Chocolate wafers with cream

Ingredients:

For the Dough:

For the Cream:

For the Icing:

Preparation:

Preheat your oven to 180°C (350°F).
In a large mixing bowl, beat the eggs with the powdered sugar until the mixture is fluffy and light in color.
Sift together the flour, cocoa powder, and baking powder. Gradually add these dry ingredients to the egg mixture, stirring gently to incorporate without deflating the mixture too much.
Line a baking tray with parchment paper and spread the dough evenly over the surface. The size of your tray will determine the thickness of the dough; a larger tray results in thinner wafers.
Bake in the preheated oven for about 20 minutes or until the surface is firm to the touch.
Remove from the oven and allow to cool on a wire rack.

In a saucepan, combine the milk, flour, cornstarch, powdered sugar, and eggs. Whisk continuously over medium heat until the mixture thickens—this can take about 10 minutes.
Once thickened, remove from heat. Add the butter and vanilla sugar while the mixture is still hot. Stir until the butter is completely melted and the mixture is smooth.
Use a hand mixer to blend the cream until it is completely smooth and creamy. Allow the cream to cool to room temperature.
In a separate bowl, whip the 400ml of heavy cream until stiff peaks form. Gently fold this whipped cream into the cooled pudding mixture to make a light, fluffy cream.
Divide the cream into two portions.

If the baked wafer has hardened edges, trim these off. Crumble the trimmed edges into small pieces.
Spread one portion of the cream over the base of the cake. Sprinkle the crumbled edges over the first layer of cream, then spread the remaining cream on top. Smooth out the surface and refrigerate until the cream sets, which typically takes about 1 hour.

In a small saucepan, heat the 200ml of heavy cream until it begins to simmer. Do not boil.
Remove from heat and add the chopped milk chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
Pour this chocolate mixture over the chilled cake, spreading it to cover the entire surface evenly.

Allow the cake to chill in the refrigerator for an additional hour or until the chocolate icing has set.

Once set, slice the cake and serve. Enjoy the rich layers of fluffy cream and chocolate with the tender crumb of the wafer.

This recipe provides a delightful balance of textures and flavors, making it a perfect dessert for any occasion. Enjoy your baking and indulgence!