130g dark chocolate (cocoa content 54-56%)
130ml hot cream (33%)
📜 Ingredients for Soaking the Cake:
30g sugar
A pinch of vanilla extract
50ml hot water
📜 Ingredients for Decoration:
9-10 cranberries
A sprig of rosemary
👩🍳 Instructions:
Buttercream:
In a bowl, whisk the eggs with a pinch of vanilla extract until well combined.
In another bowl, mix sugar and cornstarch together.
Gradually add the sugar-cornstarch mixture to the eggs, whisking continuously
Heat the milk until it’s hot but not boiling, then slowly pour it into the egg mixture, stirring constantly.
Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens and becomes a pastry cream.
Remove from heat and let it cool to room temperature.
In a separate bowl, beat the room temperature butter until creamy.
Gradually add the cooled pastry cream to the butter and beat until smooth and fluffy.
Dough:
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