CHOCOLATE KARPATKA CAKE

A Polish dessert recipe also known as the Chocolate Éclair cake. Creamy and smooth chocolate pastry cream sandwiched between two layers of irregular shaped chocolate choux pastry.

INGREDIENTS

For the choux pastry layers

1/2 cup all-purpose flour/ maida

1/4 cup unsweetened cocoa powder

1/3 cup milk

1/3 cup water

2 teaspoon sugar

1/2 teaspoon salt

60g unsalted butter

3 eggs

For the chocolate filling

2 cups milk

2/3 cup sugar

1/4 cup corn-starch

1 tablespoon unsweetened cocoa powder

2 eggs

120g chocolate, chopped into small bites

1 tsp vanilla extract

1/2 teaspoon salt

3/4 cup butter, room temperature

INSTRUCTIONS

Tip : Have all your ingredients measured and ready to go before you start.

For the chocolate choux pastry layers. take milk, water, sugar, salt and butter in a saucepan and bring to boil.

Remove from heat. Next add flour and cocoa powder all at once and mix with a wooden spoon until combined.

Return the saucepan back until it pulls away from the sides of the pan. Transfer this chocolate batter to another bowl to cool slightly.

Preheat the oven to 190-degree C. Prepare two 8-inch pans with parchment paper.

Add the eggs one at a time to this batter mixing well with a stand mixer. Now divide the choux pastry evenly between two round 8-inch (20 cm) springform cake tins and spread them well.

Bake for about 30 minutes until nicely puffed. Let it cool. Set aside.

For the chocolate choux pastry layers, in a mixing bowl, whisk the egg, sugar and salt until well combined. Next add cocoa powder and corn-starch. Mix to combine.

In another saucepan on stove, take milk and bring to a boil.

Gradually add milk into the egg mixture. Mix well and cook this mixture stirring constantly until it thickens.

Remove from heat and add the chocolate bites and stir until completely melted. It will be a creamy texture.

Pour this into a clean bowl and cover surface of the pastry cream with plastic wrap, to prevent forming a skin on the surface. Let this mixture cool to room temperature.

Next place butter into a large bowl and beat with hand or stand mixer until creamy. Gradually add spoons of pastry cream and mix to incorporate one spoon at a time. Finally add the vanilla extract and mix to combine. Set aside.

Now for the final assembly. spread the chocolate cream on top of one of the pastry layer in the cake tip. Fill the gaps from the second layer of pastry and place the top layer.

Cover and refrigerate for atleast 6 hours. This is best served cold.

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