Prague classic cake

Prague cake is a classic dessert known since the times of the USSR. Are you thinking about how to surprise your guests? Try making Prague cake at home, and our selection of 10 classic recipes with step-by-step photos will help you.

Classic recipe for Prague cake according to Soviet times

Your guests will appreciate this magnificent masterpiece of Soviet cooking. A delicate, moderately sweet, very chocolate cake with a delicious texture and familiar taste from childhood will not leave anyone indifferent.

1. 
   How to make Prague cake at home using a classic recipe? Take 6 eggs and separate the yolks from the whites.Beat the egg whites and 80 grams of sugar with a mixer until stiff peaks form. Grind the yolks with the remaining sugar until the mass becomes homogeneous, similar to cream (first grind with a spoon, and then beat with a mixer, so the texture of the cream will be silkier). Mix the whipped whites and yolks.
2. 
   Sift the flour and carefully, in small portions, add it to the dough with continuous stirring. Sift 25 grams of cocoa powder through a sieve and add to the dough. Add 40 grams of butter, previously removed from the refrigerator several hours before cooking, to the beaten eggs and flour and mix well.
3. 
   Bake the crust in an oven preheated to 190 degrees Celsius for an hour. The finished cake must be cooled completely and cut lengthwise into 3 pieces of equal thickness.
4. 
   Take the 7th egg and separate the yolk from the white. You won't need the protein, so put it in the refrigerator or freeze it. Pour water and 120 milliliters of condensed milk into the yolk. Mix thoroughly and put on fire. Cook the custard, remembering to stir constantly.
5. 
   200 grams of softened butter should be mixed with vanilla sugar and beat with a mixer until a soft airy mass is obtained. Add 10 grams of cocoa powder to the cream and mix thoroughly. Pour in the cooled custard and mix all the ingredients thoroughly again.
6. 
   It's time to start assembling the cake! To do this, divide the cream into two approximately equal parts and place the first cake layer on a wide plate. Coat it well with chocolate cream on top. Then cover with the second cake layer and coat it with cream again. Cover the cake with a layer of cream with the third and last layer.
7. 
   Melt the marmalade in a water bath (you can replace confiture or jam) and pour over the top of the cake.
8. 
   Melt the chocolate bar in a water bath, add 50 grams of softened butter to it and mix very well. Pour the resulting glaze over the entire cake and place it in the refrigerator to soak and completely harden the chocolate fudge. Delicious Prague chocolate cake is ready!

Classic Prague chocolate cake at home?

Very tasty, very chocolatey, very dear to a person who grew up in the era of the USSR, Prague cake. Now each of you can prepare this wonderful cake at home, because all you need is very little: a good recipe and inspiration.

Ingredients:

• Chicken eggs – 7 pcs.
• Granulated sugar – 250 g
• Water – 1 glass
• Vanilla sugar – 2 tsp.
• Flour – 120 g
• Butter – 350 g
• Condensed milk – 110 g
• Cocoa powder – 45 g
• Any jam - to taste
• Chocolate – 1 bar

Cooking process:

1. First, take a deep bowl and sift 35 grams of cocoa powder and 120 grams of flour into it, add a teaspoon of vanilla sugar. When sifting, the dry ingredients are combined with oxygen, and baked goods using them become tender and airy, no lumps form in the dough, it beats easily and acquires a uniform texture.

2. Melt 150 grams of butter in a water bath or in the microwave and leave to cool at room temperature.

3. Break the eggs into a separate bowl, separating the yolks from the whites. Add 80 grams of sugar to 6 yolks and beat the eggs and sugar very well using a mixer. The egg mass should turn white and increase significantly in size.

4.Now you need to thoroughly beat the whites (note that they must be chilled). First, beat only the whites for about 2 minutes, and then gradually add another 80 grams of granulated sugar to them. Continue whisking until the whites and sugar turn into a strong foam. You can even try turning the bowl over and if the whites do not flow out, then they are whipped correctly.

