Polish Chocolate Cream Kisiel Czekoladowy Or Vanilla Cream Recipes

POLISH STYLE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and baking powder. Set aside.
• In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then add the vanilla. Add the flour mixture alternately with the milk. Mix to combine.
• Pour batter into a 9x13 inch pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool.
• Spread whipped topping over cooled cake and place sliced bananas on top. Store in refrigerator.

POLISH CHOCOLATE CREAM (KISIEL CZEKOLADOWY) OR VANILLA CREAM

Steps:

• Melt chocolate over very low heat.
• Combine cream, vanilla, and sugar and slowly bring to a boil, then lower heat to a simmer.
• Combine melted chocolate with cream mixture, blending thoroughly.
• Dissolve potato flour in milk, then add milk to cream mixture.
• Stir for 2 minutes (be careful not to scorch the cream).
• Discard vanilla bean, if you used one.
• Wet mold or bowl with water (or you can use individual cups, ramikins or dessert glasses), then sprinkle with sugar, and pour cream mixture inches.
• Chill for several hours before serving.
• Serve topped with heavy sweet cream (plain or whipped and/or fruit syrup, if desired.