Whether or not you take into account this a large chocolate tart or chocolate custard cake, we’ll agree it’s some of the scrumptious desserts you’ll ever make. A cross between a chocolate mousse cake and a chocolate Flan Patissier, it’s deeply chocolatey, extremely creamy, but not overly wealthy, and shockingly simple to make. The right finale for any event!
Have a look at all that creamy chocolate custard! How can this not get you excited???!
Chocolate custard cake
I really feel like I don’t have to say a lot about this cake as a result of the photographs and recipe video do all of the speaking for me.
It’s as chocolatey and creamy because it appears to be like. You may minimize it into neat slices (like… cake!). However whenever you eat it, it’s gloriously creamy.
It’s luxurious, with a wealthy mouthfeel. It’s a actual custard, in any case, nothing just like the pretend stuff offered in cartons on the retailer which is a tragic imitation of the true deal.
However this isn’t overly wealthy and undoubtedly not overly candy.
Decadent sufficient for particular events, straightforward sufficient to make for a morning tea at work.
Wait a sec. Did I simply persuade myself that is the proper cake for any event??? 😂
This chocolate custard cake is an invention that started off as a chocolate model of a Blueberry custard cake I shared a number of months in the past, a recipe the place custard is baked on prime of a vanilla sponge layer.
Quite a few makes an attempt later, I gave up however out of the fails got here this superb chocolate custard cake that’s in all probability one among my finest baking innovations ever. Massive name – however I’m standing by it!
Additionally – proof of creaminess:
What you want
Right here’s what it is advisable make this Chocolate custard cake.
1. Chocolate custard
This cake is made utilizing crème pâtissière, a creamy custard that’s utilized in many French desserts. The recipe I’m utilizing at the moment is predicated on the custard used within the well-known (big!) French vanilla custard tart, Flan Pâtissier, with chocolate added.
Whereas actual recipes for crème pâtissière range relying on the meant use (ie. baked vs not baked; required viscosity for pouring vs piping vs filling vs spreading, flavourings added and many others), the bottom components are virtually at all times the identical:
Egg yolks – for richness and likewise to assist set the custard.
Cornflour/cornstarch – For setting the custard and making it shiny (common flour makes it boring). Consideration FRENCH READERS: Don’t use yellow cornflour, use white cornstarch!
Sugar – It’s finest to make use of caster sugar / superfine sugar because the grains are finer than common / granulated sugar so it dissolves extra simply.
Notice: This chocolate custard cake just isn’t excessively candy! One of many issues I am keen on about French desserts is that they’re far much less candy than different typical Western desserts. It fits my palette as I grew up consuming Japanese baked items which is closely influenced by French pastry.
Milk – The liquid for custard. Some recipes additionally use cream, for added richness. I don’t really feel it’s wanted on this recipe. The chocolate makes it wealthy sufficient!
70% cocoa chocolate – This cake must be made utilizing 70% cocoa chocolate to make sure the custard units to the best consistency and good chocolate flavour. Decrease cocoa % (eg milk chocolate, normally round 30% cocoa) = softer chocolate & much less chocolate flavour = custard units softer, is paler and chocolate flavour just isn’t as sturdy. I discovered this to be the consequence after I tried this with common darkish chocolate chips (45% cocoa).
Higher high quality = higher consequence! I take advantage of Lindt 70% cocoa darkish chocolate which is definitely an consuming chocolate, and an excellent high quality one at that. It’s higher high quality than the 70% chocolate offered within the baking aisle, so I at all times replenish at any time when I see it on sale!
Vanilla extract – For background flavour. When making a vanilla crème pâtissière (comparable to with Flan Pâtissier) or a vanilla pouring custard the place vanilla is the ahead flavour, I’ll normally suggest utilizing vanilla beans or vanilla bean paste for higher flavour. Plus, let’s simply say it, persons are at all times impressed after they see the little black specks. You used actual vanilla on this, wow! 😇
At present, chocolate is our major flavour so there’s no have to take pleasure in “actual vanilla”. Vanilla extract will do properly. Not vanilla essence please, that tastes like what it’s – synthetic vanilla flavour.
