Remove from heat and stir in the starch mixture. Return to the stove and cook the cream over medium heat, stirring constantly, for about 2 minutes until thickened. Remove from heat, cover the cream with plastic wrap, and let it cool.

  5. Beat the softened butter with an electric mixer until creamy, then gradually mix in the cooled milk cream. Spread the buttercream evenly over the cooled sponge cake.

  6. Roughly chop the chocolate and melt it together with the cubed butter over a double boiler. Remove from heat and gently stir with a spatula until smooth. Pour the chocolate mixture over the buttercream. Let the topping cool to room temperature, then refrigerate the pastry for a few hours.

  7. Once chilled, cut the pastry into slices or cubes, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 403.29 kcal
  • Fat: 28.01 g
    • Saturated Fat: 15.19 g
  • Carbohydrates: 30.77 g
    • Sugars: 18.26 g
  • Protein: 5.19 g
  • Fiber: 1.1 g