Prague cake at home - 10 step by step recipes

Do you think how to surprise your guests? Try to make a Prague cake at home, and our selection of 10 classic recipes with photos will help you step by step.

The classic recipe for the Prague cake according to the guest of the Soviet era

Your guests will appreciate this magnificent masterpiece of Soviet cuisine. Delicate, moderately sweet, very chocolate cake with a delicious texture and familiar taste from childhood will not leave anyone indifferent.

Number of Servings: 10-12

Cooking time: 2 hours

• 
  Take 6 eggs and separate the yolks from the whites. Whisk the proteins and 80 grams of sugar using a mixer until they are firm. Mash the yolks with the remaining sugar until the mass becomes homogeneous, like a cream (first rub with a spoon, and then beat with a mixer, so the texture of the cream will be more silk). Combine whipped whites and egg yolks.
• 
  Sift the flour and gently, in small portions, add to the dough with continuous stirring. Also sift 25 grams of cocoa powder through a sieve and add to the dough. Add 40 grams of butter, previously removed from the refrigerator a few hours before cooking, to the beaten eggs with flour and mix well.
• 
  Bake the crust in an oven preheated to 190 degrees Celsius for an hour. The finished cake must be completely cooled and cut lengthwise into 3 pieces of equal thickness.
• 
  Take the 7th egg and separate the yolk from the white. You don't need protein, so put it in the refrigerator or freeze it. Pour water and 120 milliliters of condensed milk into the yolk. Mix thoroughly and put on fire. Cook the custard, stirring constantly.
• 
  200 grams of softened butter must be mixed with vanilla sugar and beat with a mixer until a soft, airy mass is obtained. Add 10 grams of cocoa powder to the cream and mix thoroughly. Pour in the cooled custard and knead all the ingredients thoroughly again.
• 
  It's time to start assembling the cake! To do this, divide the cream into two approximately equal parts and put the first cake on a wide plate. Top it well with chocolate cream. Then cover with a second cake layer and spread the cream over it again. Cover the crust with a layer of cream with the third and last crust.
• 
  Melt the marmalade in a water bath (you can replace the jam, or jam) and pour over the top of the cake.
• 
  Melt a bar of chocolate in a water bath, add 50 grams of softened butter to it and mix very well. Pour the whole cake with the resulting icing and send it to the refrigerator to soak and completely harden the chocolate fudge. Delicious Prague chocolate cake is ready!

How to bake a classic Prague chocolate cake at home?

Very tasty, very chocolate, very dear to a person who grew up in the era of the USSR, Prague cake. Now each of you can make this wonderful cake at home, because it takes quite a bit: a good recipe and inspiration.

Ingredients:

• Chicken eggs - 7 pcs.
• Granulated sugar - 250 g
• Water - 1 glass
• Vanilla sugar - 2 tsp
• Flour - 120 g
• Butter - 350 g
• Condensed milk - 110 g
• Cocoa powder - 35 g
• Any jam - to taste
• Chocolate - 1 bar

Cooking process:

