Prague cake with chocolate glaze
8 servings
120 minutes
The Prague cake is the embodiment of exquisite classic European pastry tradition. Its history dates back to Soviet times when pastry masters were inspired by Czech chocolate delicacies and created their version. The velvety sponge with a rich chocolate flavor, soaked in a delicate cream made from condensed milk and cocoa, creates a delightful texture. The melted chocolate glaze gives the cake an elegant appearance and rich aroma. This dessert is perfect for festive tea parties and special occasions, providing pleasure in every bite. Its harmonious blend of sweetness and tenderness makes 'Prague' a favorite among chocolate treat lovers.
1
For the test, beat 2 eggs and 1 tablespoon of sugar. Add baking soda, 0.5 can of condensed milk, and 2 teaspoons of cocoa powder. Mix in a blender. Add flour and mix.
- Chicken egg: 2 pieces
- Sugar: 4 tablespoons
- Baking soda reacted with acid: 0.5 teaspoon
- Condensed milk: 1.5 jar
- Cocoa powder: 4 tablespoons
- Wheat flour: 1.5 tablespoon
2
Divide the dough into two parts, pour into a baking dish, and bake for 30–40 minutes in a preheated oven at 130–140 degrees. To check for readiness, poke the cake with a wooden stick — if there is dough on it, the cake is not ready.
3
For the cream, whip 1 can of condensed milk, 1 pack of butter, and 2 tablespoons of cocoa powder.
- Condensed milk: 1.5 jar
- Butter: 250 g
- Cocoa powder: 4 tablespoons
4
For the glaze, melt 200 grams of chocolate in a water bath and mix with 50 grams of butter.
- Dark chocolate: 200 g
- Butter: 250 g
5
Cut the cakes into 2 parts. Spread cream on all cakes except the top one. Assemble the cake and pour glaze on top.
