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Creamy chocolate cake. Split cake into two horizontal layers; spread filling over bottom cake layer. For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Remove from the heat; stir in butter and vanilla until glaze is smooth.

Creamy chocolate cake Pour the chocolate in a glass bowl. For the chocolate frosting, mix ½ pack Nestlé All Purpose Cream, chocolate chips and condensed milk in a bowl with gently simmering water underneath. Add egg yolks, one at a time, beating after each addition.

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, creamy chocolate cake. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Creamy chocolate cake is one of the most favored of recent trending foods on earth. It's appreciated by millions daily. It's simple, it is fast, it tastes yummy. Creamy chocolate cake is something which I've loved my whole life. They're fine and they look fantastic.

Split cake into two horizontal layers; spread filling over bottom cake layer. For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Remove from the heat; stir in butter and vanilla until glaze is smooth.

To get started with this recipe, we must prepare a few ingredients. You can have creamy chocolate cake using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Creamy chocolate cake:

Make ready 150 g of butter biscuits (crackers).
Prepare 70 g of butter.
Take 250 g of chocolate (dark, 70% or more).
Take 60 g of butter.
Take 50 ml of milk.
Make ready 3 tablespoons of sugar (cane).
Take 2 tablespoons of liquor (Amaretto or other).
Make ready 160 ml of heavy cream.
Get of Fresh berries.
Take of Whipped cream.

Beat the frosting at low speed until mixed. Beat at medium speed until smooth and creamy. Place one cake, rounded side down, on the serving plate. Dissolve cocoa in boiling water; cool.

Steps to make Creamy chocolate cake:

Crush down butter cookies into small pieces (not to powder). Melt down the butter (70g) and once melted, add the crushed cookies into the bowl and mix together..
Take the cake form and place the butter base at the bottom. Spread evenly and put to the fridge to cool down. I used form of 20cm in diameter..
Put heavy cream, butter, milk and sugar in a pot (or heat resistant bowl) and heat and mix together. I used heat resistant bowl placed on top of the pot with boiling water - the mixture gets heated in the steam. Once melted and mixed, take out of the heat..
Add chocolate into the hot mixture and let it melt. Add also the liquor and mix together..
Once chocolate is melted, mix well with the hand blander until smooth..
Pour the cream on top of the buttered cookies in the form. Put back in the fridge for 4 hours at least..
Decorate with fresh berries and serve with fresh whipped cream. And enjoy. :-).

In a bowl or large pitcher, whisk together the milk and eggs. This classic chocolate cake recipe reminds me a lot of Italian Love Cake, which has similar layers of moist chocolate cake, a creamy cheese filling, and a fluffy whipped frosting. The taste of the Chocolate Cream Cake is also reminiscent of those classic Hostess Ho Ho's or Little Debbie Swiss Rolls-- but so much better! To make the frosting, melt butter in a saucepan over medium-low heat. Add cocoa powder and whisk in.

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