1. First, take a deep bowl and sift 35 grams of cocoa powder and 120 grams of flour into it. When sifting, dry ingredients are combined with oxygen, and baked goods using them become tender and airy, no lumps form in the dough, it easily beats and acquires a homogeneous texture.
2. Melt the butter in a water bath or microwave and leave to cool at room temperature.
3. Break the eggs into a separate bowl, separating the yolks from the whites. Pour 80 grams of sugar to 6 yolks and beat the eggs with sugar very well using a mixer. The egg mass should turn white and increase significantly in size.
4. Now you need to beat the whites thoroughly (note that they must be chilled). First, beat only the whites for about 2 minutes, and then gradually add another 80 grams of granulated sugar to them. Continue whisking until the proteins and sugar form a firm foam. You can even try turning the bowl upside down, and if the whites don't run out, then they are whipped correctly.
5. Now comes the crucial moment: to connect all three parts together. First you need to add a portion of the whipped protein to the yolks, mix gently with a silicone spatula. Then add a few tablespoons of chocolate flour and stir again. Continue mixing the ingredients in this manner until you run out and you have a smooth chocolate dough.
6. Pour melted butter into the dough and stir. You will have a delicate dough with a pleasant consistency.
7. Turn on the oven at 200 ° C, by the time you put the dough into it, it should be well preheated.
8. The indicated amount of ingredients is based on a mold with a diameter of 20 centimeters. The baking dish should be covered with baking paper, which in turn should be greased with a small amount of vegetable oil. Send the dough in a mold to a well-preheated oven for 35-40 minutes (the cooking time of the crust may vary depending on your oven). If the toothpick that pierced the cake remains dry, then it is ready and you can remove the mold from the oven.
9. Cool the crust, and when it is completely cool, wrap it in plastic wrap and leave for about 9 hours. During this time, it will infuse well, and will not crumble when slicing.
10. Carefully cut the cake into 3 equal pieces lengthwise. You can try this with a sharp knife or dental floss.
11. To make the cake damp, you need to prepare a sugar impregnation. It is prepared in an elementary way: 100 grams of granulated sugar is dissolved in 200 milliliters of water and brought to a boil. Set the syrup aside and start making the cream.
12. Beat egg yolk and 20 ml of water, add condensed milk. Stir well and bring to a boil. You need to stir constantly. When the cream starts to boil, reduce heat and cook until thick, remembering to stir constantly. Cool the cream and then whisk with softened butter (200 g) and 10 grams of cocoa.
13. Pour the cooled syrup over the first cake and spread with cream. Repeat the same with the remaining cakes. Grease the last cake with jam.
14. Melt the chocolate in a water bath, mix with 100 grams of butter and cover the cake with icing.

Enjoy your meal!

Prague cake according to Grandma Emma's recipe

Grandma Emma became famous for her love of cooking. Grandmother Emma's son created a YouTube channel for her, which very quickly won the love and recognition of numerous subscribers. Grandmother Emma's secret is simple - you need to love your job with all your heart and put a piece of your soul into every dish. The difference between the Prague cake according to the recipe of grandmother Emma and the classic recipe is that the cake is covered not with chocolate icing, but with cream.

Ingredients:

• Wheat flour - 320 g
• Condensed milk - 800 g
• Chicken eggs - 4 pcs.
• Cocoa powder - 200 g
• Sour cream - 0.5 l
• Butter - 300 g
• Sugar - 0.5 kg
• Vanilla sugar - 20 g
• Baking powder for dough - 5 g

Cooking process:

1. Pour 400 milliliters of condensed milk into a bowl, and then add 100 grams of cocoa powder sifted through a sieve. Whisk both ingredients thoroughly, then beat in 4 eggs. Add eggs one at a time, stirring the dough well.
2. Add a pound of sugar and 10 grams of vanilla sugar to the dough. Stir all ingredients again. In a separate bowl, sift 320 grams of flour (sifting must be done, otherwise the cake will turn out to be heavy and lumpy). Add flour and 5 grams of baking powder to the dough in small portions, stirring constantly. Send 500 milliliters of sour cream there and knead a homogeneous, moderately thick dough.
3. Preheat the oven to 180-190 ° C. Grease a baking dish with a little softened butter (or odorless vegetable oil) and pour over the dough. Flatten it and send the mold to the oven. The crust will take about 45 minutes to bake, and it is best to check the doneness of the crust with a toothpick, because depending on your oven, it may take longer or less time to bake.
4. Let the cake cool down properly. It is best if it takes about 5 hours before the cake is assembled. Then carefully cut it lengthwise into three pieces.
5. While the cake is cooling, it's time to make the cream. To do this, combine 300 grams of softened butter in a large bowl (let it sit for 1.5 hours at room temperature), 100 grams of cocoa, 400 milliliters of condensed milk and 10 grams of vanilla sugar. Beat all the ingredients very well with a mixer. The cream will turn out to be quite thick and viscous. Spread it on all the cakes, and decorate the top and sides with cream. Put the finished cake in the refrigerator for several hours to freeze the cream.

