Apricot Chocolate Custard Cake Chocolate Custard
|Sugar||3⁄4 Cup (12 tbs)|
|Bitter chocolate||1 Ounce, shaved (1 square)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Soft butter||1⁄2 Cup (8 tbs)|
In saucepan combine sugar and cornstarch.
Add eggs and blend well with a fork.
Stir in milk and cook over low heat, stirring constantly, until thick.
Remove from heat and stir in shaved chocolate and vanilla.
Cover and cool.
Cream butter and gradually add the cooled chocolate mixture.