Chocolate cake with almond flour Prague

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   First of all, let's prepare a sponge cake. Cream from 30% fat. Dark chocolate, I have 62% cocoa. Melt. Eggs and butter at room temperature. Sift dry ingredients.

2. STEP 2

   

   Beat softened butter with sugar until white.

3. STEP 3

   

   Add eggs one at a time, beating well each time.

4. STEP 4

   

   Then cream and dry ingredients. Mix everything well.

5. STEP 5

   

   Add melted cooled chocolate.

6. STEP 6

   

   Place in a ring (mold). The size of the mold is 19 cm. I send it to a preheated oven at 170 degrees, bake until done.

7. STEP 7

   

   It took me 55 minutes. I check readiness with a wooden toothpick.

8. STEP 8

   

   Let it cool a little, take it out of the mold, turn it upside down to slightly level the top (about 20 minutes), then the completely cooled sponge cake can be wrapped in a bag or cling film.

9. STEP 9

   

   In the meantime, I’ll prepare the impregnation for the biscuit. I combine water, sugar and rum and cook until the sugar is completely dissolved. Let it cool.

10. STEP 10

    

    You can use any jam, as long as it has some sourness. I have apricot. I pass through a sieve to get rid of fibers and peel.

11. STEP 11

    

    For the cream, you need to combine the yolks with condensed milk and cocoa (sifted). Cook over medium heat for 5-7 minutes. The mass should be about 60 degrees. Remove from heat and let cool completely.

12. STEP 12

    

    When the egg-chocolate mass has cooled completely, beat the softened butter until white.

13. STEP 13

    

    Then I combine both masses in 2-3 passes. This is the kind of cream you should get.

14. STEP 14

    

    This is a porous, chocolatey and incredibly fragrant sponge cake in cross section. I cut it into 3 layers. Something like this :)

15. STEP 15

    

    And I start assembling. I literally put a tablespoon of cream on the bottom of the dish so that the cake doesn’t move around. On top of the cake. I line the edges with strips of parchment paper so as not to stain the dish. I soak the cake well with syrup. Try to ensure that there is no syrup left in the end. And on top are 2 heaping tablespoons of cream. And so on...

16. STEP 16

    

    The topmost layer is the bottom of the sponge cake, then the top will be even.

17. STEP 17

    

    Top with jam and use the remaining cream to line the sides. You can put it in the refrigerator while you prepare the glaze.

18. STEP 18

    

    To decorate the cake, I will use the remains of the sponge cake, the remains of the cream, and the icing will be gourmet: chocolate and vegetable oil.

19. STEP 19

    

    Melt the chocolate and combine with vegetable oil. I put a couple of spoons into a pastry bag for stripes. I pour it on top of the slightly cooled cake. I apply thin stripes from a pastry bag on top (2 tablespoons of chocolate that were previously set aside), sprinkle the sides with biscuit crumbs, and make a border out of cream. I remove the parchment strips and put the cake away to soak for at least a couple of hours, or better yet, overnight.

20. STEP 20

    

    The weight of the finished cake is 1.175 kg. Diameter 19 cm, height 7. And our very chocolate, fragrant, incredibly tasty and very beautiful cake is ready. And it’s not at all difficult to prepare.

21. STEP 21

    

    Dense, moist, richly chocolate cakes, delicious buttercream and apricot sourness... and this whole joy is called “Prague” Cake.

22. STEP 22

    

    Bon appetit!

Comments on the recipe

nafany

16.12.2023

4.6

Hello. I liked your Recipe. I want to cook it. Please tell me, in the recipe, the eggs are indicated in grams without shells? Thank you.