Enjoy your meal!

How to cook a delicious Prague cake in a slow cooker?

Nowadays, a multicooker has replaced a cauldron, a saucepan, a frying pan and even an oven for many housewives. The owners of this miracle of technology assure that you can cook anything in a multicooker: from milk porridge to a birthday cake. Today we invite you to try to cook the famous Prague cake in a multicooker.

Ingredients:

• Chicken eggs - 3 pcs.
• Premium flour - 1.5 cups
• Soda - 1 tsp
• Sugar - 300 g
• Sour cream - 200 g
• Condensed milk - 1 can
• Vanillin - to taste
• Butter - 200 g
• Cocoa powder - 6 tbsp. l.
• Milk - 50 ml

Cooking process:

1. Break 3 eggs into a deep bowl, add 200 grams of sugar and beat with a mixer for 2 minutes, then add a little vanilla sugar, 1 teaspoon of baking soda and 200 grams of sour cream (its fat content should not exceed 20%). Beat all ingredients again with a mixer for 2 minutes.
2. Now you need to add 2 tablespoons of cocoa powder and half a can of condensed milk. Stir the entire contents of the bowl until smooth.
3. Sift 1.5 cups flour through a sieve into a separate bowl. Sifting is a very important step in baking recipes. Thus, the flour is enriched with oxygen, which allows the baked goods to be light and airy.
4. Little by little, while continuing to stir the dough, add flour in small portions. Ultimately, the consistency of the finished dough should resemble sour cream in its density. If the dough is thinner, add a little more flour.
5. Grease the multicooker bowl with a small amount of softened butter. Transfer the dough to the bowl, close the lid and you can go about your business. The multicooker will bake the cake itself on the "Baking" mode for 1 hour.
6. Carefully remove the resulting base from the mold. It is very easy to get the biscuit using the white steaming bowl that comes with the multicooker.Insert it into the bowl, and then turn the bowl over (using oven mitts!), The biscuit will be on the bowl with holes, you can leave it to cool right there, or you can transfer it to a plate or wire rack in the same way (cover with a plate on top and turn it over).
7. Beat butter (150 grams) with 2 tablespoons of cocoa powder and half a can of condensed milk. In order for the butter to whisk well, it must be kept at room temperature for about 1 hour. Beat the butter with condensed milk with a mixer for about 2-3 minutes, now you need the cream to solidify a little. To do this, put it in the refrigerator for 1, or better - 1.5 hours.
8. You now have time to prepare the frosting. Take 2 tablespoons of cocoa powder, mix it with 50 milliliters of milk and 100 grams of sugar. Pour the mass into the multicooker bowl and cook for about 5 minutes, turning on the "Steam cooking" mode. When the frosting thickens, add 50 grams of butter to it.
9. Carefully cut the cooled biscuit into 3 cakes with a sharp knife (you can also use dental floss or a special device for cakes for this purpose). Thickly coat each cake with cream. Use the rest of the cream to coat the sides of the cake. Pour chocolate icing on top of the cake and put it in the refrigerator for 5-6 hours to saturate the cakes and thicken the icing. Delicious, fragrant, chocolate Prague cake in a slow cooker is ready!

Enjoy your tea time with you and your guests!

A simple and delicious recipe for the Prague cake from Palych

Making this delicious chocolate cake at home is not difficult at all. You will spend a certain amount of time, but you will get a wonderful, natural, homemade dessert that will surely delight your guests.

