Part 4/7:
Crafting the Chocolate Cream
While the cakes are baking, you can create a luscious chocolate cream. Start by whipping two-thirds of a cup of heavy cream in a chilled bowl—this helps form stable peaks. Once it starts to thicken, add a teaspoon of sugar and continue whipping until you reach stiff peaks, topping it off with your personal sweetness preference.
Chop two bars of dark chocolate (at least 70% cocoa preferred) and set them aside.
Next, separate three egg yolks from the whites and blend them with a tablespoon of sugar until smooth. Pour another two-thirds of a cup of heavy cream over this yolk mixture and combine well.