The perfect finale for any occasion!
Look at all that creamy chocolate custard!How can this not get you excited???!
Its as chocolatey and creamy as it looks.
Stopped in the middle of hoovering down this cake so I could show you how creamy the custard is.
you’ve got the option to cut it into neat slices (like…
But when you eat it, its gloriously creamy.
Its luxurious, with a rich mouthfeel.
But this is not overly rich and definitely not overly sweet.
Decadent enough for special occasions, easy enough to make for a morning tea at work.
Did I just convince myself this is the perfect cake for any occasion???
Stopped in the middle of hoovering down this cake so I could show you how creamy the custard is.
Big call but Im standing by it!
The recipe Im using today is based on the custard used in the famous (giant!)
French vanilla custard tart,Flan Patissier, with chocolate added.
While exact recipes for creme patissiere vary depending on the intended use (ie.
Cornflour/cornstarch For setting the custard and making it shiny (regular flour makes it dull).
Attention FRENCH READERS: Do not use yellow cornflour, use white cornstarch!
Note: This chocolate custard cake is not excessively sweet!
It suits my palette as I grew up eating Japanese baked goods which is heavily influenced by French pastry.
Milk The liquid for custard.
Some recipes also use cream, for added richness.
I dont feel its needed in this recipe.
The chocolate makes it rich enough!
Vanilla extract For background flavour.
Today, chocolate is our primary flavour so theres no need to indulge in real vanilla.
Vanilla extract will do nicely.
Not vanillaessenceplease, that tastes like what it is artificial vanilla flavour.
(UK readers: Your bourbon cream biscuits works a treat here!
Milk chocolate digestives works too.)
Its also a nice textural contrast with the bonus that its the easiest to make!
You cant flip it upside down like asponge cakebecause the base will crack and the surface will be ruined!
So for todays recipe, you will need aspringform panwith removable sides.
Insurance policy to ensure the base doesnt crack!
Flip base upside down.
Grease the base with butter then stick a square-ish sheet of baking paper on it (parchment paper).
Clipping the sides onto the inverted base can be a bit fiddly.
Lightly grease the sides with butter then line with baking paper.
But you already know this!
Making the chocolate custard
c’mon resist the urge to eat all the custard out of the pot.
Save a little for the cake!
Heat milk with half sugar.
Whisk yolks and remaining sugar, then cornflour.
Temper eggs, thicken on stove, whisk 45 seconds after bubbles appear.
Heat milkwith vanilla and about half the sugar until just before boiling.
it’s possible for you to just eyeball the amount of sugar that goes in.
Whisk the egg yolks, remaining sugar and cornflour/cornstarch in a separate large bowl.
Pour all the milk in and whisk until combined.
Prevent screen from sleeping
Transferthe egg-milk mixture back into the saucepan.
Now were going to cook it for a few minutes until it thickens into a custard.
Thicken custard Pour the egg-milk mixture back into the same saucepan.
It should happen within 3 to 5 minutes.
If it gets lumpy, remove off heat, whisk vigorously will become smooth.
Lazy bubbles The sight of lazy bubbles is the trigger that determines the right cook time for custard.
They will start to appear once the custard is thickened, and its hot and steamy.
Youll need to pause stirring for a few seconds to see if they appear.
Because we are using 3 cups of milk, we stir for 45 seconds.
Add chocolate Remove from the stove, add chocolate and stir until fully melted.
See below for what it looks like!
Thickness The custard should be thick enough such that it mounds slightly on the surface, like pictured above.
Then set the custard aside while preparing the base.
Chocolate custard doesnt need it.
Oreo cookie base
Blitz and press.
Nice and easy!No food processor?No worries!
Just bash the cookies in a ziplock bag using a rolling pin or something heavy.
Cookies Break up the cookies with your hands and place in a food processor.
Blitzuntil they become fine crumbs.
Add melted butter, then blitz again until combined.
Transfercrumbs into prepared pan.
Pressevenly and firmly on to the base.
But honestly, even your hands will do the job!
Whisk custard until smooth.
It firms up as it cools but should still be warm by the time you get to using it.
Though you might, as noted above, leave the custard overnight and finish the cake tomorrow.
Pour the custard into the prepared cake pan.
Spread the custard and smooth the surface.
Bake for 1 hourat 180C/350F (160C fan-forced), rotating the cake at the 45 minute mark.
The cake will puff up towards the end and a thin (chocolatey!)
skin will form on the surface.
This is a signature characteristic ofFlan Patissier (French Custard Tart)on which this recipe is based!
The cake should still be wobblywhen you pull it out of the oven.
It firms up in the fridge (next step).
Dont be alarmed if it deflates that is what is supposed to happen!
Then refrigerate for at least 12 hours, or even longer.
Now, its ready for serving……
I mean, YAY, its time to EAT!!!
Having said that though, on hot summer days, cold custard cake is DIVINE!
Storage
I had to label a slice with an aggressive DO NOT TOUCH!!!
sign to protect it from vultures to check the shelf life!
I forgot to try but I doubt it will freeze.
Custards typically dont freeze well.
And there you have it!
A chocolate custard cake.
The name might be open to debate, but the delicious is not!
I hope you give it a go one day!
Life of Dozer
No chocolate for you Dozer!
How about some croissant instead?
(Like I have a choice! )