2. Oreo cookie base
Oreos are an important shortcut for a cookie base that’s bought intense chocolate flavour and color, with the bonus that the cream filling helps the crust maintain collectively.
Different bases I attempted for this cake: chocolate pâte sucrée (French tart crust) and varied variations chocolate sponge (this didn’t work, testing notes on the backside of the put up) and this Oreo biscuit base. I most well-liked the biscuit base as a result of it’s a comparatively skinny layer which gives the mandatory construction however doesn’t detract from the star of the present – the chocolate custard. It’s additionally a pleasant textural distinction with the bonus that it’s the simplest to make!
How you can make chocolate custard cake
This part has step photographs and talks by way of the why for key elements of the recipe. There’s additionally the recipe video above the recipe card, although should you’re a baking professional you may simply need to skip straight right down to the recipe!
1. Getting ready the cake pan
Muffins, tarts and many others made with crushed up biscuits (like cheesecakes) have to be made in pans with a unfastened base so you’ll be able to take away the completed cake. You may’t flip it the wrong way up like a sponge cake as a result of the bottom will crack and the floor can be ruined!
So for at the moment’s recipe, you will want a springform pan with detachable sides. As a result of the bottom of springform pans have a lip, it’s finest to make use of it the wrong way up so the completed cake slides off it simply. Insurance coverage coverage to make sure the bottom doesn’t crack!
Flip base the wrong way up.
Grease the bottom with butter then stick a square-ish sheet of baking paper on it (parchment paper).
Clip the edges in place and depart the surplus paper protruding the edges (useful to grip when eradicating the completed cake).
Clipping the edges onto the inverted base generally is a bit fiddly. I discover the simplest method is to pop a folded tea towel below the bottom so it’s barely elevated off the work floor, then clip the edges in.
Calmly grease the edges with butter then line with baking paper.
* If you’re a pastry grasp and have an entremet ring, you’ll be able to skip this step. However you already know this! 😇
2. Making the chocolate custard
Please – resist the urge to eat all of the custard out of the pot. Save a bit for the cake!
Brief kind – the best way to make chocolate custard
Warmth milk with half sugar. Whisk yolks and remaining sugar, then cornflour. Mood eggs, thicken on range, whisk 45 seconds after bubbles seem. Stir in chocolate. Finished!
Warmth milk with vanilla and about half the sugar till simply earlier than boiling. You may simply eyeball the quantity of sugar that goes in.
Whisk the egg yolks, remaining sugar and cornflour/cornstarch in a separate giant bowl.
Whisk in milk – Slowly pour the recent milk in whereas whisking continually, which is able to guarantee the recent milk doesn’t cook dinner the eggs. Pour all of the milk in and whisk till mixed.
This step by which sizzling liquid is poured in a managed method into chilly eggs with out inflicting them to cook dinner is named tempering eggs.
Precaution step: If the saucepan is a bit heavy for you, simply use a jug or ladle to help. When you get about 1 cup of of the milk whisked in, you don’t want to fret about scrambling the eggs!
Switch the egg-milk combination again into the saucepan. Now we’re going to cook dinner it for a couple of minutes till it thickens right into a custard.
Thicken custard – Pour the egg-milk combination again into the identical saucepan. Place over medium low warmth, whisking continually so the bottom doesn’t catch, till it begins to thicken (you’ll really feel it). It ought to occur inside 3 to five minutes. If it will get lumpy, take away off warmth, whisk vigorously – will turn into easy.
Lazy bubbles – The sight of lazy bubbles is the set off that determines the best cook dinner time for custard. They may begin to seem as soon as the custard is thickened, and it’s sizzling and steamy. You’ll have to pause stirring for a number of seconds to see if they seem.
