Velvety Chocolate Milk Cream Slices

Chocolate Milk Slices
Category: Desserts | Serves: 10

Ingredients:

Instructions:

Step 1: Preparing the Milk Cream
Start by soaking the gelatin sheets in cold water for at least 10 minutes to soften them. While the gelatin is soaking, use electric beaters to whip 300g of heavy cream until it forms soft peaks. In a separate bowl, pour the sweetened condensed milk (at room temperature), and mix in the vanilla extract and the tablespoon of honey. Stir until well combined.

In a small saucepan, gently heat the remaining 50g of heavy cream. Once warmed, drain the gelatin sheets thoroughly and add them to the cream, stirring until completely dissolved. Next, combine this gelatin-infused cream with the sweetened condensed milk mixture and stir for about 5 minutes until it’s fully blended.

Slowly fold in the whipped cream into the milk mixture, using a whisk to ensure it incorporates smoothly without deflating the whipped cream. Once the cream is ready, pour it into a shallow baking dish and cover with plastic wrap directly on top of the cream to prevent a skin from forming. Refrigerate for at least one hour to allow it to set.

Step 2: Preparing the Chocolate Sponge Cake
For the cake, beat the eggs and granulated sugar together in a bowl with electric beaters until the mixture becomes light and fluffy. With the beaters still running, add the honey to the egg-sugar mixture, ensuring it blends well.

Sift the all-purpose flour and unsweetened cocoa powder into the mixture, folding gently with a spatula until the dry ingredients are fully incorporated. Be careful not to deflate the mixture as you do this.

Once the batter is ready, spread it evenly onto a baking sheet lined with parchment paper, using a spatula to level it. Bake the sponge in a preheated oven at 220°C (428°F) for about 12 minutes, or until the surface is firm to the touch.

Once baked, sprinkle the hot cake with granulated sugar to give it a slight crust and cover it with plastic wrap. Allow it to rest for an hour.

After the resting period, carefully peel off the parchment paper while the cake is still warm. Place a fresh sheet of parchment paper on top and allow it to cool completely. This method will keep the cake soft and pliable once it’s cooled.

Step 3: Assembling the Chocolate Milk Slices
Once the cake has cooled, remove the milk cream from the refrigerator. Gently break up the cream with a whisk to smooth it out. Then, carefully cut the sponge cake in half, trimming the edges if necessary. Place one half of the cake into an adjustable frame.

Spread a generous layer of the milk cream over the first half of the cake. Once evenly spread, cover the dessert with plastic wrap and return it to the fridge for about an hour to allow the cream to firm up.

Step 4: Final Assembly and Serving
After the resting period, carefully remove the adjustable frame and slice the dessert into individual portions. The rich and creamy texture of the milk cream contrasts beautifully with the soft chocolate sponge, making each bite a delightful treat. Serve chilled for the perfect dessert experience!

Enjoy this decadent, melt-in-your-mouth treat for a special occasion, or anytime you’re craving something indulgent yet light!