5. Now comes the crucial moment: to connect all three parts together. First you need to add a portion of whipped egg white to the yolks and mix gently with a silicone spatula. Then add a few tablespoons of chocolate flour and mix again. Continue mixing the ingredients in this manner until you run out of ingredients and you have a smooth chocolate dough.

6. Pour melted butter into the dough and stir. You will get a soft dough with a pleasant consistency.

7. Turn on the oven at 200ºC; by the time you put the dough in it, it should be well warmed up.

8. The indicated amount of ingredients is calculated for a mold with a diameter of 20 centimeters. The baking dish should be covered with baking paper, which in turn should be greased with a small amount of vegetable oil. Place the dough in the mold in a well-heated oven for 35-40 minutes (the time the crust is ready may vary depending on your oven). If a toothpick pierced the cake remains dry, it means it is ready and you can remove the pan from the oven.

9. Cool the cake, and when it has cooled completely, wrap it in cling film and leave for about 9 hours. During this time it will brew well and will not crumble when cutting.

10.Carefully cut the cake lengthwise into 3 equal parts. You can try this with a sharp knife or dental floss.

11. To make the cake moist, you need to prepare a sugar impregnation. It is prepared simply: 90 grams of granulated sugar are dissolved in 200 milliliters of water and brought to a boil. Set the syrup aside and start preparing the cream.

12. Beat the egg yolk and 20 milliliters of water, add condensed milk. Mix well and bring to a boil. You need to stir constantly. When the cream boils, reduce the heat and cook until thick, remembering to stir constantly. Cool the cream and then beat with 100 grams of softened butter, 10 grams of cocoa and a teaspoon of vanilla sugar.

13. Pour the cooled syrup over the first cake and spread with cream. Repeat the same with the remaining cakes. Spread the last cake with jam.

14. Melt the chocolate in a water bath, mix with 100 grams of butter and pour the glaze over the cake.

Enjoy your meal!

Prague cake according to Grandmother Emma's recipe

Grandma Emma became famous for her love of cooking. Emma’s grandmother’s son created a YouTube channel for her, which very quickly won the love and recognition of numerous subscribers. Grandma Emma's secret is simple - you need to love your job with all your heart and put a piece of your soul into every dish. The difference between the Prague cake according to Emma’s grandmother’s recipe and the classic recipe is that the cake is covered not with chocolate icing, but with cream.

Ingredients:

• Wheat flour – 320 g
• Condensed milk – 800 g
• Chicken eggs – 4 pcs.
• Cocoa powder – 200 g
• Sour cream – 0.5 l
• Butter – 300 g
• Sugar – 0.5 kg
• Vanilla sugar – 20 g
• Baking powder for dough – 5 g

Cooking process:

1.Pour 400 milliliters of condensed milk into a bowl, and then add 100 grams of cocoa powder sifted through a sieve. Using a whisk, mix both ingredients thoroughly and then beat in 4 eggs. Add eggs one at a time, mixing the dough well.

2. Add half a kilo of sugar and 10 grams of vanilla sugar to the dough. Mix all ingredients again. In a separate bowl, sift 320 grams of flour (it is necessary to sift, otherwise the cake will turn out heavy and with lumps). Add flour and 5 grams of baking powder to the dough in small portions and with constant stirring. Add 500 milliliters of sour cream there and knead a homogeneous, moderately thick dough.

3. Preheat the oven to 180-190ºС. Grease a baking dish with a small amount of softened butter (or flavourless vegetable oil) and pour in the dough. Flatten it and place the pan in the oven. The cake will bake for approximately 45 minutes, it is best to check the readiness of the cake with a toothpick, because depending on your oven, it may take you more or less time to bake.

4. Let the cake cool properly. It's best to allow about 5 hours before you start assembling the cake. Then carefully cut it lengthwise into three parts.

