Chocolate "Napoleon": cake recipe with photo

For many of us, Napoleon is our favorite dessert. We want to tell all admirers of the cake how to make chocolate Napoleon. It will surely appeal to all lovers of chocolate treats.

Ingredients for Chocolate Napoleon

Chocolate "Napoleon" is one of the many options for making this amazing dessert. There are many recipes for a great treat. In our article we want to give the best of them. The recipe for chocolate cake "Napoleon" is not too different from the classic, so if you can cope with its preparation, then it will not be difficult for you to change it a little. As a result, you will get your favorite dessert with a new taste.

So, to make chocolate butter, we need:

1. Butter - 210 g
2. Flour - 100 g.
3. Dark chocolate - 100 g.

For shortcakes:

1. Chocolate butter - 410 g.
2. A pound of flour.
3. One egg.
4. Cocoa - 35 g.
5. A pinch of salt.
6. Water (necessarily cold) - 290 g.
7. Lemon juice - a tablespoon.

For creamy cream:

1. A glass of sugar.
2. A glass of milk.
3. One hundred grams of dark chocolate.
4. One egg.
5. A tablespoon of starch.
6. Vanilla Sugar - 10 g.

For decor:

1. Walnuts - 70 g.
2. Trimming cakes.

Chocolate "Napoleon": dough recipe

First you need to make chocolate butter. To do this, we heat chocolate in a water bath and add soft butter (cream) to it. We mix the ingredients and introduce the sifted flour, after which we knead the mass until a smooth homogeneous state. The resulting mass is put in the dishes and covered with cling film or a lid, and then sent to the freezer for an hour for complete solidification.

And now you can proceed to the preparation of the dough. To do this, sift the flour, dividing it into two parts. One hundred grams must be poured into a separate container for sprinkling. Next, mix cocoa and flour. In a glass, stir the egg with cold water and pour the solution into the flour, adding lemon juice and salt. Add another hundred grams of water (only cold) and quickly knead the dough. Then we roll it into a ball, cover it with a towel and let it stand for about twenty minutes.

Then the dough is rolled into a layer, it is preferable to give it a rectangular shape. The edges are better made thinner than the middle. Sprinkle the cake with flour on top, cover with a towel and let it brew for ten minutes.

We get the frozen chocolate mass from the freezer and cut it with a knife. Next, we lay out the chips in an even layer on the dough, retreating from the edges by two centimeters, and press the mass to the cake. Wrap the dough on short edges and pinch it. The oil should be inside. We again cover the dough with a towel and leave it to lie for another ten minutes. Next, we again turn the layer along the short sides in the middle (by ¼ length). The result is a bar in four layers. We wrap it in a towel and put in the refrigerator for 20 minutes.

As time passes, we take out the dough and carefully roll it into a layer with a thickness of not more than one centimeter. We repeat the process of folding the mass four times again, after which we put the dough in the refrigerator for another twenty minutes.

Next, we do the whole procedure two more times. We divide the finished dough into equal parts. There should be six of them. Each of them is very thinly rolled out and transferred to parchment, cutting out a round cake. Cuttings should not be removed from paper, as they are then used to decorate the cake. We bake workpieces at 200 degrees for ten minutes. As a result, we should get six cakes.

Custard

Since we are preparing chocolate "Napoleon" with custard, we should prepare this same cream. To do this, grind the egg to a white state with vanilla and sugar, adding starch and milk. The resulting mixture over low heat is brought to a thickening. Then we remove the dishes from the stove and put the broken pieces of chocolate into the cream. Stir the mixture until the chocolate melts and the cream becomes homogeneous. Cover the mixture with foil and put in the refrigerator.

Whip the soft butter with a mixer, adding cold chocolate cream. In order to beautifully decorate the Napoleon cake (chocolate), grind walnuts and cakes in a blender. If you like cinnamon, you can add it a little too.

