I saw a recipe for the best chcolate cake ever. (If you want the recipe I can post it, so just ask). But I have a question about the filling that is used in the recipe.
This is what you need for the Chocolate Cream filling:
1 cup milk
1 cup heavy cream
5 egg yolks
1/3 cup extra fine sugar
2½ cups (14 ounces) bittersweet chocolate (70% bittersweet pistoles or buttons or you may also chop it from a block)
My question is:
In this recipe, the filling is stored at roomtemperature untill it becomes a bit more firm.
But does anyone know if this filling must be kept in the refrigerator after filling a cake with it? Or can a cake (a fondant covered cake), filled with this cream filling, be kept at roomtemperature? I hope someone can advise me.
If you want to see how the filling (and the cake) is made, you can see it here: