"Napoleon" chocolate cake

Category: Confectionery
Napoleon chocolate cake

Ingredients

Dough
wheat flour / grade 420 BC
cocoa 40 g
butter 200 BC
sour cream 20-25% 200 BC
yolk 2 pcs.
salt 1/2 tsp
Chocolate custard cream
egg 2 pcs.
yolk 2 pcs.
starch (I have potato) 40 g
sugar 200 BC
milk 600 BC
cream 33-35% 350 BC
chocolate black 50 g
vanilla taste
Currant cream
currant puree (frozen berry) 240 (380) g.
egg C1 2 pcs.
water 40 g
sugar 120 g
butter 60 g
Glaze
chocolate 70 g
butter 70 g
-------- -----
d 20 cm.

Cooking method

  • Napoleon chocolate cake
  • Napoleon chocolate cakeMix flour with cocoa and salt, sift. Pour flour mixture into processor, add cold oil, cut into cubes.
  • Use pulses to make crumb from flour mixture and butter. If there is no processor, then quickly rub everything with your hands.
  • Napoleon chocolate cakeAdd yolks and sour cream.
  • Napoleon chocolate cakeKnead the dough. Pour the dough onto the table, collect in a ball.
  • Napoleon chocolate cakeDivide the dough into 14 pieces, about 60 grams each. Cover and refrigerate for 2 hours.
  • Napoleon chocolate cakeRoll out each piece very thinly and chop.
  • Napoleon chocolate cakeBake in an oven preheated to 190 degrees. The cakes are baked for about 6 minutes.
  • Napoleon chocolate cakeCut the baked cake immediately according to the template.
  • Napoleon chocolate cakeIn this way, bake and cut off all the cakes.
  • Napoleon chocolate cakeMix the yolks, eggs, sugar, starch and vanilla until smooth.
  • Napoleon chocolate cakeBring the milk to a boil.
  • Napoleon chocolate cakePour milk into the egg mixture in a thin stream with constant stirring, pour back into the saucepan and put on low heat.
  • Napoleon chocolate cakeWith constant stirring, bring the cream until thick. Remove from heat and pour into another bowl.
  • Napoleon chocolate cakeAdd chocolate pieces and stir until completely dissolved and distributed.
  • Napoleon chocolate cakeCover the cream in contact with a foil and cool.
  • Napoleon chocolate cakeWhip very cold cream. We begin to beat at low speeds, gradually add them.
  • Napoleon chocolate cakeAdd whipped cream in portions to the custard base.
  • Napoleon chocolate cakeMix gently. It turns out here such an airy cream.
  • Napoleon chocolate cakeDefrost the currants and beat with a blender.
  • Napoleon chocolate cakeRub the puree through a sieve. Pour water into the mashed potatoes.
  • Napoleon chocolate cakeMix eggs with sugar.
  • Napoleon chocolate cakeCurrant puree over low heat, stirring occasionally, bring to a boil. Pour the puree into the yolk mixture in a thin stream. Stir the yolks vigorously.
  • Napoleon chocolate cakeTransfer back to the pot and return to the fire. With constant stirring, over low heat, bring the mass until thick.
  • Napoleon chocolate cakeRemove from heat, pour into another container, add oil, stir. Cover with foil and refrigerate.
  • Napoleon chocolate cakeI collected the cake in a ring, having previously covered the bottom and sides with cling film with a large margin.
  • Grease each cake, except for the third, seventh and eleventh, with chocolate custard. The named cakes - grease with currant cream. I did not grease the top cake. If you will not pour chocolate fudge, then the cream should be left a little.
  • Napoleon chocolate cakeCover the cake with plastic wrap, pulling it up. Refrigerate overnight.
  • Remove the ring and tape in the morning. Chop the cakes. Sprinkle the sides and top with crumbs. I filled the top with chocolate fondant. To do this, melt the butter and chocolate.
  • Napoleon chocolate cake
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Cooking program:

oven, stove

Note

The recipe is taken from I. Podolyan.
Moist, moderately sweet cake. Recommend!

