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BAM Cake converter 
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Ingredients:
- 450 ml sweet whipping cream
- 3 egg yolks
- 3 tablespoons sugar
- a pinch of salt
- 1 teaspoon BAM vanilla paste
- 170 g BAM dark chocolate
- BAM chocolate crispy
- Whipped sweet cream
- BAM ruby crispy
Instructions:
1
Heat the cream, egg yolks, sugar and salt in a medium-sized saucepan over a medium heat. Do not let it come to the boil. Stir the cream mixture constantly until it has thickened sufficiently, about 5 minutes. Remove the pot from the heat and stir in the BAM vanilla paste. Add the BAM dark chocolate and leave to the side for about 3 minutes.
2
Using a small whisk, start stirring in the centre of the pot until the mixture is homogeneous. (If you have accidentally overheated the mixture and lumps have formed, you can remove them by straining the mixture into a bowl.)
3
Transfer the mixture to the prepared containers and chill for at least 3 hours. Leave the chocolate cream at room temperature for 15-30 minutes before serving. If desired, serve with chocolate chips, BAM crisps and fresh whipped cream.
FIT
Gluten free
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