Chocolate Squares with Milk Cream

A wonderful combination of cocoa sponge, milk buttercream, and chocolate glaze. This is a simple dessert that impresses with its beautiful appearance and excellent taste.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 150 g Sugar, white

  • 150 g Wheat flour, white, multi-purpose

  • 2 teaspoons Baking powder

  • 20 g Cocoa, powdered, unsweetened

Cream

  • 500 ml Milk, whole milk

  • 3 spoons Wheat flour, white, multi-purpose

  • 2 piece Egg, egg yolk, fresh

  • 250 g Butter, unsalted

  • 100 g Powdered sugar

Dressing

  • 100 g chocolate, dark

  • 100 g Butter, unsalted

Steps

  1. In a bowl, beat the eggs and whisk them with sugar until you get a thick, fluffy, light yellow mixture. In a small bowl, mix the flour, baking powder, and cocoa. Sift the dry ingredients over the beaten eggs and slowly mix on low speed until you get a smooth batter without lumps.

  2. Lightly grease two rectangular baking pans (30 x 20 cm) and line them with parchment paper. Pour half of the batter into each pan, spread it evenly with a spatula, and smooth the top. Bake both sponges in a preheated oven at 180°C for about 20 minutes. Remove the baked sponges from the pans using the parchment paper and let them cool on a wire rack. Once cooled, remove the parchment paper.

  3. Cook the milk and flour while constantly stirring until you get a thick paste. Remove from heat, let it cool slightly, then mix in the egg yolks. Cool the cream until lukewarm. Beat the softened butter until fluffy and mix in the powdered sugar. Gradually mix the cooled milk cream into the fluffy butter. Set aside a portion of the cream for decoration, and spread the rest evenly over the cooled sponge. Cover it with the second sponge. Refrigerate the dessert to let the cream cool and set.

  4. Melt the chocolate and butter over a double boiler. Gently whisk until you get a smooth chocolate glaze, then pour it over the top sponge. Wait for the glaze to set, then cut the dessert into squares (5 x 5 cm). Decorate with the reserved cream, serve on a plate, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 401.39 kcal
  • Fat: 26.46 g
    • Saturated Fat: 15.46 g
  • Carbohydrates: 33.79 g
    • Sugars: 21.4 g
  • Protein: 5.94 g
  • Fiber: 1.03 g