Marinuly
ang-kay, Angela, what a delicious!
Bookmark, definitely!
ang-kay
Marina, Thank you.
Myrtle
Angela, delicious cake!
Olga VB
Of course, this cake will make you mess around, but it looks like it's that staboutit
Angela, as always, flawless!
Pavlena
What beauty and deliciousness! I love everything chocolate! I admire your masterpieces!
Tancha
Die-do not get up!
Quote: Olga VB
To tinker, of course, this cake will make
I won't even try! Angela, as always, I am out of your creations! Merry Christmas!
maha i
Angela! Masterpiece: bravo: Such a piece of savory: girl-swoon: And you liked the chocolate flowers, I will definitely take note, but did you keep the decor of the sprigs in vodka? I just did it in cold water, it didn't work: girl_sad: Angel, do you like the rug, good? I keep looking at this, and I don't understand whether I need or not
ang-kay
Myrtle, Olga VB, Tancha, maha i, girls, thanks. Your praises are very pleasant. I'm glad we dropped by.
Quote: Olga VB
To mess around, of course
Quote: Tancha
I won't even try
Olga, Tatyana, What's wrong? An ordinary Napoleon that you baked a mOllon times! Everything takes time. But in general, there is nothing complicated about it. So, bake.
Quote: maha i
Did you keep the decor of the twigs in vodka?
Marina, Yes. Maybe put up?
Quote: maha i
like the rug
Like. Nothing sticks. Even though it's Chinese. I have 2. I will probably order more.

Merry Christmas girls!
Olga VB
Quote: ang-kay
Maybe put up?
You also ask! Of course!
Sat down to wait
ang-kay
I'll do it.
Borkovna
Angela,what a cake ... a dream of taste and eye candy. Thanks for the recipe, bookmarked. Of course I won't make such flowers, but I will master sticks in chocolate. Another recipe of your favorite "Napoleon" my beloved and son. I'll look at the mood at the end of the month, maybe on my birthday I'll pamper my little men with them.
ang-kay
Lena, I will be glad if I like this Napoleon too.
Quote: Borkovna
Of course I won't make such flowers
These are my firsts. No training. Not perfect, but also nothing like. So, the eyes are afraid, but the hands do. Not difficult at this level, not highly artistic.
maha i
Display, display! And flowers, at the same time
ang-kay
There are definitely no flowers. There's still work to be done on them and work
Ninelle
ang-kay, an interesting variation of Napoleon!
Marika33
Angela, as always a masterpiece! indescribable beauty! : bravo: Thank you for creating such beauty and moving us forward! I'll take it to your bookmarks, maybe someday I'll do something like that. I will definitely not make a copy, my skill and patience will not be enough for such art
ang-kay
Ninelle, Marina, thanks for stopping by) I am pleased that the recipe is interesting.
Ninelle
Angela, but what is the salt in this dough for? ..
Svetta
Angela, again a masterpiece! How many years I have been baking Napoleons and for some reason it did not occur to me to make it chocolate. Bombally !!!
And I was very interested in the decorations on the cake, especially those types of chocolate stalks. What's this? What is it like?
Kara
Light, while Angela is gone, maybe I will burn out. It's chocolate in ice cold vodka
Here I told Euro cakes and Euro desserts # 1198
Svetta
Irina, thanks, I would never have guessed!
ang-kay
Quote: Ninelle
Angela, what do you have salt in this test for?
For taste.
Quote: svetta
didn't come to make it chocolate
Light, thank you. I have long wanted to bake chocolate, so the recipe arrived in time.
Quote: svetta
What's this? What is it like?
It is done simply. I will show. But after the competition. There are photos.