5. While the cake is cooling, it’s time to prepare the cream. To do this, in a large bowl, combine 300 grams of softened butter (let it first lie at room temperature for 1.5 hours), 100 grams of cocoa, 400 milliliters of condensed milk and 10 grams of vanilla sugar. Beat all ingredients very well using a mixer. The cream will be quite thick and viscous. Coat all the cakes with it properly, and also decorate the top and sides of the cake with cream.Place the finished cake in the refrigerator for several hours to allow the cream to harden.

Enjoy your meal!

How to cook a delicious Prague cake in a slow cooker?

Nowadays, a multicooker has replaced a cauldron, a saucepan, a frying pan and even an oven for many housewives. The owners of this miracle of technology claim that you can cook anything in a slow cooker: from milk porridge to a birthday cake. Today we invite you to try making the famous Prague cake in a slow cooker.

Ingredients:

• Chicken eggs – 3 pcs.
• Premium flour – 1.5 cups
• Soda – 1 tsp.
• Sugar – 300 g
• Sour cream – 200 g
• Condensed milk – 1 can
• Vanillin - to taste
• Butter – 200 g
• Cocoa powder – 6 tbsp. l.
• Milk – 50 ml

Cooking process:

1. Break 3 eggs into a deep bowl, add 200 grams of sugar and beat with a mixer for 2 minutes, then add a little vanilla sugar, 1 teaspoon of soda and 200 grams of sour cream (its fat content should not exceed 20%). Beat all ingredients again with a mixer for 2 minutes.

2. Now you need to add 2 tablespoons of cocoa powder and half a can of condensed milk. Mix the entire contents of the bowl until it reaches a homogeneous consistency.

3. Sift 1.5 cups of flour through a sieve into a separate bowl. Sifting is a very important step in the baking recipe. Thus, the flour is enriched with oxygen, which allows the baked goods to be light and airy.

4. Little by little, continuing to stir the dough continuously, add flour in small portions. Ultimately, the consistency of the finished dough should resemble sour cream in its thickness. If the dough is more liquid, add a little more flour.

5.Grease the multicooker bowl with a small amount of softened butter. Place the dough into the bowl, close the lid and go about your business. The multicooker will bake the cake itself in the “Baking” mode for 1 hour.

6. Carefully remove the resulting base from the mold. It is very easy to take out the biscuit using the white steaming bowl that comes with the multicooker. Insert it into the bowl, and then turn the bowl over (using oven mitts!), the sponge cake will end up on the bowl with holes, you can leave it to cool right there, or you can transfer it to a plate or wire rack in the same way (cover the top with a plate and turn it over).

7. Cream butter (150 grams) with 2 tablespoons of cocoa powder and half a can of condensed milk. In order for the butter to whip well, it needs to be kept at room temperature for about 1 hour. You need to beat the butter with condensed milk with a mixer for about 2-3 minutes, now you need the cream to harden a little. To do this, put it in the refrigerator for 1, or better yet, 1.5 hours.

8. Now you have time to prepare the glaze. Take 2 tablespoons of cocoa powder, mix them with 50 milliliters of milk and 100 grams of sugar. Pour the mixture into the multicooker bowl and cook for about 5 minutes, turning on the “Steam” mode. When the glaze thickens, add 50 grams of butter.

9. Carefully cut the cooled sponge cake into 3 cake layers with a sharp knife (you can also use dental floss or a special cake tool for this purpose). Cover each cake layer thickly with cream. Use the remaining cream to coat the sides of the cake.Pour chocolate glaze over the cake and place it in the refrigerator for 5-6 hours to soak the cake layers and thicken the glaze. Delicious, aromatic, Prague chocolate cake in a slow cooker is ready!

Enjoy your tea party to you and your guests!

A simple and delicious recipe for Prague cake from Palych

Making this delicious chocolate cake at home is not at all difficult. You will spend some time, but you will get a wonderful, natural, homemade dessert that will surely delight your guests.

