A welcome guest on any holiday table is a cake with prunes and nuts. Thanks to the combination of these components, we obtain original baked goods with an incredible aroma and an unforgettable aftertaste. A delicious delicacy for any feast is prepared quite simply. The set of products is minimal, and it will take little time to prepare. You can only compare it with . So, what kind of cakes do we suggest you prepare:
Honey cake with prunes and nuts
Components
Dough:
100 g butter;
100 g sugar;
2 eggs;
1 glass of honey;
1 tsp. soda;
350 g flour.
Cream:
1 jar of jam;
300 g butter;
200 g prunes;
200 g walnuts.
Glaze:
100 ml heavy cream;
100 g dark chocolate;
50 g butter.
Decoration:
500 ml whipping cream;
75 g powdered sugar;
5 g vanilla sugar;
food colorings.
Preparation
It is better to start preparing the dough in the evening so that it can stand overnight. This will give the future delicacy the opportunity to soak in honey notes.
1. Place a container in a water bath into which place all the dough components except flour.
2. Stir until sugar and butter dissolve. Monitor the heating of the composition. It is important not to overheat it, because the eggs may curdle. It should take no more than 7 minutes until a homogeneous mass is obtained.
3. Remove the container from the bath, add flour, knead the dough with a spoon. Achieve the consistency of thick sour cream.
4. Place directly in the container in the cold for 12 hours, and then hold for 5 hours at a temperature of 25 degrees.
5. Cover the mold with parchment, place 3-4 spoons of dough in the center, smooth over the entire area.
6. Bake for no more than 10 minutes.
7. You should have 4 cake layers. Let them cool. And proceed to preparing the cream.
8. Chop the prunes into small pieces. Chop the nuts.
9. Take softened butter and beat it with a mixer at low speed. A homogeneous mass should come out.
10. Then add boiled condensed milk to the mixture and beat again.
11. Add prunes and nuts, stir.
12. Prepare cake decoration by whipping all ingredients without dye until stiff peaks form. You can add coloring agents of various colors later to make the delicacy not only tasty, but also beautiful. To do this, divide the finished cream into the required number of parts and add your own color to each. Leave one part white.
13. Assemble the cake, laying cake layer by layer, covering them with cream. Do not grease the top; prepare glaze for it.
14. Pour cream into an enamel bowl, add butter, and place on low heat.
15. Chop the chocolate as finely as possible.
16. When the butter is melted, add the chocolate chips.
17. Stir. Wait until the chocolate is completely dissolved.
18. Pour frosting over the cake.
19. Place the white cream mixture into a pastry bag and decorate the sides of the cake with it. Apply colored cream flowers on top. Leave it to brew for at least a couple of hours.
Delicate sour cream dessert
If this method of preparing dessert causes you difficulties, take a look - you can make a confectionery masterpiece from simple ingredients by simply adding prunes and nuts to the simplest sour cream.
Components
Dough:
4 eggs;
350 g flour;
200 g sugar;
400 g 20% sour cream;
2 tsp. vanilla sugar;
2 tbsp. l. cocoa;
1 packet of baking powder.
Cream:
750 g fat sour cream;
250 g powdered sugar;
1 packet of vanilla sugar:
200 g prunes;
150 g walnuts.
Preparation
1. Using a mixer, beat eggs, vanilla and sugar until fluffy.
2. Add sour cream, continue beating at low speed.
3. With the device turned off, add flour and baking powder. Stir with a spoon.
4. Distribute the dough into 2 equal parts, leave one as is, add cocoa to the second.
5. Bake 2 cake layers alternately in an oven preheated to 180 degrees. Cooking time is about 15-20 minutes for each.
6. When the cakes are baked, let them cool, and then cut them into 2 parts to get 4 cake pieces.
7. Meanwhile, prepare your baking spray. Leave a few dried fruits whole and grind the rest in a blender.
8. Peel the nuts, fry in a frying pan without oil, and chop with the same device.
9. Beat sour cream, sugar and vanilla until you get a thick cream.
10. Assembling a sour cream cake with dried plums and walnuts is quite simple. Place a little cream in the center of the plate to help secure the cakes to the plate. Place the white cake layer down, cover with the creamy mixture, and sprinkle with nuts. Then do the same with the dark cake, only here there will be prunes instead of nuts. Repeat with the remaining layers.