Ingredients:

• Wheat flour - 1.5 cups
• Condensed milk - 1 can
• Chicken eggs - 3 pcs.
• Granulated sugar - 300-350 g
• Bitter chocolate - 1 bar
• Sour cream - 2 cups
• Baking soda (slaked) - 1 tsp.
• Walnut kernels - 100 g
• Cocoa powder - 4 tbsp. l.
• Cream - 4 tbsp. l.
• Butter - 30 g

Cooking process:

1. The first step is to prepare the base of the cake - the crust. To prepare it, combine 3 eggs and 150 grams of sugar in a deep bowl. Beat eggs with sugar with a mixer, preferably for at least 5 minutes. During this time, the egg mass will approximately double and acquire a denser consistency.
2. To beaten eggs with sugar, add 1 cup of low-fat sour cream, a teaspoon of already quenched soda, and a can of condensed milk. Mix all ingredients thoroughly with a mixer.
3. Sift flour and cocoa powder through a sieve into a separate bowl. Do not be lazy, it is imperative to sift the flour so that the baked goods are light and tender. The cocoa powder is sieved so that there are no lumps. Stir in the chocolate flour a little at a time.
4. Turn on the oven before heating up to 180 ° C. Prepare a baking dish by greasing the bottom and sides with a little soft butter. Pour the chocolate dough into a mold and send it to the oven for 45 minutes. Check the cake's readiness with a toothpick - if it remains dry, without lumps of dough, then the baked goods are ready.
5. Gently transfer the cake base to a wire rack to keep the cake cool evenly and not damp. Then carefully cut it lengthwise into three cakes.
6. In a mixing bowl, combine 150 grams of sugar and a glass of sour cream, then beat with a mixer. While whisking, add 2 tablespoons of cocoa powder, sifted through a sieve. The cream is ready.
7. In a water bath, melt a bar of dark chocolate (the content of cocoa beans is at least 70%), add 4 tablespoons of cream to it and stir. This is our icing.
8. Put the first cake on a plate and grease it generously with sour cream, put the second cake on top and also coat it with chocolate cream, and then cover the cake with the third cake. Smear the top and sides of the cake with the rest of the cream, and pour the chocolate icing on top of the cake.
9. Grind the walnut kernels with a blender and sprinkle the top of the cake with nut crumbs.Now you need to let it soak by sending it to the refrigerator for several hours.

Bon appetit to you and your guests.

Step-by-step recipe for Prague cake with condensed milk

Try to cook this simple, but very tasty version of the well-known Prague cake, famous since the times of the USSR. This cake is prepared very easily and quickly enough. This option is perfect for Sunday tea or family gatherings.

Ingredients:

• Granulated sugar - 1 glass + 3 tbsp. l.
• Sour cream - 1 glass
• Eggs - 3 pcs.
• Condensed milk - 400 ml
• Flour - 2 cups
• Water - 3 tbsp. l.
• Slaked soda - 1.5 tsp.
• Cocoa powder - 6 tbsp. l.
• Nutmeg - ½ tsp.
• Butter - 350 g

Cooking process:

1. In a deep bowl, combine 3 eggs and a glass of granulated sugar. Use a spoon to crush the eggs and sugar until the egg mass is lighter.
2. Pour 200 milliliters of condensed milk into the eggs with sugar in a thin stream. Mix well. Then add a glass of sour cream (with a low percentage of fat), soda slaked with vinegar, 2 tablespoons of cocoa powder (previously sifted through a sieve). Mix all ingredients thoroughly.
3. Sift the flour into a separate bowl using a sieve. You need to sift flour every time you are going to bake something. When sifting, flour is enriched with oxygen and gets rid of lumps, which has an extremely positive effect on the quality of baked goods.
4. Add flour to the rest of the dough. But remember that you should not pour out all the flour at once, add in small portions, each time thoroughly mixing all the ingredients.
5. Turn on the oven. It should have time to warm up to 190 degrees. In the meantime, prepare a baking dish, which needs to be greased with a small amount of softened butter so that the cake does not stick to the mold (if you are using a silicone mold, you do not need to grease it with oil). Transfer the dough to a mold and place in a preheated oven for about half an hour. The final cooking time will greatly depend on whether you have an old oven or not, gas or electric, etc. readiness is always checked with a toothpick: if there are no traces of dough left on it, the cake can be taken out of the oven.
6. While the cake base is cooling, you have time to prepare the cream. To do this, whisk soft butter with 200 milliliters of condensed milk and 2 tablespoons of cocoa powder (do not forget to sift the cocoa). The oil usually softens within a few hours at room temperature. Therefore, remove the oil from the refrigerator about 1.5-2 hours before cooking.
7. When the cake is completely cool, carefully cut it lengthwise into 3 parts (with a sharp knife or thread). Spread generously with chocolate cream on each cake. Spread the remaining cream on the top and sides of the cake.
8. While the cake is soaking, you need to prepare the finishing touch - a thick chocolate icing. It is prepared simply: pour 3 tablespoons of water into a small ladle, add 2 tablespoons of cocoa powder and 3 tablespoons of sugar. Heat the contents of the saucepan, mix well and simmer for a few minutes over low heat. Turn off the stove and add 50 grams of butter to the hot frosting.
9. Pour the finished cake with chocolate icing, let it harden, and then put it in the refrigerator for several hours so that the cakes have time to soak.

