Lush cakes with an incredible chocolate flavor, sweet cream, which just melts in your mouth, shiny clothes glaze is a luxury Prague cake wins the hearts of the most demanding gourmets.
For sponge cake:
• Eggs – 8 PCs
• Sugar – 150 g
• Flour – 115 g
• Cocoa – 25 g
• Butter – 40 g
For the cream:
• Yolk – 1 PC
• Water – 20 ml
• Condensed milk – 120 g
• Butter – 200 g
• Vanilla sugar – 1 pack.
• Cocoa – 10 grams
For the glaze:
• Butter – 60 g
• Black chocolate – 100 g
• Apricot jam – 100 g
• Sugar – 5 tbsp
• Water – 7 tbsp
• Brandy – 2 tbsp
To begin, cover the form with parchment and grease with butter, preheat the oven to 180 degrees.
Tip: to make the biscuit not opal during baking, put it in a pre-prepared form and put in preheated oven. To rise and thoroughly, do not spray the baking pan with flour.
Oil cake. Separate the whites from the yolks, whites put in the refrigerator for 10 minutes. The whisk yolks with sugar until the mixture is increased two or three times. Sifted flour mixed with cocoa powder. Chilled whites, beat with the sugar until thick foam. Then portions add the flour mixture and cocoa to the yolks, and beaten egg whites. A thin stream pour melted and cooled butter. The dough spread on the form, and make a well in the middle to swell after baking. Bake for 35 minutes at 180 degrees.
Oil cream. Egg yolks, dilute with water, add condensed milk. Boil on a slow fire until lightly thicken, cool. Softened butter, beat on ice, add vanilla sugar. A thin stream pour the yolks with condensed milk, add cocoa. Uniform ready cream put into the fridge.
Impregnation. Water with sugar bring to boil once sugar is dissolved remove from heat. In the cooled impregnation add cognac or any other liquor.
Dark chocolate melt on the steam bath, put in a tight package and otsadit random drawings on parchment. Put in fridge to harden for 15 minutes.
Wear the glaze. Melt the chocolate on a steam bath. Add butter.
Tip: combine different types of chocolate is impossible, the finished glaze may flake and get lumps.
The cooled sponge cake cut into three Korzh. Each layer soak impregnation and promazhte cream. Top the cake and sides cover with apricot jam and chocolate icing. Decorate with chocolate figurines.