iconic giant chocolate cream bar

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 8
  • 7-10 Tbsp slightly + 20 g + 100 g soft butter
  • 1 egg + 1 egg yolk (size M)
  • 7-10 Tbsp Salt
  • 50 g + 30 g sugar
  • 2 packages Vanilla sugar
  • 7-10 Tbsp some + 30 g flour
  • 1 TEASPOON Baking Powder
  • 10 g + 15 g cornstarch
  • 15 g Baking cocoa
  • 140 ml + 2 tablespoons of milk
  • 50 g + 300 g dark chocolate coating
  • 2 TABLESPOONS coffee liqueur
  • 50 g Milk couverture
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease square springform pan (24 x 24 cm) and dust with flour. For the chocolate dough melt 20 g butter in a small pot.

  2. 2

    Leave to cool for about 5 minutes. Beat the egg, 1 pinch of salt, 50 g sugar, 1 vanilla sugar and 1 tbsp cold water with the whisks of the mixer for 5-7 minutes until creamy. Mix 30 g flour, baking powder, 10 g starch and cocoa.

  3. 3

    Carefully lift under the egg mass. Stir in melted butter in a thin stream. Smooth the dough in the mould. Bake in a hot oven for 7-9 minutes. Remove from the oven and let it cool down in the mould.

  4. 4

    For the cream, heat 140 ml milk in a small pot (do not boil!). Chop 50 g dark chocolate coating and dissolve in the milk. Add 1 pinch of salt, 30 g sugar and 1 vanilla sugar. Whisk 2 tbsp. milk, 15 g starch and egg yolk, then stir into the chocolate milk.

  5. 5

    Simmer at medium heat while stirring for 4-5 minutes. Pour into a flat dish, place cling film directly on the surface to prevent skin formation. Leave to cool at room temperature. Stir 100 g soft butter with the whisks of the mixer for about 3 minutes until creamy.

  6. 6

    Stir in the pudding by the spoonful.

  7. 7

    Remove the cake from the tin and cut it in half vertically. Prick 1 base several times with a fork and sprinkle with liqueur. Spread buttercream on top, place 2nd base on top and chill for about 15 minutes.

  8. 8

    Chop 300 g dark and milk chocolate coating separately. Melt in two hot water baths. Cover the cake with dark chocolate coating. Drizzle whole milk couverture in thin lines across the cake.

  9. 9

    Use a knife or a wooden skewer to twist it lengthwise. Leave to dry.

Nutrition Facts

KCAL
400 kcal
CARBS
36 g
FATS
26 g
PROTEINS
5 g