Enjoy your meal!

Prague cake according to the recipe from Julia Vysotskaya

Julia Vysotskaya's recipes are easy to prepare and affordable. The Prague cake according to her recipe was no exception. Despite the fact that this is a rather laborious cake to prepare, Julia was able to simplify all stages of preparation as much as possible. Let's try to cook?

Ingredients:

• Wheat flour - 2 cups
• Butter - 250 g
• Sour cream - 200 g
• Cocoa powder - 8 tbsp. l.
• Granulated sugar 1.5 cups
• Condensed milk - 1 can
• Baking soda - 1 tsp.
• Milk - 3 tbsp. l.
• Chicken eggs - 3 pcs.

Cooking process:

1. Use a deep bowl that will be comfortable for you to whisk.Break 3 eggs into a bowl and add a glass of sugar. Beat eggs with sugar until frothy for 3-5 minutes, add 3 tablespoons of cocoa powder sifted through a sieve, stir, and then add a glass of sour cream. Mix all ingredients thoroughly.
2. A teaspoon of salt must be extinguished in a tablespoon of vinegar, and then added to eggs, sugar and sour cream. Sift 2 cups of wheat flour into a separate deep bowl, and then gradually add into the dough (depending on the quality of the flour and other products, you may need both less or more flour).
3. Heat the oven to 180 degrees. Take a baking dish with a diameter of 20-24 centimeters. Coat the sides and bottom of the mold with softened butter. Divide the chocolate dough into 4 equal parts - these will be the future cakes. Pour the first part of the dough into a mold and place in an oven that is already well preheated by this time. Since the dough will be small in the form, it will take no more than 10 minutes to bake it, depending on the oven, the final cooking time may vary slightly, so check the readiness of the cakes with a toothpick or skewer. Bake 4 cakes in this way.
4. While the cakes are baking, prepare the cream. Take 250 grams of softened butter (which has lain before that for about an hour at room temperature), add half a can of condensed milk and 3 tablespoons of sifted cocoa powder to it. Whisk all ingredients gently until a firm, homogeneous chocolate mass is obtained. Set the cream aside.
5. Now it was the turn of the chocolate icing. It will need to be cooked on the stove, so prepare a small ladle in which pour half a glass of granulated sugar, 2 tablespoons of cocoa powder (sifted), 3 tablespoons of milk and mix well. Put the ladle on fire and bring its contents to a boil, boil for a few minutes, remove the ladle from the heat, and put 1 tablespoon of butter in the hot icing, mix thoroughly.
6. The cakes need to be completely cooled and only then begin to collect the cake. Place the first crust on a wide plate and sprinkle it generously with cream. The cream should leave about 1/3 of the total volume. Cover the layer of cream with a second cake layer, which is also covered with a layer of cream, then the third cake layer and again a layer of cream. You do not need to cover the fourth cake with cream. Pour the icing on top of the finished cake, which also needs to be evenly coated on all sides of the cake. Now you need to let the cake soak for 4-6 hours in the refrigerator and can be served.

