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Milk Chocolate Cream Cake » Simple and Healthy Recipe! ✅

Yes, I love dark chocolate, but milk chocolate also has a special place in my heart. I especially like it in creamy desserts, so wrapping a milk chocolate pudding in a flaky pie crust seemed like a no-brainer. I also added a dark background milk chocolate base, which I could omit, but I think it’s worth it for the extra boost of pure chocolate flavor.— Erin Jeanne McDowell

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Milk chocolate cream cake

  • Milk Chocolate Ganache Cake
  • 1 blind tart, completely cooled

  • 113 grams of finely chopped milk chocolate

  • 60 grams cream, heated to simmering but not boiling

  • Filling
  • 1 1/2 cups (345 grams) whole milk

  • 1/4 cup (50 grams) cream

  • 5 ounces (142 grams) finely chopped milk chocolate

  • 1/4 cup (99 grams) granulated sugar

  • 1/4 cup (28 grams) cornstarch

  • 1/2 teaspoon fine sea salt

  • 4 large egg yolks (85 grams).

  • 1 tablespoon unsalted butter, at room temperature

  • 1 1/2 teaspoons vanilla extract

  • (Whipped cream)

  • 1 cup (235 grams) cream

  • 1/4 cup (50 grams) granulated sugar

  • 1 teaspoon vanilla extract

  • grated milk chocolate or cocoa powder, for finishing

  1. Prepare the cold cake. Put the chocolate in a medium heatproof bowl. In a saucepan, bring the cream to a boil over medium heat. Pour the hot cream over the chocolate. Let sit for 15 seconds undisturbed, then mix to combine; the ganache should be thick and smooth.

  2. Pour the ganache over the cooled, pre-baked pie crust base and spread in an even layer. Let stand 15 to 20 minutes before adding the filling.

  3. Prepare the filling: In a medium saucepan, heat the milk and cream over medium-low heat. When the mixture starts to boil, turn off the heat and add the chocolate. Beat lightly until the mixture is completely integrated. Turn the heat back to medium-low and heat, stirring constantly, until the chocolate is completely melted. Keep warm over low heat.

  4. In a medium bowl, whisk together the sugar, cornstarch, and salt to combine. Add the egg yolks and beat until well blended. Pour about a quarter of the hot chocolate-milk mixture into the bowl to temper the egg yolk mixture, whisking constantly to combine.

  5. Return this mixture to the pot and cook over medium-low heat, stirring constantly with a silicone spatula, until the mixture becomes very thick and large bubbles rise from the surface, 2 to 3 minutes.

  6. Remove the pan from the heat and add the butter and vanilla extract. Strain pudding into prepared cake batter and spread into an even layer. Put a piece of plastic wrap directly on the surface and let it cool until it hardens, at least 2 hours.

  7. When the cake is cold, prepare the whipped cream. In a medium bowl (or with an electric mixer), beat cream, sugar, and vanilla to medium peaks. Place on the cake just before serving and decorate with grated chocolate or cocoa powder.

I always have three types of hot sauce in my bag. I have a soft spot for making people their favorite dessert, especially if it’s wrapped in puff pastry. My latest cookbook, The Book on Pie, was released on November 10, 2020 and my pie merch collaboration with Food52 is also available: -erin-mcdowell

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