Ingredients:

• Wheat flour – 1.5 cups
• Condensed milk – 1 can
• Chicken eggs – 3 pcs.
• Granulated sugar – 300-350 g
• Dark chocolate – 1 bar
• Sour cream – 2 cups
• Baking soda (slaked) – 1 tsp.
• Walnut kernels – 100 g
• Cocoa powder – 4 tbsp. l.
• Cream – 4 tbsp. l.
• Butter – 30 g

Cooking process:

1. First of all, you need to prepare the base of the cake - the crust. To prepare it, mix 3 eggs and 150 grams of sugar in a deep bowl. Beat eggs with sugar with a mixer, preferably for at least 5 minutes. During this time, the egg mass will approximately double and acquire a denser consistency.

2. To the beaten eggs with sugar, add 1 cup of low-fat sour cream, a teaspoon of already dissolved soda, and a can of condensed milk. Mix all ingredients thoroughly using a mixer.

3. Sift flour and cocoa powder through a sieve into a separate bowl. Don’t be lazy, you need to sift the flour to make the baked goods light and tender. Cocoa powder is sifted to ensure there are no lumps. Add chocolate flour little by little to the dough.

4. Preheat the oven to 180ºС.Prepare the baking dish by greasing the bottom and sides with a little soft butter. Pour the chocolate dough into the mold and place it in the oven for 45 minutes. Check the readiness of the cake using a toothpick - if it remains dry, without lumps of dough, then the baking is ready.

5. Carefully transfer the cake base to a wire rack so that the cake cools evenly and does not become soggy. Then carefully cut it lengthwise into three layers.

6. In a mixing bowl, mix 150 grams of sugar and a glass of sour cream, and then beat with a mixer. While whisking, add 2 tablespoons of cocoa powder, sifted through a sieve. The cream is ready.

7. In a water bath, melt a bar of dark chocolate (cocoa bean content is at least 70%), pour in 4 tablespoons of cream and stir. This is our icing.

8. Place the first cake layer on a plate and generously coat it with sour cream, place the second cake layer on top and also coat it with chocolate cream, and then cover the cake with the third cake layer. Spread the top and sides of the cake with the remaining cream, and pour chocolate glaze on top of the cake.

9. Grind the walnut kernels using a blender and sprinkle the top of the cake with nut crumbs. Now you need to let it soak, putting it in the refrigerator for several hours.

Bon appetit to you and your guests.

Step-by-step recipe for Prague cake with condensed milk

Try to prepare this simple but very tasty version of the well-known Prague cake, famous since the times of the USSR. This cake is very easy and quick to prepare. This option is perfect for Sunday tea or family gatherings.

Ingredients:

• Granulated sugar – 1 cup + 3 tbsp. l.
• Sour cream – 1 glass
• Eggs – 3 pcs.
• Condensed milk – 400 ml
• Flour – 2 cups
• Water – 3 tbsp. l.
• Slaked soda – 1.5 tsp.
• Cocoa powder – 6 tbsp. l.
• Nutmeg – ½ tsp.
• Butter – 350 g

Cooking process:

1. In a deep bowl, mix 3 eggs and a glass of granulated sugar. Mash the eggs with sugar using a spoon until the egg mass becomes light in color.

2. Pour 200 milliliters of condensed milk into the eggs with sugar in a thin stream. Mix well. Then add a glass of sour cream (with a low percentage of fat), slaked soda with vinegar, 2 tablespoons of cocoa powder (pre-sifted through a sieve). Mix all ingredients thoroughly.

3. Sift the flour into a separate bowl using a sieve. You need to sift the flour every time you are going to bake something. When sifting, flour is enriched with oxygen and gets rid of lumps, which has an extremely positive effect on the quality of baked goods.

4. Add flour to the rest of the dough. But remember that you should not pour out all the flour at once, add in small parts, each time, thoroughly mixing all the ingredients.

5. Turn on the oven. It should have time to warm up to 190 degrees. In the meantime, prepare a baking pan, which needs to be greased with a small amount of softened butter so that the cake does not stick to the pan (if you are using a silicone mold, you do not need to grease it with butter). Transfer the dough into a mold and place in a preheated oven for about half an hour. The final cooking time will greatly depend on whether your oven is old or not, gas or electric, etc. The readiness is always checked with a toothpick: if there are no traces of dough left on it, the cake can be removed from the oven.