Bon Appetit!

Prague according to the recipe from Olga Matvey

Olga Matvey is a popular culinary blogger due to the fact that all her recipes are clear, accessible, simple to perform, and most importantly, very tasty. We invite you to cook the famous Prague cake, a classic of Soviet cooking. If you love chocolate in all its forms, then this cake with chocolate in pastry, cream and glaze will surely please you.

Ingredients:

• Milk - 0.5 l
• Butter - 0.45 kg
• Chicken eggs - 3 pcs.
• Sugar - 410 g
• Baking soda - 1 tsp
• Vinegar - 2 tsp
• Cocoa powder - 150 g + 5 tbsp. l.
• Condensed milk - 300 ml
• Sour cream - 0.2 kg
• Wheat flour - 200 g
• Cognac - 1 glass

Cooking process:

1. Please note that all ingredients should be at room temperature (especially butter and eggs). Therefore, remove them from the refrigerator in advance before you start cooking.
2. In a mixing bowl (deep, with high sides), beat 3 chicken eggs and beat them with a mixer for 3 minutes, when you see good foam, add a glass of sugar in small portions. Continue whisking until the sugar is completely dissolved in the egg mass. Next, you need to gradually pour in 150 milliliters of condensed milk, and then add 200 grams of sour cream. Beat all ingredients thoroughly again with a mixer.
3. Sift 180-200 grams of wheat flour and 3 tablespoons of cocoa powder into a separate bowl using a sieve. This will help prevent lumps from forming in the dough.Add the sifted flour in small portions to the bowl with the beaten eggs. Stir the resulting chocolate dough thoroughly.
4. Use vinegar to extinguish the baking soda and add it to the dough before all the flour is completely added. The baking soda will help loosen the dough, making it airy.
5. It's time to turn on the oven so that it warms up to 180 ° C. In the meantime, take out the pan in which the base of the cake will be baked. If you are using a non-silicone mold, be sure to coat the bottom and walls of the mold with sunflower or butter, otherwise the dough may burn. Pour the dough into a mold and bake in a very well heated oven for about half an hour. Please note that cooking times can vary significantly depending on the model and age of the oven. It is best to check the readiness of the base with a wooden toothpick. After the cake is ready, cool it for 12 hours (it should be properly infused).
6. In a small bowl, mix a glass of cognac and 180 grams of granulated sugar. Bring the cognac mass to a boil, and then reduce the heat and simmer the impregnation until the alcohol evaporates and the mass thickens (about half an hour).
7. In 400 grams of softened butter, add 150 milliliters of condensed milk, 2 tablespoons of sifted cocoa powder and beat both ingredients very well with a mixer on high speed for 5 minutes. The cream should thicken well.
8. The icing that will cover our cake is cooked in a water bath. It is necessary to combine together half a liter of milk, 150 grams of cocoa and 50 grams of granulated sugar. Cook the frosting with constant stirring. You need to cook until it acquires a pleasant, homogeneous consistency. At the very end, put 50 g of butter in the icing and stir.
9. Cut the well-cooled base lengthwise into 3 parts. Pour cognac impregnation on each part heartily. All cakes, except for the top one, coat with cream. Also, you need to coat the sides of the cake with cream. Put the almost finished cake in the refrigerator for 1.5 hours so that the cakes are properly soaked.
10. Pour the chocolate icing evenly over the chilled cake and chill again to harden the icing properly. The magnificent Prague chocolate cake is ready! Bon Appetit!

How to bake a delicious Prague cake with sour cream?

Delicate, moderately sweet version of the famous Prague chocolate cake. This cake is perfect for cozy family gatherings or Sunday lunch.

Ingredients:

For the basics:

• Granulated sugar - 220 g
• Cocoa powder - 20 g
• Wheat flour - 0.5 kg
• Eggs - 3 pcs.
• Sour cream - 0.25 kg
• Condensed milk - half a can
• Baking powder for dough - 1.5-2 tsp.