11. Decorate the top of the cake with nuts, whole dried plums and place in the refrigerator overnight.
Biscuit-chocolate
Components
Biscuit:
200 g flour;
1 tsp. soda;
¾ tsp. salt;
40 g cocoa;
250 g sugar;
2 eggs;
100 g butter;
200 ml milk;
¾ tbsp. l. wine vinegar.
Cream:
350 g low-fat sour cream;
80 g powdered sugar;
50 g butter;
1 packet of cream thickener.
Filling:
250 g prunes;
120 g walnuts.
Glaze:
50 g butter;
2 tbsp. l. Sahara;
5 tbsp. l. whipping cream;
4 tbsp. l. pure cocoa.
Preparation
1. Mix the first 5 dough ingredients until smooth.
2. Add the remaining ingredients, mix thoroughly.
3. Cover the mold with parchment, pour in the dough, bake for up to half an hour at 180 degrees.
4. Cool the cake until cold, wrap it in cling film and put it in the refrigerator until the morning.
5. The next day, cut the workpiece into 3 equal parts.
6. To prepare the frosting for the cakes, do the following. Cool the sour cream, beat it separately from the other ingredients.
7. Add half the specified amount of sugar and thickener, fluff with a mixer.
8. Place butter in another part of the sugar and beat with a blender until smooth.
9. Combine 2 parts of cream, mix with a spoon.
10. Start preparing the filling. Lightly fry the nuts in a frying pan and chop with a rolling pin.
11. Pour boiling water over the prunes and set aside for 5 minutes. After decanting the water, process with a blender.
12. It is better to prepare the glaze directly during the process of assembling the cake. Combine all ingredients in a metal container and melt in a steam bath to a single mass.
13. Now assemble the cake. Place 1 cake on a plate, use ¼ of the cream, half of the prunes and the same amount of nuts for greasing. Repeat with each layer. Refrigerate for 30 minutes. Next, pour the glaze over the delicacy, place nut crumbs and prune halves on top and put the finished dish in a cool place overnight.
Original chocolate cake
Components
Dough:
300 g sour cream;
3 eggs;
200 g sugar;
1 tsp. soda;
25 g cocoa powder;
200 g flour;
150 g prunes;
100 g walnuts.
Cream:
200 g butter;
150 g sugar;
1 egg;
50 g flour;
700 ml milk.
Decoration:
1 bar of dark chocolate.
Preparation
1. Whisk the eggs and sugar until foamy.
2. Quench the sour cream with vinegar, add to the egg-sugar mixture, and beat.
3. Combine cocoa with flour, add to liquid ingredients. A thin dough should come out.
4. Chop the prunes, chop the nuts, also add to the dough and stir.
5. Place the prepared mixture in a mold, lining it with baking paper. Cook for 40 minutes at 170 degrees. Remove the cake from the pan when it has cooled slightly. Then wait until it cools completely.
6. Meanwhile, prepare a delicious cream with which you will grease the cake with the addition of cocoa, prunes and nuts. Mix the egg, flour, sugar, milk in a saucepan and cook until the mixture thickens. Cool to a temperature of 25-30 degrees.
7. Beat the butter separately, add it to the cream in small portions, while whisking everything with a mixer.
8. To assemble the deliciousness, you need to cut off the top of the cake so that the thickness of the lower part is no more than 1 cm. It will serve as the base. Cut the rest into 3x3 cm cubes. Place the cake on a plate and brush liberally with cream. Pay special attention to the edges. Now dip each piece into the cream and place it in a heap on the cake blank.
9. Sprinkle the top with nuts. Melt the chocolate and pour it randomly over the finished dessert. Give it a couple of hours to soak.
Meringue cake with fillings
Components
Meringue:
10 proteins;
400 g sugar.
Cream:
1 jar of jam;
250 g butter.
Powder:
2 lemons;
100 ml cognac;
250 g walnuts;
150 g prunes;
150 g dark chocolate.
Preparation
1. Start with meringue. To do this, beat the indicated components with a mixer: first only the whites, then add sugar. The result will be a dense, snow-white mass.
2. Transfer the mixture into a pastry bag, line a baking sheet with baking paper, and squeeze out small portions of meringue onto it.