6. While the cake base is cooling, you have time to prepare the cream.To do this, beat soft butter with 200 milliliters of condensed milk and 2 tablespoons of cocoa powder (don't forget to sift the cocoa). The butter is usually softened over several hours at room temperature. Therefore, remove the butter from the refrigerator approximately 1.5-2 hours before cooking.

7. When the cake has cooled completely, carefully cut it lengthwise into 3 parts (with a sharp knife or thread). Spread each cake generously with chocolate cream. Spread the top layer and sides of the cake with the remaining cream.

8. While the cake is soaking, you need to prepare the finishing touch - thick chocolate glaze. It is prepared simply: pour 3 tablespoons of water into a small ladle, add 2 tablespoons of cocoa powder and 3 tablespoons of sugar. Heat the contents of the pan, stir well and simmer for a few minutes over low heat. Turn off the stove and add 50 grams of butter to the hot glaze.

9. Pour chocolate glaze over the finished cake, let it harden, and then put it in the refrigerator for several hours so that the cakes have time to soak.

Enjoy your meal!

Prague cake according to the recipe from Yulia Vysotskaya

Yulia Vysotskaya's recipes are easy to prepare and affordable. Prague cake according to her recipe was no exception. Despite the fact that this is a rather labor-intensive cake to prepare, Yulia was able to simplify all stages of preparation as much as possible. Shall we try to cook?

Ingredients:

• Wheat flour – 2 cups
• Butter – 250 g
• Sour cream – 200 g
• Cocoa powder – 8 tbsp. l.
• Granulated sugar 1.5 cups
• Condensed milk – 1 can
• Baking soda – 1 tsp.
• Milk – 3 tbsp. l.
• Chicken eggs – 3 pcs.

Cooking process:

1.Take a deep bowl in which it will be convenient for you to beat. Break 3 eggs into a bowl and add a glass of sugar. Beat eggs with sugar until foam forms for 3-5 minutes, add 3 tablespoons of cocoa powder sifted through a sieve, mix, and then add a glass of sour cream. Mix all ingredients thoroughly.

2. A teaspoon of soda should be quenched in a tablespoon of vinegar, and then added to eggs, sugar and sour cream. Sift 2 cups of wheat flour into a separate deep bowl, and then gradually add it to the dough (depending on the quality of the flour and other products, you may need either less or more flour).

3. Heat the oven to 180 degrees. Take a baking dish with a diameter of 20-24 centimeters. Grease the sides and bottom of the pan with softened butter. Divide the chocolate dough into 4 equal parts - these will be the future cake layers. Pour the first part of the dough into the mold and place it in the oven, which is already well preheated by this time. Since there will be little dough in the pan, it will take no more than 10 minutes to bake; depending on the oven, the final cooking time may vary slightly, so check the readiness of the cakes using a toothpick or skewer. Bake 4 cakes in this way.

4. While the cakes are baking, prepare the cream. Take 250 grams of softened butter (which has been left at room temperature for about an hour), add to it half a can of condensed milk and 3 tablespoons of sifted cocoa powder. Gently whisk all ingredients until a thick, homogeneous chocolate mass is obtained. Set the cream aside.

5. Now it’s time for the chocolate glaze.It will need to be cooked on the stove, so prepare a small ladle into which pour half a glass of granulated sugar, 2 tablespoons of cocoa powder (necessarily sifted), 3 tablespoons of milk and mix well. Place the ladle on the fire and bring its contents to a boil, boil for a few minutes, remove the ladle from the heat, and add 1 tablespoon of butter to the hot glaze, mix thoroughly.

6. The cakes need to be cooled completely and only then start assembling the cake. Place the first cake layer on a wide plate and generously coat it with cream. The cream should be approximately 1/3 of the total volume. Cover the layer of cream with the second cake layer, which is also covered with a layer of cream, then the third cake layer and again a layer of cream. There is no need to cover the fourth cake with cream. Pour glaze over the top of the finished cake and spread it evenly over all sides of the cake. Now you need to let the cake soak for 4-6 hours in the refrigerator and you can serve it.

