Super-chocolate cake is truly the king of desserts. In any good coffee house or restaurant, be sure to find a chocolate cake in the desserts section. "Prague", "Black Forest", "Three Chocolates" - world famous cakes, the recipes of which are more than a dozen years old. For all their similarity, they are completely different in taste. "Prague" is a real classic, in which the taste of chocolate sets off the aroma and sourness of apricot jam. "Black Forest" - cherry, tart, with a touch of liquor. There are many cake recipes, and chocolate is a win-win option. How to make a super-chocolate cake? Just follow the recipe!
Cake "Prague"
Ingredients for Biscuit:
- 135 grams of softened butter.
- 45 grams of powdered sugar.
- 135 grams of dark chocolate.
- Eggs - 6 pieces.
- Vanilla sugar - 1 teaspoon.
- Salt is a pinch.
- 135 grams of flour.
- 150 grams of sugar.
Glaze Ingredients:
- Dark chocolate - 300 grams.
- Water - 150 grams.
- Sugar - 150 grams.
- Apricot jam.
Cooking "Prague"
Hold the oil at room temperature, rub with powdered sugar or beat with a mixer. Melt the chocolate in a water bath, stir with a spatula and add it to the butter. Beat everything, add a pinch of salt and a teaspoon of vanilla sugar. Whisk. Separate the whites from the yolks and add the yolks individually to the oil mixture. Beat six proteins and 150 grams of sugar to a strong foam and add to the chocolate-butter mixture, mix gently.
Cover the demountable form with parchment paper, grease with butter and put the dough in it. Preheat the oven to 180 degrees and put in the form with the dough for an hour. Let the finished cake rest. In the meantime, make chocolate icing. Combine 150 grams of water with 150 grams of sugar, warm until sugar dissolves, but bring to a boil. Add chocolate, stir and cook until thickened. Cut the crust in half. Preheat apricot jam and pour on one of the cakes. Warm jam saturates cake well. Put another cake on top and pour jam on top, and warm chocolate icing on top. Flatten with a spoon and let it freeze. Then pour over the chocolate icing again, let it stand at room temperature for about two hours, and then refrigerate.
Super Chocolate Cake!
What could be tastier than a cake with chocolate cakes? A cake combining the taste of chocolate biscuit and airy chocolate cream.
The preparation of this wonderful dessert will take you no more than two hours, if you decorate it, but without decoration, you can completely get it done in one hour! Let the super-wet chocolate cake brew for an hour in the fridge and enjoy!
Ingredients for the dough:
- Eggs - 3 pieces.
- Flour - 75 grams.
- Baking powder - a teaspoon.
- Cocoa - 4 tablespoons.
- Sugar - 75 grams.
For cream:
- 200 g of butter.
- Boiled condensed milk - a can.
- Cocoa - three tablespoons.
Still cook:
- Milk - 150 ml.
- Fruits or berries - 100 grams.
- Chocolate - 40 grams.
How to cook?
Turn on the oven 200 degrees immediately to warm up. Remove the oil to melt a little at room temperature. Prepare the ingredients. Take a shape about 20 centimeters in diameter.
Beat three eggs with 75 grams of sugar at high speed. The mass will turn white, become lush and dense, and its volume will increase at least twice. Try to beat well, because the quality of the biscuit, its splendor, depends on it.
Sift 75 grams of flour and baking powder to the eggs, add four tablespoons of cocoa. For super-wet chocolate cake, take good cocoa, it is better in special shops for pastry chefs, since there are no grains left from it. It is called alkolized. Cocoa is darker, more aromatic and softer.
Mix everything with a mixer. It should, by consistency, resemble sour cream and be airy, with bubbles.
Pour it into a mold, flatten with a spoon. Put in the oven for fifteen minutes. Check the readiness of the biscuit with a wooden skewer or match - it should remain dry. Cool the finished biscuit.
During this time, you can prepare a layer. It is better to take 82 percent oil (oil with a lower fat content can be badly whipped, because it contains herbal supplements). Buy condensed milk or cook the usual one. Take the one that is made according to GOST. Add three tablespoons of cocoa.
Gently mix all the ingredients first at low speed, and then at medium and beat for at least two minutes.
This cream holds its shape well and is suitable for both decoration and layering of cakes.
Remove the biscuit from the mold, cut into two cakes. Put it on a dish, soak in milk. These cakes absorb liquid perfectly. On the cake, put 1/2 portion of the cream and smooth. Put the second cake on top and squeeze a little. We soak it with milk.
To prevent the cake from being cloying, you can add fruits or berries. It turns out delicious with orange or blackcurrant.
Spread a couple of tablespoons of cream to smooth the surface. Fill the pastry bag with the remaining cream. Decorate the cake. Refrigerate the finished dessert for at least an hour in the refrigerator or fifteen minutes in the freezer. Rub the chocolate on a fine grater and sprinkle the cake on top of it.
Chocolate cake "Black Forest"
Ingredients for Black Forest super chocolate cake:
- A third cup of cherry jam.
- One and a half cups of dried cherries.
- Cherry liquor - 2 tablespoons.
- Black chocolate - 400 grams.
- Butter - 200 grams.
- Sugar - 1 + 1/4 cup.
- Vanilla sugar - a teaspoon.
- Eggs - 6 pieces.
- A third cup of flour.
- Vegetable oil - a teaspoon.
- Cream 33% cold - 2 cups.
- Icing sugar - a quarter cup.
- Cherry liquor - four teaspoons.