Stir 45 sec – When you see the bubbles, whisk continually on the range for an additional 45 seconds then take away from range. The rule for making French custard is 30 seconds for each 500ml/2 cups of milk. That’s, for each 2 cups of milk used within the custard, stir for 30 seconds after the bubbles begin showing. As a result of we’re utilizing 3 cups of milk, we stir for 45 seconds.
Add chocolate – Take away from the range, add chocolate and stir till absolutely melted. See under for what it appears to be like like!
Thickness – The custard must be thick sufficient such that it mounds barely on the floor, like pictured above.
Put aside – Switch right into a bowl, instantly cowl with cling wrap touching the floor to stop a pores and skin from forming. If you happen to can see lumps in your custard, be happy to pressure by way of a superb mesh.
Then set the custard apart whereas getting ready the bottom. There’s no have to relaxation chocolate custard in a single day, like we do with the vanilla custard for Flan Pâtissier. Motive: Vanilla custard is extra delicate and advantages from in a single day flavour growth. Chocolate custard doesn’t want it.
Make-ahead choice – If you wish to get forward, the custard might be refrigerated in a single day then used the following day.
3. Oreo cookie base
Blitz and press. Good and simple! No meals processor? No worries! Simply bash the cookies in a ziplock bag utilizing a rolling pin or one thing heavy.
Cookies – Break up the cookies along with your arms and place in a meals processor.
Blitz till they turn into superb crumbs. Add melted butter, then blitz once more till mixed.
Switch crumbs into ready pan.
Press evenly and firmly on to the bottom. I unfold the crumbs with a spatula then use the underside of a straight-sided, flat-bottomed measuring cup to press them flat. However actually, even your arms will do the job!
Whisk custard till easy. It corporations up because it cools however ought to nonetheless be heat by the point you get to utilizing it. Although you’ll be able to, as famous above, depart the custard in a single day and end the cake tomorrow.
Pour the custard into the ready cake pan.
Unfold the custard and easy the floor. No have to be too meticulous right here because the custard will skinny because it heats up and unfold out evenly.
Bake for 1 hour at 180°C/350°F (160°C fan-forced), rotating the cake on the 45 minute mark. The cake will puff up in direction of the tip and a skinny (chocolatey!) pores and skin will kind on the floor. It is a signature attribute of Flan Pâtissier (French Custard Tart) on which this recipe is predicated!
Cool in a single day – Take away the cake from the oven and depart to chill on the counter for at the very least 3 hours. Don’t be alarmed if it deflates – that’s what is meant to occur!
Then refrigerate for at the very least 12 hours, and even longer.
If there may be any trace of heat within the cake whenever you put it within the fridge, don’t cowl the cake with cling wrap as it should make it sweat. Due to the kind of cake that is, there is no such thing as a threat of it drying out so simply depart it uncovered.
Take away the edges of the springform pan then slide the cake off the bottom (and really feel smug at how straightforward it’s since you learnt the inverted cake base trick!). Now, it’s prepared for serving…… I imply, YAY, it’s time to EAT!!!
Extra issues of chocolate custard cake
Raspberries or sliced strawberries look beautiful on chocolate desserts, as does a dusting of icing sugar (powdered sugar), as pictured in put up. A dollop of Chantilly cream (flippantly sweetened vanilla cream) or mascarpone wouldn’t go astray both, or a scoop of vanilla ice cream!
I like to chop the cake whereas fridge chilly, for neat smear-free slices, then depart it out for round half-hour to deliver to room temperature earlier than serving for the creamiest mouthfeel. Having stated that although, on sizzling summer time days, chilly custard cake is DIVINE!
I needed to label a slice with an aggressive “DO NOT TOUCH!!!” signal to guard it from vultures to verify the shelf life! It was good for 48 hours after eradicating from the cake pan, then nonetheless good on day 5 although the biscuit base was noticeably softer.
I forgot to strive however I doubt it should freeze. Custards usually don’t freeze effectively.
And there you might have it! A chocolate custard cake. I suppose some would argue that it’s a chocolate tart, and being that it’s really a chocolate model of the French custard tart, Flan Pâtissier.
