Chocolate Wafers with Cream

Directions

1. Prepare the dough: Preheat the oven to 180°C (350°F). Beat the eggs and powdered sugar in a bowl until light and frothy. Gradually sift in the flour, cocoa powder, and baking powder, folding gently until fully incorporated.
2. Bake the wafers: Spread the dough evenly on a large baking sheet lined with parchment paper. The thinner the layer, the crispier the wafers will be. Bake for 20 minutes or until the sponge is firm to the touch. Remove from the oven and allow to cool completely on a wire rack.
3. Make the cream: In a medium saucepan, combine the milk, flour, cornstarch, powdered sugar, and eggs. Cook over medium heat, stirring constantly until the mixture thickens into a smooth pudding. Remove from heat and stir in the butter and vanilla sugar while the mixture is still hot.
4. Combine with whipped cream: Allow the pudding to cool slightly, then fold in the 400 ml whipped cream using a whisk until smooth and light. Divide the cream into two portions for layering.
5. Assemble the cake: Trim the edges of the baked sponge if desired. Spread one portion of the cream evenly over the sponge and sprinkle with any crumbled edges for texture. Add the remaining cream on top and smooth the surface. Refrigerate until firm, at least 1–2 hours.
6. Prepare the glaze: Heat 200 ml whipped cream in a small saucepan until hot but not boiling. Add the chopped milk chocolate and stir until fully melted and smooth. Allow the glaze to cool slightly, then pour evenly over the chilled cream layer.
7. Chill and serve: Return the dessert to the refrigerator for at least 30 minutes to let the glaze set. Slice carefully and serve chilled.

Recipe Details

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour 15 minutes (including chilling)
Servings: 8–10
Difficulty: Medium

Variations & Substitutions

• Chocolate swap: Use dark chocolate or white chocolate for the glaze to change the flavor profile.
• Fruit addition: Add fresh berries or banana slices between cream layers for extra freshness.
• Nutty twist: Sprinkle crushed hazelnuts, almonds, or pistachios over the cream layer before glazing for crunch.
• Dairy-free: Substitute milk and cream with plant-based alternatives like almond or oat milk, and use dairy-free butter.

Serving Suggestions