CHOCOLATE CREAM FILLING
Also from the King Arthur flour website. Can be used to fill a chiffon cake by slicing 1 inch off the top of the cake and making a 3-inch deep trench in the cake, leaving a 1 inch wall on each side then filling the trench with this filling and placing the top back on the cake then frost it.
Provided by GothicGranola
Categories Dessert
Time 30m
Yield 1 cake filling, 16 serving(s)
Number Of Ingredients 9
Steps:
- In a medium-sized sauce pan, mix together the cornstarach, sugar, salt, milk and chocolate. Bring the mixture to a boil, stirring constantly, and boil for 1 minute. Remove the pan from the heat.
- Soften the gelating in the cold water for 1 minute, then stir into the hot chocolate mixture. Pour it into a bowl and let it cool to room temperature. To speed up the cooling process, set the bowl in a larger bowl filled with ice water. Stir with a rubber spatula until it's room temperature. Be careful not to let the gelatin set up.
- When the chocolate mixture is cool, whip 1 cup heavy cream with 1 teaspoons vanilla. Fold this into the chocolate mixture.
Nutrition Facts : Calories 128.2, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.5, Sodium 87.8, Carbohydrate 12.6, Fiber 0.9, Sugar 9.5, Protein 1.8
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