Chocolate Cream Cakes

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1. Break the eggs into a bowl and add the granulated sugar, vanilla sugar, and salt. Mix for 4–5 minutes until you get a light, airy, yellow mixture.

2. Add the sunflower oil and milk and mix briefly.

3. Sift the flour, cocoa powder, and baking powder and mix until smooth.

4. Pour the batter into a greased baking pan (with parchment paper on the bottom).

5. Bake the chocolate cake in a preheated oven at 175 °C (350 °F) for 10–15 minutes, or until done.

6. Mix the egg yolks, granulated sugar, and vanilla sugar in a bowl for about 1 minute.

7. Add the cornstarch and 50 ml milk, stirring until smooth.

8. Bring the remaining 450 ml milk to a boil in a saucepan.

9. Remove from heat and gradually add the egg mixture while stirring.

10. Return the mixture to the saucepan and cook until it thickens, stirring continuously.

11. Spread the custard evenly over the chocolate cake.

12. Heat the heavy cream in a saucepan almost to a boil.

13. Remove from heat and add the milk chocolate pieces.

14. Let it stand for 1 minute, then stir until smooth. Let it cool slightly.

15. Spread the ganache evenly over the custard.

16. Cover the cake and refrigerate to set, preferably overnight.

17. Melt the milk chocolate using a double boiler and pour into a small, deep bowl.

18. Melt the dark chocolate using a double boiler and transfer to a piping bag.

19. Cut the cake into pieces.

20. Dip each piece into the melted milk chocolate and place on parchment paper.

21. Pipe thin lines of dark chocolate over each piece.

22. Let the chocolate harden.

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