“Prague” - a mega-chocolate cake famous since Soviet times, consisting of dark biscuit, chocolate cream and glossy chocolate glaze. A real aristocrat against the backdrop of simpler desserts of the time.
Today the Prague cake, which is a piece of the cake of the same name, is in the assortment of many coffee houses, restaurants and cafes. You can bake such a treat in the home kitchen, and it will turn out no worse than the purchased one.
Classic cake "Prague"
The recipe is the same as the famous cake. First of all, you need to prepare all the ingredients.
For biscuit dough:
- 115 g of flour;
- 150 g of granulated sugar;
- six fresh eggs;
- 40 g butter;
- 25 g of cocoa powder.
For creamy cream:
- one egg (only the yolk is needed);
- 20 g of water;
- 200 g butter;
- 120 g of condensed milk;
- 10 g vanilla sugar;
- 10 g of cocoa powder.
To coat the biscuit, you will need 100 g of apricot jam.
For impregnation:
- 100 ml of water;
- 80 g of sugar;
- 80 ml of brandy.
According to the original recipe, the Prague cake is not soaked, so this step can be skipped.
For chocolate coating:
- 50 g butter;
- bar of black chocolate.
Making biscuit dough
In order for the Prague cake to turn out to be airy, the cooking technology must be strictly followed. Eggs must be fresh, room temperature. Yolks are whipped separately from proteins.
Procedure:
- Separate the yolks from the proteins.
- First, beat the proteins with a mixer at medium speed until they increase in volume by 4 times and turn white. After that, continuing to work as a mixer, gradually pour half a sugar in a thin stream. Switch to maximum speed and beat until stable peaks.
- In a separate bowl, until fluffy foam, beat the yolks with the remaining sugar with a mixer.
- Combine the proteins and yolks and mix with a silicone or wooden spatula.
- Sift flour, pour cocoa into it and mix.
- Melt the butter and cool.
- Carefully introduce flour with cocoa into the egg mixture and mix with a spatula from the bottom up.
- Pour the cooled oil into the dough and mix. Immediately start baking the biscuit until air bubbles come out of it.
- Cover the bottom of the split mold with baking paper. Lay out the dough.
- Preheat the oven to a temperature of 200 about . Put the form with the dough and bake for half an hour, then with a toothpick check the readiness.
- Cool right in the form, then remove it, cover the pastries with a towel and leave for 8 hours.
So that the biscuit does not donkey, and the cake “Prague” turned out to be airy, the oven cannot be opened during baking.
Cooking cream
While the biscuit is resting, you need to make a cream:
- First boil the syrup. To do this, pour 20 ml of water into the pan, put the yolk, mix. Add condensed milk, vanilla sugar and mix again.
- Put the pan on a small fire, cook until thickened with constant stirring. Then leave to cool for half an hour.
- In a separate bowl, put the softened butter and beat it with a mixer at an average speed of about 5 minutes until a lush mass is obtained.
- Gradually add the cooled syrup into the oil, without forgetting to stir all the time. Add cocoa powder to the cream and mix again.
Assembly
First of all, the biscuit should be cut into three cakes of the same thickness using a knife with a thin long blade. From the first time, cutting evenly may not work. You can do this using a fishing line.
Prepare an impregnation of water, cognac and sugar, mix until the grains dissolve. Before assembling the cakes, sprinkle with impregnation from the spray gun.
Put the first cake on a flat tray. Spread it with cream, put a second on it, spread and put a third. Grease the top cake with apricot jam (apply a thin layer) and put in the refrigerator to soak for half an hour.
At this time, you need to cook the icing. Melt a bar of chocolate and butter in a water bath. Cool the icing to room temperature and cover the cake on top and sides. When the coating hardens, you can apply glaze patterns on the surface and put in the refrigerator overnight.
The next day, cut the dessert into pieces and serve the Prague cakes for tea.