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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
1 tablespoon cornstarch |
3/4 cup sugar |
1/2 teaspoon salt |
1 cup milk |
3 unsweetened chocolate squares (3 ounces) |
2 teaspoons unflavored gelatin (1 packet) |
1/3 cup cold water |
1 cup heavy cream |
1 teaspoon vanilla |
Directions:
1. 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.
2. 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.
3. When the chocolate mixture is cool, whip 1 cup heavy cream with 1 teaspoons vanilla. Fold this into the chocolate mixture.
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