However with a layer of custard that thick, to me it appears to be like extra like a chocolate mousse cake than a tart.
The title is perhaps open to debate, however the scrumptious just isn’t! I hope you give it a go someday! – Nagi x
Watch the best way to make it
Chocolate Custard Cake
Prep: 30 minutes
Cook dinner: 1 hr
Cooling: 15 hrs
Servings10 – 12 folks
Faucet or hover to scale
Put together pan: Flip the bottom of a 20cm / 8″ springform pan the wrong way up – this makes it simpler to take away the completed cake with out the lip in the way in which. Grease pan base with butter, then press on a sq. sheet of baking paper. Clip the pan sides onto the bottom, letting the surplus paper stick out (ease of elimination later).
Preheat oven to 180°C / 350°F (160°C fan-forced).
Warmth the milk, vanilla and about half the sugar in a big saucepan over medium excessive warmth till simply earlier than boiling, stirring to dissolve the sugar.
Yolk combination: Place egg yolks and remaining sugar in a big bowl and whisk to mix. Add cornflour and whisk till easy.
Mood eggs: Whereas whisking the eggs, slowly pour within the sizzling milk in a skinny stream whereas whisking. Whisk till absolutely mixed.
Thicken custard: Pour the egg-milk combination again into the identical saucepan. Place over medium low warmth, stirring continually so the bottom would not catch, till it begins to thicken (you’ll really feel it). It ought to occur inside 3 to five minutes. If it will get lumpy, take away off warmth, whisk vigorously – will turn into easy.
Stir 45 sec after bubbles: When the custard is thickened and steamy, and also you see the primary massive lazy bubbles seem on the bottom (pause whisking to see), whisk continually on the range for an additional 45 seconds then take away from range.
Add chocolate and stir till absolutely melted.
Cool: Switch right into a bowl, instantly cowl with cling wrap touching the floor. (You may pressure should you’re involved about lumps). Put aside whereas getting ready the bottom.
Blitz cookies: Roughly break up Oreos with arms and place in meals processor. Blitz till they turn into superb crumbs. Add melted butter, then blitz once more till mixed.
Press: Switch crumbs into ready pan, urgent evenly and firmly on to the bottom (I take advantage of the underside of a straight-sided, flat-bottomed cup measure to do that).
Bake 1 hour: Whisk custard till easy to loosen. Pour onto the bottom, easy floor. Bake 60 minutes, rotating the cake pan on the 45 minute mark.
Cool for 3 hours on the counter, within the pan. Refrigerate at the very least 12 hours.
Serve: Greatest to chop when fridge chilly and serve at room temp (for creamiest custard!). Take away springform sides and paper, then use paper overhang to slip the cake off the bottom. Reduce like cake and serve! Beautiful with dollop of Chantilly cream and a raspberry or strawberry. Mud with icing sugar to make it fairly!
2. Yolks – most secure to weigh as a result of egg and yolk sizes differ and this custard depends on egg to assist it set. 120g / 4.2 oz yolks is 100ml / 3.4 oz, simply shy of 1/2 cup. Often 6 giant eggs weighing ~55g / 2oz every (carton labelled “giant eggs” as a result of it’s an trade commonplace).
Leftover egg whites – Right here’s my listing of what I do with them and all my egg white recipes might be discovered on this recipe assortment.
3. Chocolate – Should use 70% cocoa chocolate to make sure the custard units to the best consistency and good chocolate flavour. Decrease cocoa % (eg milk chocolate normally round 30%) = softer chocolate & much less chocolate flavour = custard units softer, is paler and chocolate flavour just isn’t as sturdy.
Storage – At its finest for the primary 48 hours. Retains for five days although the biscuit base does begin to soften (it’s actually not a giant deal). Retailer in fridge.
Fellow custard-lovers. Unite!
Lifetime of Dozer
No chocolate for you Dozer! How about some croissant as a substitute? (Like I’ve a selection! 😂)