- Compote cherries - four tablespoons.
- Starch - a tablespoon.
Cooking Black Forest
Here is another recipe for chocolate cake. At home, it is not difficult to cook it, despite the large number of ingredients. Mix the cherry jam in a saucepan with liquor and warm over low heat, not forgetting to stir, for about three minutes. Add dried cherries and bring the mixture to a boil. Remove immediately from heat, cover and cool. Melt the chocolate, add the butter, sugar, vanilla sugar and whisk, add one egg each. Pour in flour and carefully pour in the cherry mixture.
Preheat the oven to 200 degrees and place the grate to the very bottom.
Cover the mold with foil and coat with vegetable oil. Pour the dough into a mold and cook for half an hour. Then cover the cake with foil and bake for another fifty minutes. After that, let it cool. Wrap the completely cooled cake in a plastic wrap and let it lie for 12 hours at room temperature.
Now prepare the cream. Using a mixer, whip the cream with liquor and icing sugar. Dry cherries from cherry compote well, roll in starch and put in cream.
Cut the cake into three parts, smear two of them with cream, cover with the last layer and lay out the rest of the cream. Garnish with chocolate chips and cherries.
Homemade chocolate cake
For chocolate paste:
- Honey - 100 grams.
- Chocolate - 100 grams.
- Cocoa - 15 grams.
- Milk - 200 grams.
- Salt is a pinch.
For the test:
- Eggs - 4 pieces.
- Sugar - 1/2 cup.
- Flour - 2 cups.
- Soda is a teaspoon.
- Baking powder - a teaspoon.
For cream:
- Sour cream 30% - 700-800 grams.
- Cognac - 2 tablespoons.
- Condensed milk - one can.
- Walnuts - 2 cups.
Here is a simple recipe for a chocolate cake. At home, its preparation will not cause special difficulties.
So, first, prepare the chocolate paste. Pour milk into a small saucepan, add honey and pieces of chocolate. On low heat, bring to a liquid homogeneous state. Do not boil. Cool the mass to room temperature. You can put the container in ice water to cool faster.
Now prepare the dough. Beat the sugar with eggs with a mixer into a strong foam. Pour in the chocolate paste. Add soda, baking powder and flour and mix. If the resulting dough is thick, you can add a little more milk.
Put the parchment in the baking dish and pour out a third of the dough. Flatten and bake in an oven preheated to 200 degrees. Remove the cake directly with the paper and repeat the process two more times. You will get three cakes. Cool the cakes well, remove the paper from them and cut each in half. Get six cakes. Leave them and prepare the cream.
Put sour cream in a large saucepan. Beat it while adding cognac in the process. Add condensed milk a little. Put a little cream in another bowl and while in the refrigerator, then decorate the cake with it. Grind the walnuts. Add them to the cream. Lubricate all cakes except the top.
Put the cake in the refrigerator for six hours. After the remaining cream has passed, coat the sides and top and sprinkle with crushed nuts, almond petals, and grated chocolate. Now you can serve tea or coffee.
Chocolate icing cake
Ingredients for cakes:
- Eggs - 5 pieces.
- Brown sugar - 140 grams.
- Flour - 100 grams.
- Baking powder - a teaspoon.
- Cocoa - 50 grams.
- Rapeseed oil - 4 tablespoons.
All products are warmed to room temperature. Sift a couple of times baking powder, flour and cocoa. Put eggs and brown sugar in a bowl. Beat them at high speed. Foam should be magnificent (increase three times). Add dry ingredients, butter to the eggs and gently mix with a spoon or spatula until smooth.
Form a cake mold (21 centimeters) with butter and sprinkle with flour a little. Pour the dough into a mold and smooth. Bake for about half an hour at 170 degrees. Check availability with a wooden skewer. Allow the cake to cool right in the mold, transfer to the wire rack. Cut it into three pieces.
Chocolate cream
You will need:
- Whipped cream 33% or higher - 400 ml.
- Mascarpone cheese - 2 tablespoons.
- Icing sugar - 1 tablespoon.
- Grated milk chocolate - 50 grams.
All cream products must be refrigerated.
Put mascarpone cheese and cream in a bowl. Beat the mass until thick. Add, without ceasing to beat, powdered sugar. Put grated milk chocolate in a thickened cream and stir.
Impregnation of cakes (syrup) and decoration:
- Coffee liqueur - 130 ml.
- Water - 50 ml.
- Apricot jam - a can.
- Grated milk chocolate - 50-70 grams.
Collecting a super-chocolate cake with chocolate cream! Set aside five tablespoons of the cream and put it in the refrigerator. Transfer one cake to a stand or dish and soak in syrup from liquor and water. Lubricate with jam. Put and smooth the cream on top. Put the second cake, soak again, put the jam and cream. Cover with the last cake and soak with the rest of the syrup. Smear the sides with cream and sprinkle with chocolate. Top with icing. Refrigerate the cake for at least three hours.
Chocolate icing for cake
Ingredients:
- Sugar - 4 tablespoons.
- Fat cream - 2 tablespoons.
- Cocoa - 3 tablespoons.
- Butter - 60 grams.
- Gelatin - 1 teaspoon.
Let's decorate the chocolate cake. Pour gelatin with warm water. Stir to dissolve. Stir the remaining ingredients in a saucepan and heat over a fire until sugar dissolves. Add gelatin and remove from heat. Stir, wait for the mass to cool and thicken and pour the cake with it. If you want to make dessert less high-calorie and more dense, make a super-chocolate cake without eggs.