This decadent Chocolate Wafers with Cream recipe combines fluffy cream, rich chocolate, and tender chocolate wafers, making it a delicious treat for any occasion. Here’s how to create this delightful dessert!
Ingredients
For the Dough:
- 4 eggs
- 1 cup (200ml) powdered sugar
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- 1 packet (approximately 10 grams) baking powder
- 1 sachet (about 7 grams) vanilla sugar
For the Cream:
- 1 liter milk
- 4 tablespoons all-purpose flour
- 4 tablespoons potato or corn starch
- 1.5 cups powdered sugar
- 2 eggs
- 100 grams butter
- 1 sachet (about 7 grams) vanilla sugar
- 400ml heavy cream (for whipping)
For the Icing:
- 200ml heavy cream
- 100 grams milk chocolate
Instructions
Prepare the Dough:
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, beat the eggs with the powdered sugar until the mixture is light and fluffy.
- Sift together the flour, cocoa powder, and baking powder. Gradually fold the dry ingredients into the egg mixture until well combined.
- Line a baking tray with parchment paper and spread the dough evenly over the surface. The thickness of the dough will depend on the size of your tray—larger trays create thinner wafers.
- Bake for 20 minutes or until the surface is firm to the touch. Once done, remove from the oven and allow to cool on a wire rack.
Make the Cream:
- In a saucepan, whisk together milk, flour, cornstarch, powdered sugar, and eggs over medium heat until the mixture thickens (about 10 minutes).
- Remove from heat and add the butter and vanilla sugar. Stir until the butter melts and the mixture becomes smooth.
- Use a hand mixer to blend the cream until smooth. Allow it to cool to room temperature.
- In a separate bowl, whip the 400ml heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled pudding mixture to create a light, fluffy cream.
- Divide the cream into two portions.
Assemble the Cake:
- If the baked wafer has hardened edges, trim them off and crumble the edges into small pieces.
- Spread one portion of the cream over the base of the cake. Sprinkle the crumbled wafer edges on top of the first layer of cream, then spread the remaining cream over the top.
- Smooth the surface and refrigerate for about 1 hour to allow the cream to set.
Prepare the Icing:
- In a small saucepan, heat the 200ml 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 smooth.
- Pour the chocolate icing over the chilled cake, spreading it evenly to cover the surface.
Final Touches:
- Allow the cake to chill for another hour in the refrigerator or until the chocolate icing has set.
- Once set, slice the cake and serve.
Enjoy!
This rich and creamy Chocolate Wafers with Cream dessert offers a wonderful balance of textures with its tender wafer layers, fluffy cream, and smooth chocolate icing. Perfect for any celebration or as an indulgent treat!