Light chocolate sponge cake (for the Prague cake)

4 servings

70 minutes

Light chocolate biscuit is the base of the famous 'Prague' cake, created by confectioners inspired by European desserts during Soviet times. It has a soft and airy texture, and the addition of cocoa powder gives it a rich chocolate flavor. Condensed milk and sour cream make the dough tender, while the balance of sweetness and slight acidity adds depth to the taste. This biscuit is versatile: it pairs wonderfully with creams, syrups, and glazes while maintaining its tenderness and elasticity. In traditional Russian cuisine, it has become a symbol of festive treats and cozy home evenings. It can be served with nuts, fruits, or classic chocolate cream, creating a dessert that can charm even the most discerning gourmets.

Energy value per serving

• Calories: 875.7
• Proteins: 17g
• Fats: 16.4g
• Carbohydrates: 166.6g

Ingredients

• Sugar: 300 g
• Chicken egg: 2 pc
• Sour cream: 250 g
• Condensed milk: 0.5 jar
• Soda: 0.5 tsp
• Wheat flour: 400 g
• Cocoa powder: 1 tbsp

Cooking steps

1. Beat the eggs with sugar. Add condensed milk, sour cream, and extinguished soda to them.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 300 g
   • Condensed milk: 0.5 jar
   • Sour cream: 250 g
   • Soda: 0.5 teaspoon

2. Mix all dry ingredients separately and sift them in portions into the dough.

   Required ingredients:

   • Wheat flour: 400 g
   • Cocoa powder: 1 tablespoon

3. Pour into a large well-greased baking pan. Bake at 350°F for about an hour.