For impregnation:

• Berry syrup - to taste

For glaze:

• Butter - 50 g
• Cocoa powder - 4 tbsp. l.
• Sour cream and granulated sugar - 50 g each

For the cream:

• Cocoa powder - 2.5-3 tbsp. l.
• Condensed milk - half a can
• Oil - 0.25 kg

Cooking process:

1. First you need to prepare the base for the cake. To do this, beat 3 eggs well with 220 grams of sugar. Whisk for about 5 minutes, until the mixture is thickened.
2. In the process of whipping, add ½ can of condensed milk and 250 grams of sour cream. Mix all ingredients well.
3. Flour and cocoa must be sifted through a sieve, and then add 2 teaspoons of baking powder to them. Whisk all three ingredients and add them in small portions to the beaten eggs. Stir with a mixer until a homogeneous dough is obtained. You can add 100 grams of flour less, then the dough will turn out to be more tender.
4. Our base will be baked in a multicooker on the "Baking" mode for 1 hour.
5. During this time, you will have time to prepare both the cream and the glaze. For the cream, you will need to combine the soft butter with the remaining condensed milk. And to give the cream a chocolate shade, 3 tablespoons of cocoa sifted through a sieve will help.
6. The glaze must be boiled in a water bath. Combine all the necessary ingredients (except for butter), stir and cook for a few minutes until the sugar is completely dissolved.Now you can add oil and stir.
7. Cut the cooled cake into 3 parts. Soak each of the cakes with berry syrup. Spread the first and second cakes thickly with cream. Spread the top and sides of the cake with chocolate icing, and then refrigerate the cake for a few hours to soak.

Bon appetit to you and your guests!

Prague cake impregnated with apricot jam

Unusual, one might say, summer variation of the famous dessert. The cake has a rich apricot flavor that goes well with chocolate cream.

Ingredients:

For the cake:

• Butter - 40 g
• Chicken eggs - 6 pcs.
• Cocoa powder - 20 g
• Granulated sugar - 140 g
• Wheat flour - 120 g

For chocolate cream:

• Condensed milk - 200 g
• Cocoa - 10 g
• Drinking water - 20 g
• Chicken yolk - 2 pcs.
• Oil - 1 pack
• Vanillin - to taste

For dark glaze:

• Dark chocolate - 1 bar
• Oil - 100 g

For impregnating cakes:

• Apricot jam - to taste

Cooking process:

1. The first step is to carefully separate the whites from the yolks. Add 70 grams of granulated sugar to the yolks and beat with a mixer until the mixture turns white.
2. Whisk the whites with 70 grams of granulated sugar until steep peaks. This usually takes about 5 minutes of continuous beating.
3. Combine sifted wheat flour and sifted cocoa powder in a separate bowl.
4. Combine the protein foam with whipped yolks, mix and gradually add the chocolate flour. Knead the dough.
5. In an oven preheated to 180 degrees, bake the chocolate base for the cake. This will take you from 30 to 45 minutes, depending on the model of your oven. When the cake is ready, cool it on the wire rack, and after it has completely cooled down and stood for several hours, cut it into 3 layers.
6. Boil the cream in a water bath. Mix 2 yolks with condensed milk, 20 grams of water and boil for a couple of minutes. During this time, the mass should have time to thicken. Whisk softened butter and a little vanillin until creamy, combine with cream cooked in a water bath. Add cocoa and stir very well to distribute all ingredients evenly.
7. First saturate the cakes with apricot jam, and then spread thickly with cream, leaving the top crust without coating. Now prepare the frosting. To do this, melt the chocolate in a water bath (or in a microwave oven), add butter to it and mix well. Pour warm chocolate icing over the top and sides of the cake. If you wish, you can decorate the top of the cake with nuts, candied fruits, chocolate or powdered sugar.
8. Refrigerate the cake for at least 4 hours. The cake is ready, you can invite guests to the table!