Quote: Kara
Here I told Euro-cakes and Euro-desserts # 1198
Ltd. Maybe you don't need it anymore)
Ninelle
ang-kay, I have almost the same dough, but without salt. By the way, my recipe was brought from France at the beginning of the last century. And again from Cuba, in the 80s of the last century. And there is exactly the trick that the dough is without sugar, salt, soda.
But the recipes are all different! as we are
Eugene
ang-kay, AngelaNapoleon looks amazing and delicious!
ang-kay
Quote: Ninelle
By the way, my recipe was brought from France,
Ninelle, no one forbids making your own dough to your liking. What is good for some, others may not like it at all. That's right, we are all different. And I put salt everywhere in baked goods, and especially in sweet ones.
Quote: Eugene
Napoleon
Evgeniya, Thank you)
Albina
Angela, I almost missed an interesting recipe, but suddenly I will do Bye to bookmarks
ang-kay
Albina, I will be glad)
ska
Angela, tell me, please, do you need to add baking powder or soda to the dough?
ang-kay
Catherine, no.
ska
Thank you
shurpanita
Angela, after assembling the cake, you need to stand upright, the more the better, or will the night be enough?




According to your feelings)))
ang-kay
Marina, like all Napoleons. I like it more in a day. But even after the night it is normal.
shurpanita
Angela, thanks for the recipe👍 Delicious Napoleon !!! I liked the dough very much👍 Next time I will add white chocolate to the cream😊 there is a lot of cream in layers, I don’t know why))) d-20, h-12
Napoleon chocolate cake
ang-kay
Marina, very beautiful.
Quote: shurpanita
a lot of cream turned out in layers, why I don't know
Well, that's good. It will be absorbed even more, if it goes where
Vesta
Angela, made a cake for my husband's birthday, everyone really liked it!
Thanks for the recipe!
ang-kay
Svetlana, I'm glad. To your health and your husband)
Luna Nord
Anji, bookmarked. I really hope that I will cook it for NG, because all your recipes are of the highest class and always with a consistently excellent result.
ang-kay
Lyudochka, thanks for the kind words. I hope you enjoy this cake too.
Volga63
Angela, I'm bringing my cake report too. Diameter 20 cm, height 5 cm. I did it without a berry layer (my family did not want to). A cake for lovers of wet Napoleons and not sugary pastries.
Napoleon chocolate cake
Napoleon chocolate cake
ang-kay
Larissa, what a handsome man! Didn't you like it very much? I wrote in the notes that it is moist and moderately sweet. For those who like more sweetness in Napoleon, the sugar should be increased in the cream.
ElenaM
Angela, thanks for the delicious cake. True, the cakes were baked according to a different recipe, without sour cream and without cocoa (I do not like chocolate cakes). And the cream was made on white chocolate. But the cream and berry layer in the cake are VERY tasty! On NG had to do 2! cake, one after the other! The guests did not believe that the cake was homemade! The son said that for every his arrival (and he happens to be with us every month) there is such a cake! Thank you very much, if not for your recipe, I would not have dared to make it.
Volga63
I'm ok with sweetness. But mine was not enough, as the cakes with cocoa gave a slight bitterness. The cream is sweet separately, but not very good with cakes. Probably, sugar should be increased with cocoa cakes.
ang-kay
Quote: ElenaM
cake.
Elena, well, nothing is left of this recipe in your cake. Well, okay. The main thing is that I liked the layer exactly from this cake.
Quote: Volga63
And mine was not enough
Larissa, you will know next time if it is)
ElenaM
Quote: ang-kay
your cake has absolutely nothing left
Not, but a cream! The cream gives the cake! And it is very airy, delicious, like melted ice cream.
And if not for you, I would not have been inspired by this cake!
ang-kay
Okay. Persuaded
marina-mm
ang-kay, Angela, our inspirer, brought a chocolate Napoleon to show, baked for a family holiday, there is no photo in the cut, took the cake, cut it, and there was nothing to carry back. The guests praised me. It looks of course unsightly, but everyone liked the taste. Diameter 26 cm.
Napoleon chocolate cake
The rest of the creams were attached to the chocolate cake, the homemade ones insisted that she remember how she cooked.
I liked the layer very much with currants.
ang-kay
Marina, a beautiful cake. I'm glad everyone appreciated it. I hope you will bake it more than once)

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