Bon appetit!

Prague with a recipe from Olga Matvey

Olga Matvey is a popular culinary blogger due to the fact that all her recipes are clear, accessible, easy to follow, and most importantly, very tasty. We invite you to prepare the famous Prague cake, a classic of Soviet cooking. If you love chocolate in all its forms, then this cake with chocolate in dough, cream and icing will surely appeal to you.

Ingredients:

• Milk – 0.5 l
• Butter – 0.45 kg
• Chicken eggs – 3 pcs.
• Sugar – 410 g
• Baking soda – 1 tsp.
• Vinegar – 2 tsp.
• Cocoa powder – 150 g + 5 tbsp. l.
• Condensed milk – 300 ml
• Sour cream – 0.2 kg
• Wheat flour – 200 g
• Cognac – 1 glass

Cooking process:

1.Please note that all ingredients should be at room temperature (especially butter and eggs). Therefore, remove them from the refrigerator in advance before cooking.

2. In a mixing bowl (deep, with high sides), break 3 chicken eggs and beat them with a mixer for 3 minutes, when you see that you have a good foam, add a glass of sugar in small portions. Continue whisking until the sugar is completely dissolved in the egg mixture. Next, you need to gradually pour in 150 milliliters of condensed milk, and then add 200 grams of sour cream. Thoroughly beat all ingredients with a mixer again.

3. Using a sieve, sift 180-200 grams of wheat flour and 3 tablespoons of cocoa powder into a separate bowl. This will avoid the formation of lumps in the dough. Add the sifted flour into the bowl with the beaten eggs in small portions. Mix the resulting chocolate dough thoroughly.

4. Use vinegar to extinguish the soda and add it to the dough before all the flour is completely added. The soda will help loosen the dough, making it airy.

5. It's time to turn on the oven so that it heats up to 180ºC. Meanwhile, remove the pan in which the cake base will be baked. If you are using a non-silicone mold, be sure to coat the bottom and walls of the mold with sunflower oil or butter, otherwise the dough may burn. Pour the dough into the mold and bake in a very well heated oven for about half an hour. Keep in mind that cooking times can vary significantly depending on the model and age of your oven. It is best to check the readiness of the base using a wooden toothpick. After the cake is ready, cool it for 12 hours (it should sit properly).

6.In a ladle, mix a glass of cognac and 180 grams of granulated sugar. Bring the cognac mass to a boil, then reduce the heat and simmer until the alcohol evaporates and the mass thickens (about half an hour).

7. Add 150 milliliters of condensed milk, 2 tablespoons of sifted cocoa powder to 400 grams of softened butter and beat both ingredients very well with a mixer at high speed for 5 minutes. The cream should thicken well.

8. The glaze that will cover our cake is boiled in a water bath. You need to combine half a liter of milk, 150 grams of cocoa and 50 grams of granulated sugar. Cook the glaze while stirring constantly. You need to cook until it acquires a pleasant, homogeneous consistency. At the very end, add 50 g of butter to the glaze and mix.

9. Cut the well-cooled base lengthwise into 3 parts. Sprinkle each part heartily with cognac impregnation. Coat all the cakes, except the top one, with cream. You also need to coat the sides of the cake with cream. Place the almost finished cake in the refrigerator for 1.5 hours so that the cakes are properly soaked.

10. Pour chocolate glaze over the cooled cake evenly and cool again until the glaze hardens properly. The magnificent Prague chocolate cake is ready! Bon appetit!

How to bake a delicious Prague cake with sour cream?

A delicate, moderately sweet version of the famous Prague chocolate cake. This cake is perfect for cozy family gatherings or Sunday lunch.

Ingredients:

For the base:

• Granulated sugar – 220 g
• Cocoa powder – 20 g
• Wheat flour – 0.5 kg
• Eggs – 3 pcs.
• Sour cream – 0.25 kg
• Condensed milk - half a can
• Baking powder for dough – 1.5-2 tsp.

