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 Chocolate Cake "Prague" Recipe
Hi!!! Today I want to share a recipe for a very chocolate and insanely delicious cake "Prague", or as it is also called "Prague". It's a good old classic, but a bit modern. The cakes are moist, with a pronounced chocolate taste, a cream based on butter and condensed milk, and a light sourness of apricot jam perfectly sets off the sweetness of the dessert. And all this joy is called the cake "Prague". We really liked this cake, I hope you will like it too!! Join us!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Austrian Cuisine
Keyword For Experienced, Hard
Cook Time 120 minutes
Servings
Ingredients
Chocolate biscuit:
Cream "Prague":
Syrup for impregnation:
Chocolate icing:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Austrian Cuisine
Keyword For Experienced, Hard
Cook Time 120 minutes
Servings
Ingredients
Chocolate biscuit:
Cream "Prague":
Syrup for impregnation:
Chocolate icing:
Instructions
  1. First of all, prepare a sponge cake. Cream of 30% fat content. Dark chocolate, I have 62% cocoa. Melt. Eggs and butter at room temperature. Sift through the dry ingredients.
    First of all, prepare a sponge cake. Cream of 30% fat content. Dark chocolate, I have 62% cocoa. Melt. Eggs and butter at room temperature. Sift through the dry ingredients.
  2. Beat softened butter with white sugar.
    Beat softened butter with white sugar.
  3. Add the eggs one at a time, beating well.
    Add the eggs one at a time, beating well.
  4. Then whisk the cream and dry ingredients.
    Then whisk the cream and dry ingredients.
  5. Mix everything well.
    Mix everything well.
  6. Add the melted and cooled chocolate.
    Add the melted and cooled chocolate.
  7. Transfer to the ring (form). The size of the form is 19 cm. We send it to the oven preheated to 170 degrees, bake until ready.
    Transfer to the ring (form). The size of the form is 19 cm. We send it to the oven preheated to 170 degrees, bake until ready.
  8. It took me 55 minutes. I check readiness with a wooden toothpick.
    It took me 55 minutes. I check readiness with a wooden toothpick.
  9. Allow to cool slightly, remove from the mold, turn upside down to slightly level the top (20 minutes). Then the completely cooled biscuit can be wrapped in a bag or plastic wrap.
    Allow to cool slightly, remove from the mold, turn upside down to slightly level the top (20 minutes). Then the completely cooled biscuit can be wrapped in a bag or plastic wrap.
  10. Meanwhile, I'll make a sponge cake. Mix the water, sugar and rum and cook until the sugar is completely dissolved. Let it cool down.
    Meanwhile, I'll make a sponge cake. Mix the water, sugar and rum and cook until the sugar is completely dissolved. Let it cool down.
  11. You can take any jam, as long as it is sour. I have an apricot. I pass it through a sieve to get rid of the fibers and skin.
    You can take any jam, as long as it is sour. I have an apricot. I pass it through a sieve to get rid of the fibers and skin.
  12. For the cream, you need to combine the yolks with condensed milk and cocoa (sifted). Cook on low-medium heat for 5-7 minutes. The mass should be about 60 degrees. Remove from heat and allow to cool completely.
    For the cream, you need to combine the yolks with condensed milk and cocoa (sifted). Cook on low-medium heat for 5-7 minutes. The mass should be about 60 degrees. Remove from heat and allow to cool completely.
  13. When the egg-chocolate mass is completely cooled, whisk the softened butter white.
    When the egg-chocolate mass is completely cooled, whisk the softened butter white.
  14. Then, in 2-3 passes, I connect both masses. Here is such a cream should turn out.
    Then, in 2-3 passes, I connect both masses. Here is such a cream should turn out.
  15. This is a porous, chocolate and incredibly fragrant biscuit in the section.
    This is a porous, chocolate and incredibly fragrant biscuit in the section.
  16. Cut into 3 cakes. That's about it)
    Cut into 3 cakes. That's about it)
  17. And I'm starting to build it. I put literally a tablespoon of cream on the bottom of the mold so that the cake does not spread. On top of the cake. I cover the strips of parchment paper around the edges so as not to stain the dish. I soak the cake well with syrup. Try not to leave a drop of syrup at the end. And put 2 heaped tablespoons of cream on top. Etc...
    And I'm starting to build it. I put literally a tablespoon of cream on the bottom of the mold so that the cake does not spread. On top of the cake. I cover the strips of parchment paper around the edges so as not to stain the dish. I soak the cake well with syrup. Try not to leave a drop of syrup at the end. And put 2 heaped tablespoons of cream on top. Etc...
  18. The uppermost cake is the lower part of the biscuit, then the top will be smooth.
    The uppermost cake is the lower part of the biscuit, then the top will be smooth.
  19. Top with jam and cream remnants on the sides. You can put it in the refrigerator while the glaze is being prepared.
    Top with jam and cream remnants on the sides. You can put it in the refrigerator while the glaze is being prepared.
  20. To decorate the cake, I will use the remains of the sponge cake, the remains of the cream, and the glaze will be exquisite: chocolate and vegetable oil.
    To decorate the cake, I will use the remains of the sponge cake, the remains of the cream, and the glaze will be exquisite: chocolate and vegetable oil.
  21. Melt the chocolate and mix it with vegetable oil. I put a couple of spoons in a pastry bag for strips. Pour on top of the slightly cooled cake.
    Melt the chocolate and mix it with vegetable oil. I put a couple of spoons in a pastry bag for strips. Pour on top of the slightly cooled cake.
  22. I put thin strips on top of the pastry bag (having previously set aside 2 tablespoons of chocolate), sprinkle the sides with biscuit crumbs, make a side of cream. I remove the strips of parchment and put the cake away for at least a couple of hours to soak, and preferably overnight. The weight of the finished cake is 1,175 kg. Diameter 19 cm, height 7.
    I put thin strips on top of the pastry bag (having previously set aside 2 tablespoons of chocolate), sprinkle the sides with biscuit crumbs, make a side of cream. I remove the strips of parchment and put the cake away for at least a couple of hours to soak, and preferably overnight. The weight of the finished cake is 1,175 kg. Diameter 19 cm, height 7.
  23. And our very chocolate, fragrant, incredibly delicious and very beautiful cake is ready. And it's not difficult to cook it at all.
    And our very chocolate, fragrant, incredibly delicious and very beautiful cake is ready. And it's not difficult to cook it at all.
  24. Dense, moist, rich chocolate cakes, delicious cream and apricot sourness... and all this joy is called the cake "Prague".
    Dense, moist, rich chocolate cakes, delicious cream and apricot sourness... and all this joy is called the cake "Prague".
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