Making a cake

Now that all the components are ready, we collect the chocolate Napoleon. Lubricate the cakes with cream and put one on top of the other. They need to be crushed a little. Lubricate the sides and top with cream and sprinkle with crumbs. So our chocolate "Napoleon" is ready (photos are given in the article). At night, you can refrigerate it so that the cakes are well saturated with cream.

Napoleon with condensed milk: ingredients

We offer another option for the preparation of chocolate "Napoleon".

Ingredients for Cream:

1. Condensed milk - 390 g.
2. Cream (certainly fatty, at least 35%) - 400 ml.
3. Two tablespoons of sugar.
4. Egg yolks - 4 pcs.
5. Chocolate (black bitter) - 120 g.
6. Water - 70 ml.
7. A tablespoon of brandy or liquor.

For shortcakes:

1. Sour cream with a fat content of at least 25% - 200 g.
2. Butter - 220 g.
3. Flour - 390 g.
4. One egg.
5. ½ teaspoon of soda.
6. A pinch of salt.
7. ½ teaspoon of lemon juice.
8. A tablespoon of cocoa powder.

The recipe for "Napoleon"

Chocolate "Napoleon" (a recipe with a photo is given in the article) is prepared no more complicated than the classic version.

Chilled butter must be finely chopped, add cocoa powder, sour cream. All ingredients must be mixed thoroughly. After this, it is necessary to introduce flour, egg, salt, soda, slaked with lemon juice. Then knead the dough and divide it into equal 18 parts. All of them are sent to the refrigerator for an hour.

In the meantime, we’ll be preparing the cream. We divide eggs into yolks and squirrels. In this recipe, we do not need proteins at all, so they can be used to prepare another dish. Combine the yolks with water and beat well until smooth. Add the condensed milk to the mass and put the container on the stove. Cook the mixture over low heat until thickened. The cream takes a little longer than a regular custard. As soon as you see the first bubbles on the surface, the dishes must be removed from the fire.

Now add chocolate to the cream and stir with a whisk until it melts. Next, beat the finished mass with a mixer until an airy consistency is obtained. As soon as the cream cools down a bit, we send it to cool further in the refrigerator.

Meanwhile, we can begin to make cakes. Roll out one piece on the parchment and make a few punctures with a fork. We bake each cake for about six to seven minutes at 200 degrees. Having gradually prepared all the cakes, you can start assembling the cake.

We get cream from the refrigerator. In a separate bowl, whip the cold cream with two tablespoons of sugar until peaks form. Add a few tablespoons of cream to the cream mass and mix with a whisk. Then report the rest of the cream and mix the ingredients again. You also need to add liquor. This cream has a very delicate taste, reminiscent of something melted ice cream.

We carefully coat each cake with a creamy mass. We also apply cream to the side surface of the finished product. We send chocolate "Napoleon" in the refrigerator.

Chocolate cream for Napoleon

If you prefer the classic version of cakes for your beloved "Napoleon", then you can add unusual notes using chocolate cream.

To prepare it, we need:

1. Five yolks.
2. 2.5 cups flour.
3. Butter - 370 g.
4. Vanillin - 1 g.
5. A glass of sugar.
6. Dark Chocolate - 160 g.
7. Milk - 540 g.

First, prepare the milk base for the cream. To do this, add flour and a little milk to the stewpan and stir with a whisk so that there are no lumps. Then we introduce yolks and sugar, as well as vanillin with the remains of milk. Thoroughly mix the mass and cook on the smallest fire until thickened. Here is the foundation and ready.

Next, we drown the chocolate using a microwave. For its further use, it must cool to room temperature.

Beat butter until fluffy. Without stopping the process, add melted chocolate. As a result, we get a chocolate-butter mixture. Into it, in separate parts, enter the milk base and whisk again. It is very important that all the components from which the cream is prepared are approximately the same temperature (better than room temperature). So the chocolate cream for Napoleon is ready.

Instead of an afterword

We hope that our recipes will be useful to housewives. Perhaps not everyone will like the new taste of goodies, but still such a “Napoleon” is worth a try for all chocolate lovers. Oh, they will definitely appreciate the dessert.