Recipe: Vanilla Chocolate

Name: Vanilla Chocolate
Prep time: 40 min
Cook time: 20 min
Total time: 180 min
Yield: 8 servings
Ingredients: Vanilla Chocolate Cake 8 servingsfor the creams; 1/2 liter (2.1 qt) of milk; 1 bourbon vanilla pod; 2 egg yolks; 50 g (1.75 oz) of sugar; 2 tbsp of cornstarch; 3 heaping tbsp of nutella; for the cake; 100 g (3.5 oz) of milk chocolate; 50 g (1.75 oz) of butter; 2 eggs; 80 g (2.8 oz) of sugar; 100 g (3.5 oz) of fromage blanc; 100 g (3.5 oz) of ground almonds; 100 g (3.5 oz) of flour

By AFTouch-Cuisine 3.9/5 (14 reviews) · 🍳 31 made it

Prep 40 min

Cook 20 min

Rest 2h

Total 3h

Servings 8 serv.

Ingredients for 8 servings

Adjust for

servings

Vanilla Chocolate Cake 8 servings

for the creams
1/2 liter (2.1 qt) of milk
1 bourbon vanilla pod
2 egg yolks
50 g (1.75 oz) of sugar
2 tbsp of cornstarch
3 heaping tbsp of nutella
for the cake
100 g (3.5 oz) of milk chocolate
50 g (1.75 oz) of butter
2 eggs
80 g (2.8 oz) of sugar
100 g (3.5 oz) of fromage blanc
100 g (3.5 oz) of ground almonds
100 g (3.5 oz) of flour

Step-by-step directions

1 Make the cake: in the microwave melt the chocolate with the butter, add the eggs one by one and mix well, add the sugar gradually, the fromage blanc, the almonds and the flour. Bake for 20 minutes at 180°C (355°F). Let cool on the serving dish.

1 Make the creams: Bring the milk to a boil with the vanilla pod cut in half, let infuse for 30 minutes, in a bowl whiten the yolks with the sugar to obtain a fluffy mixture then incorporate the cornstarch. Pour the hot milk over it by filtering to remove the vanilla and put back on low heat without stopping stirring until thickened, separate the cream in two, pour the nutella into one and mix well.

2 Assembly: for those lucky enough to have a ring, happy for you, if like me you don't have one...do-it-yourself system, we make one with aluminum foil be careful it must be thick enough so it doesn't collapse but not too much or it will have trouble taking a round shape (it took me 3 layers of aluminum foil).
Once the makeshift ring is in place, spread the vanilla cream, let cool for a few minutes just so a small skin forms, then with a piping bag deposit the nutella cream.
Leave in the refrigerator for at least 2 hours before tasting.

Chef Patrick's Comment

Good recipe, except that you are going to saturate it again with the palm oil contained in your spread, the recipe would be much better with real melted chocolate coating.