For impregnation:

• Berry syrup - to taste

For the glaze:

• Butter – 50 g
• Cocoa powder – 4 tbsp. l.
• Sour cream and granulated sugar - 50 g each

For cream:

• Cocoa powder – 2.5-3 tbsp. l.
• Condensed milk - half a can
• Oil – 0.25 kg

Cooking process:

1. First you need to prepare the base for the cake. To do this, you need to thoroughly beat 3 eggs with 220 grams of sugar. Beat for about 5 minutes until the mixture increases in size.

2. While whipping, add ½ can of condensed milk and 250 grams of sour cream. Mix all ingredients well.

3. Flour and cocoa must be sifted through a sieve, and then add 2 teaspoons of baking powder to them. Mix all three ingredients and carefully add them to the beaten eggs in small portions. Mix with a mixer until the dough is homogeneous in consistency. You can add 100 grams less flour, then the dough will be more tender.

4. Our base will be baked in a multicooker on the “Baking” mode for 1 hour.

5. During this time you will have time to prepare both the cream and the glaze. For the cream, you will need to combine soft butter with the remaining condensed milk. And 3 tablespoons of cocoa sifted through a sieve will help give the cream a chocolate tint.

6. The glaze needs to be boiled in a water bath. Combine all the necessary ingredients (except butter), stir and cook for several minutes until the sugar is completely dissolved. Now you can add the oil and stir.

7. Cut the cooled cake into 3 parts. Soak each cake with berry syrup. Spread the first and second cake layers thickly with cream. Spread the top and sides of the cake with chocolate glaze, and then put the cake in the refrigerator for a few hours to soak.

Bon appetit to you and your guests!

Prague cake with apricot jam

An unusual, one might say, summer variation of the famous dessert. The cake has a rich apricot flavor that goes perfectly with chocolate cream.

Ingredients:

For the crust:

• Butter – 40 g
• Chicken eggs – 6 pcs.
• Cocoa powder – 20 g
• Granulated sugar – 140 g
• Wheat flour – 120 g

For chocolate cream:

• Condensed milk – 200 g
• Cocoa – 10 g
• Drinking water – 20 g
• Chicken yolk – 2 pcs.
• Oil – 1 pack
• Vanillin - to taste

For dark glaze:

• Dark chocolate – 1 bar
• Oil – 100 g

To soak the cakes:

• Apricot jam - to taste

Cooking process:

1. First of all, carefully separate the whites from the yolks. Add 70 grams of granulated sugar to the yolks and beat with a mixer until the mass turns white.

2. Also beat the whites with 70 grams of granulated sugar until stiff peaks form. This usually takes about 5 minutes of continuous whisking.

3. In a separate bowl, combine the sifted wheat flour and sifted cocoa powder.

4. Combine the protein foam with the whipped yolks, mix and gradually add chocolate flour. Knead the dough.

5. In an oven preheated to 180 degrees, bake the chocolate base for the cake. This will take you from 30 to 45 minutes depending on your oven model. When the cake is ready, cool it on a wire rack, and after it has cooled completely and stood for several hours, cut it into 3 cakes.

6. Cook the cream in a water bath. Mix 2 yolks with condensed milk, 20 grams of water and boil for a couple of minutes. During this time, the mass should have time to thicken. Beat the softened butter and a little vanillin until creamy, combine with the cream boiled in a water bath.Add cocoa and mix very well so that all ingredients are evenly distributed.

7. First soak the cakes with apricot jam, and then spread them thickly with cream, leaving the top cake without coating. Now prepare the glaze. To do this, melt the chocolate in a water bath (or in the microwave), add butter to it and mix well. Drizzle warm chocolate frosting over the top and sides of the cake. If you wish, you can decorate the top of the cake with nuts, candied fruits, chocolate or powdered sugar.

8. Place the cake in the refrigerator for soaking for at least 4 hours. The cake is ready, you can invite guests to the table!