Chocolate Cake “Prague”

It’s a good old classic, but with a slightly modern twist. The cakes are moist, with a pronounced chocolate taste. Cream-based on butter and condensed milk. And the slight sourness of apricot jam perfectly sets off the sweetness of the dessert. And all this joy is called the “Prague” cake.

Ingredients

For the chocolate biscuit:

Dark chocolate 62% – 100 g
Butter – 140 g
Wheat flour – 140 g
Almond flour – 40 g
Sugar – 100 g
Eggs – 3-4 pcs. (180 g)
Fat cream – 80 ml
Cocoa powder – 30 g
Baking dough – 8 g (2 teaspoon)
Salt – 4 g (1 teaspoon)

For the Prague cream:

Butter (82% fat) – 200 g
Condensed milk – 120 g
Egg yolks – 60 g
Cocoa powder – 20 g
Salt – 1 pinch

Impregnation syrup:

Sugar – 75 Rum or cognac – 20 ml
Water – 150 ml

For the chocolate glaze:

Dark chocolate 62% – 100 g
Vegetable oil – 10 ml
Apricot jam – 70 g

Directions

Combine all dry ingredients except sugar and mix well.
Beat the softened butter with white sugar.
Add eggs to the beaten butter one at a time, beating well each time. Pour in the cream and beat for another 30 seconds.
In 2-3 passes, sift dry ingredients into the butter-egg mass, stirring well each time.
Add the melted cooled chocolate and mix well.
Cover the bottom of a detachable ring (mold) with a diameter of 19 cm with foil. Put the dough into the prepared mold. Send to a preheated oven and bake until tender (50-60 minutes).
It took me 55 minutes. Willingness to check with a wooden toothpick.
Let the chocolate crust cool slightly and remove it from the mold. Turn the crust upside down and leave for 20 minutes to smooth the top slightly. Then the completely cooled biscuit can be wrapped in a bag or cling film.
In the meantime, prepare the impregnation for the biscuit.
Combine water, sugar, and rum or cognac, bring to a boil, and cook until sugar is completely dissolved (3-4 minutes). Allow cooling.
Pass the jam through a sieve to get rid of the fibers and rind.
Ingredients for the cream.
For the cream, in a saucepan with a thick bottom, combine the yolks with condensed milk, sifted cocoa powder, and salt. Cook the cream on a low-medium heat, stirring vigorously, for 5-7 minutes. The mass should be around 60 degrees. Remove the cream from heat and let it cool completely.
When the egg-chocolate mass has completely cooled, beat the softened butter until it is white.
Then, in 3-4 passes, combine both masses. This is the kind of cream you should get.
Cut the cake into 3 pieces. Something like this.
Here is such a porous, chocolatey, and incredibly fragrant biscuit in the context.
Start assembling the cake.
Put literally a tablespoon of cream at the bottom of the dish so that the cake does not travel. Top – cake. Lay strips of parchment paper around the edges to avoid staining the dish. Soak the cake well with the syrup. And on top – 2-3 tablespoons with a good slide of cream. And so on…
The topmost cake is the bottom of the biscuit, then the top will be even. The top cake need not be impregnated. Try so that in the end, after soaking the two cakes, there is nosyrup left.
Above – jam. Align the sides of the cake with the remains of the cream.
You can put the cake in the refrigerator for 3-4 hours.
To decorate the cake, I will use the remains of the biscuit, the remains of the cream and the icing will be gourmet: chocolate and vegetable oil.
Melt the chocolate and combine it with vegetable oil. Put a couple of tablespoons of the glaze in a pastry bag for stripes.
Pour the remaining icing on top of the chilled cake. To make the icing set faster, remove the cake for 5 minutes in the refrigerator.
Apply thin strips of glaze (previously set aside 2 tablespoons) from the top of the pastry bag. Sprinkle the sides of the cake with biscuit crumbs. Make a border from the cream.
The cake turned out to be 1175 g, in diameter – 19 cm, height – 7 cm.
Remove the parchment strips and put the cake in the refrigerator to soak, at least for a couple, and preferably at night.
A very chocolatey, fragrant, incredibly tasty, and very beautiful cake is ready.
And it’s not difficult to cook it!

Enjoy your meal!

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