Not exact matches
Whisk the
remaining cream with the cream cheese,
cocoa and icing powder until the
mixture begins to stiffen.
Thoroughly blend
remaining cream
mixture with chopped chocolate and
cocoa powder, then spoon
mixture into the center.
In a separate bowl, mix
cocoa with hot water, stirring until no lumps
remain and
mixture is smooth.
Combine powdered sugar and
remaining 1/4 cup
cocoa and gradually add to
mixture, beating well after each addition.
Place 4 cups milk in a saucepan, add
cocoa mixture and stir until combined (it helps to mix 1/2 of the milk in with the
cocoa mixture and then add that to the
remaining milk on the stove for less lumps!)
Combine 1 tablespoon sugar and 1 tablespoon
cocoa; add to
remaining mixture in blender and pulse until mixed.
In another bowl, whisk
remaining egg white with granulated sugar until medium peaks form; fold into
cocoa mixture.
Stir the
cocoa mixture into the
remaining batter and spread into the pan.
Pour about 1/2 cup of warm milk into
cocoa powder
mixture and whisk until smooth and no stray lumps of
cocoa powder
remain.