Chocolate cake with almond flour Prague

Step-by-step cooking

1. Step 1:

   

   First of all we will prepare a biscuit. Cream from 30% fat content. The chocolate is dark, I have 62% cocoa. Melt it. Eggs and butter at room temperature. Sift dry ingredients.

2. Step 2:

   

   Beat softened butter with sugar until white.

3. Step 3:

   

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

4. Step 4:

   

   Then cream and dry ingredients. Mix everything well.

5. Step 5:

   

   Add the melted cooled chocolate.

6. Step 6:

   

   Transfer to the ring (shape). The size of the form is 19 cm. I send it to a preheated oven to 170 degrees, bake until ready.

7. Step 7:

   

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

8. Step 8:

   

   I let it cool down a little, take it out of the mold, turn it upside down to slightly align the top (20 minutes) then the completely cooled biscuit can be wrapped in a bag or food wrap.

9. Step 9:

   

   Meanwhile, I will prepare the impregnation for the biscuit. I combine water, sugar and rum and cook until the sugar is completely dissolved. I'm letting it cool down.

10. Step 10:

    

    You can take any jam, as long as there is sourness. I have apricot. I pass it through a sieve to get rid of the fibers and peel.

11. Step 11:

    

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

13. Step 12:

    

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

14. Step 13:

    

    Then in 2-3 passes I connect both masses. Here is such a cream should turn out.

15. Step 14:

    

    This is a porous, chocolate and incredibly fragrant sponge cake in the cut. Cut into 3 cakes. That's about like this:)

16. Step 15:

    

    And proceed to the assembly. I put literally a tablespoon of cream on the bottom of the dish so that the cake does not go. On top of the cake. I lay strips of parchment paper along the edges so as not to stain the dish. I soak the cake well with syrup. Try to end up with no syrup left. And on top of 2 heaped good tablespoons of cream. And so on...

17. Step 16:

    

    The topmost cake is the bottom of the biscuit, then the top will be smooth.

18. Step 17:

    

    Jam on top and cream remnants align the sides. You can put it in the refrigerator while the glaze is being prepared.

19. Step 18:

    

    For the decoration of the cake, I will use the remains of the sponge cake, the remains of the cream, and the glaze will be gourmet: chocolate and vegetable oil.

20. Step 19:

    

    Melt the chocolate and combine with vegetable oil. I put a couple of spoons in a pastry bag for stripes. Pour it on top of a slightly cooled cake. On top of the pastry bag I put thin strips (previously postponed 2 tbsp. l. chocolate), sprinkle the sides with biscuit crumbs, make a border from the cream. I remove the parchment strips and remove the cake for at least a couple of hours to soak, and preferably at night.

21. Step 20:

    

    The weight of the finished cake is 1,175 kg. Diameter 19 cm, height 7. And our very chocolate, fragrant, incredibly delicious and very beautiful cake is ready. And it's not difficult to cook it at all.

22. Step 21:

    

    Dense, moist, rich chocolate cakes, delicious creamy cream and apricot sourness... and this whole joy is called Cake "Prague".

23. Step 22:

    

    Bon appetit!