There chocolate butter cream it is a delicious preparation, suitable for filling cakes, biscuits, cupcakes and small pastries. A recipe that comes directly from American pastry shops and that lends itself to many uses, even to be devoured by the spoonfuls! The smooth, creamy and light as a cloud texture, that bitter cocoa and chocolate flavor will make this cream one of your favorite gluttony. The addition of the bitter cocoa, compared to the classic recipe, it dampens the excessive sweetness giving you a balanced and tasty cream. Chocolate buttercream is particularly used in Hungary, where it was adopted as a key ingredient of the Dobos Cake (internal link, recipe)!

Preparation

1

Chop the dark chocolate with a knife or crescent on a wooden cutting board.

2

Pour the chopped chocolate into a glass or steel bowl.

3

Place a pot of water on high heat and place the bowl over it to melt the chocolate in a bain-marie. Mix the chocolate with a leccapentola or a wooden spoon until completely melted. It will take about 5 minutes.

4

Let the chocolate cool.

5

In a thick-bottomed saucepan add 200 g of water and 600 g of sugar, light the flame over low heat and stir occasionally with a spoon.

6

When the sugar has completely dissolved in the water, raise the heat slightly and bring the syrup to a temperature of 121 °, using a cooking thermometer.

7

In the meantime, pour the egg yolks into a bowl: you can use the planetary mixer or the electric whisk. Mount them at medium speed. (

8

As soon as the sugar syrup reaches 121 °, remove it from the heat and pour it slowly into the mixer in action. Continue to work the mixture until it is fluffy and well whipped.

9

Cut the vanilla bean and remove the seeds with a knife or a teaspoon.

10

In a bowl, combine the cubed butter at room temperature and the vanilla seeds. With a spatula, work the mixture until you get a smooth cream.

11

Operate the planetary mixer at medium speed and add, one tablespoon at a time, the butter and vanilla cream to the now cooled egg and sugar mixture, mixing the ingredients until a creamy mixture is obtained.

12

Pour the previously melted chocolate into the mixture and mix

13

Sift the cocoa powder and add it to the mixture, stirring with a wooden spoon.

14

Stir until everything is combined. Your chocolate buttercream is ready!

Accessories

• Kitchen thermometer
• Knife
• Wooden cutting board
• Glass bowl
• Pot
• Leccapentola
• Planetary or electric whisks

Tips and hints

If you are passionate about sugar pasteyou can use the chocolate buttercream as a base and then roll out the dough, so that it adheres well to the dessert and the result is even more delicious!

Once ready, keep the chocolate butter cream in the refrigerator or in a cool place: in contact with heat sources it would melt, losing all its consistency. The cream can be used within 2 days of preparationstored covered with a sheet of cling film or in an airtight container.

The amount of chocolate can be varied at will: add if you prefer a stronger flavor, add less if you prefer a more delicate flavor.

History

Butter cream was born in the States and is one of the bases of American pastry, mainly used to decorate cupcakes, donuts or brownies, but also to build the huge super scenographic cakes typical of the United States.