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Chocolate Cake "Prague" Recipe
Hello!!! Today I want to share a recipe for a very chocolate and insanely delicious cake "Prague", or as it is also called "Prague". This is a good old classic, but slightly modern. The cakes are moist, with a pronounced chocolate taste, cream based on butter and condensed milk, and a light sourness of apricot jam perfectly sets off the sweetness of the dessert. And this whole joy is called cake "Prague". We liked this cake very much, I hope you will like it too!! Join us!
Cook Time 120 minutes
Servings
Ingredients
Chocolate biscuit:
Cream "Prague":
Syrup for impregnation:
Chocolate icing:
Cook Time 120 minutes
Servings
Ingredients
Chocolate biscuit:
Cream "Prague":
Syrup for impregnation:
Chocolate icing:
Instructions
  1. First of all, prepare a biscuit. Cream from 30% fat content. Dark chocolate, I have 62% cocoa. Melt. Eggs and butter at room temperature. Sift the dry ingredients.
    First of all, prepare a biscuit.
Cream from 30% fat content.
Dark chocolate, I have 62% cocoa. Melt.
Eggs and butter at room temperature.
Sift the dry ingredients.
  2. Beat softened butter with sugar until white.
    Beat softened butter with sugar until white.
  3. Add the eggs one at a time, beating well.
    Add the eggs one at a time, beating well.
  4. Then cream and dry ingredients.
    Then 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 (shape). The size of the form is 19 cm. Send in a preheated oven to 170 degrees, bake until ready.
    Transfer to the ring (shape). The size of the form is 19 cm. Send in a preheated oven 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 align the top (20 minutes) then completely cooled biscuit can be wrapped in a bag or food wrap.
    Allow to cool slightly, remove from the mold, turn upside down to slightly align the top (20 minutes) then completely cooled biscuit can be wrapped in a bag or food wrap.
  10. In the meantime, I'll prepare the sponge cake. Water, sugar and rum combine and cook until the sugar is completely dissolved. Let it cool.
    In the meantime, I'll prepare the sponge cake.
Water, sugar and rum combine and cook until the sugar is completely dissolved. Let it cool.
  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 skins.
    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 skins.
  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 the 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 the heat and allow to cool completely.
  13. When the egg-chocolate mass is completely cool, whisk the softened butter until white.
    When the egg-chocolate mass is completely cool, whisk the softened butter until white.
  14. Then in 2-3 passes I connect both masses. Here is a cream should work.
    Then in 2-3 passes I connect both masses. Here is a cream should work.
  15. This is a porous, chocolate and incredibly flavorful biscuit in the cut.
    This is a porous, chocolate and incredibly flavorful biscuit in the cut.
  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. At the bottom of the dish I put literally a tablespoon of cream so that the cake does not go. On top of the cake. I put strips of parchment paper around the edges to avoid soiling the dish. I impregnate the cake well with syrup. Try to avoid any syrup left in the end. And top 2 with a slide of good tablespoons of cream. And so on...
    And I'm starting to build it.
At the bottom of the dish I put literally a tablespoon of cream so that the cake does not go. On top of the cake. I put strips of parchment paper around the edges to avoid soiling the dish. I impregnate the cake well with syrup. Try to avoid any syrup left in the end. And top 2 with a slide of good tablespoons of cream. And so on...
  18. The topmost cake - the bottom of the biscuit, then the top will be smooth.
    The topmost cake - the bottom of the biscuit, then the top will be smooth.
  19. On top of the jam and the remnants of the cream line the sides. You can put it in the refrigerator while the icing is cooking.
    On top of the jam and the remnants of the cream line the sides. You can put it in the refrigerator while the icing is cooking.
  20. For the decoration of the cake, I will use the remains of the biscuit, the remains of the cream, and the glaze will be gourmet: chocolate and vegetable oil.
    For the decoration of the cake, I will use the remains of the biscuit, the remains of the cream, and the glaze will be gourmet: chocolate and vegetable oil.
  21. Melt the chocolate and combine 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 combine 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. From the top of the pastry bag, I apply thin strips (previously postponed 2 tbsp. l. of chocolate), sprinkle the sides with biscuit crumbs, make a border from the cream. I remove the parchment strips and remove the cake at least for a couple of hours to soak, and better for the night. The weight of the finished cake is 1,175 kg. Diameter 19 cm, height 7.
    From the top of the pastry bag, I apply thin strips (previously postponed 2 tbsp. l. of chocolate), sprinkle the sides with biscuit crumbs, make a border from the cream. I remove the parchment strips and remove the cake at least for a couple of hours to soak, and better for the night.
The weight of the finished cake is 1,175 kg. Diameter 19 cm, height 7.
  23. And our very chocolate, flavorful, incredibly delicious and very beautiful cake is ready. And it is not difficult to prepare it.
    And our very chocolate, flavorful, incredibly delicious and very beautiful cake is ready.
And it is not difficult to prepare it.
  24. Dense, moist, rich chocolate cakes, delicious cream and apricot sourness... and this whole joy is called cake "Prague".
    Dense, moist, rich chocolate cakes, delicious cream and apricot sourness... and this whole joy is called cake "Prague".

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