3. Dry in the oven for about two hours at 100 degrees.
4. There is time to make the filling and cream. Cut the prunes into cubes. Fill it with alcoholic drink.
5. Grate the zest of the citrus fruit on a fine grater.
6. Chop the nuts in a convenient way.
7. The cream is made by mixing the ingredients until smooth.
8. Time to assemble the cake. To do this, lay out the first layer of meringue, brush it with cream, sprinkle it first with lemon zest, then with prunes, then with nuts. Lay out the meringue as you see fit, not forgetting to grease and sprinkle on the next layer.
9. Finally, melt the chocolate and pour over your masterpiece. Let soak in a cold place for 2-3 hours.
There are cakes that only experienced cooks can do, but there are also those that even a beginner can easily handle. It is this kind of homemade cake that we will introduce you to in this recipe. Chocolate cake with nuts and prunes is quick and easy to bake, and as simple as possible to assemble and decorate. And with all this, it turns out very tasty. Chocolate, prunes and nuts make the cake taste bright and rich.
Of course, for a large-scale holiday feast, this chocolate cake is somewhat simple in appearance, but for a friendly or family tea party it is ideal.
TIME: 1 hour 30 min.
Easy
Servings: 6
Ingredients
- For the test:
- 3 eggs;
- 300 g sour cream (any fat content will do);
- 200 g sugar;
- 1 teaspoon with a small amount of baking soda;
- 25 g cocoa;
- 210 g flour;
- 100 g prunes;
- 80 g nuts.
- Cream:
- 180 g soft butter;
- 150 g sugar;
- egg;
- 50 g flour;
- 700 ml milk;
- dark chocolate (for decoration).
Preparation
Beat granulated sugar and eggs into a fluffy foam. The mass should be light and airy. 
Add sour cream and soda slaked with vinegar. Gently but thoroughly work through the mixture with a whisk. 
Add cocoa to the flour, mix well and sift through a sieve directly into the cup with the dough. After kneading until smooth, you get a liquid dough. 
Then add finely chopped prunes and chopped nuts to the dough. Stir. 
Transfer all the dough into a 26 cm mold, the bottom of which must be covered with a piece of baking paper. Bake at 170 degrees for about 35-40 minutes. The cake turns out high and airy. Let it cool a little and take it out of the mold. Then place it on a wire rack until it cools completely.
While the cake is resting, prepare the cream. Cook the custard part first. To do this, mix sugar with egg and flour, add milk and cook until thick. Let cool to room temperature.
In a separate bowl, beat soft butter. Then, in small parts, begin to add custard to the butter mixture. Stop whipping only when the custard part completely enters the butter. The cream turns out light and airy, you don’t notice any oily heaviness in it.
Now you prepare the chocolate cake for assembling the cake. First, using a long knife, cut off a layer no more than 1 cm thick from it. This will be the base of the future cake. Cut everything else into cubes with a side of about 3 cm.
Place the base cake on the dish and grease it with cream. Coat the edges especially well so that they do not turn out to be dry.
Then lay out the pieces, first dipping them into the creamy mixture. Collect the cake in a mound.
Then simply sprinkle the cake with chopped nuts and randomly pour melted chocolate over it.
That's it, chocolate cake with nuts and prunes is ready. Now it takes several hours for it to soak well. This is how you can quickly and easily bake a homemade cake and delight your friends and family with its delicate taste.
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Chocolate cakes combined with airy sour cream, filled with prunes and walnuts, covered with dark chocolate glaze. Everyone will like the cake, because... it plays on the popular, win-win and beloved combination of prunes and chocolate.
Biscuit
- Flour – 190 g;
- Soda – 1 tsp;
- Salt – 3/4 tsp;
- Cocoa – 40 g;
- Sugar – 220 g;
- Medium egg – 2 pcs;
- Butter – 90 g;
- Milk – 210 ml;
- Wine vinegar - 3/4 tbsp.
Cream
- Sour cream 22% – 350 g;
- Powdered sugar – 85 g;
- Butter – 40 g;
- Cream thickener – 1 sachet.
Filling
- Prunes – 40 pcs (200 g) + for decoration 30 g (8 pcs);
- Walnuts – 100 g + 10 g for decoration.
Glaze
- Butter – 50 g;
- Sugar – 2 tbsp;
- Heavy cream or sour cream – 5 tbsp;
- Cocoa without sugar - 4 tbsp.
How to make a cake
Chocolate cakes
1. Combine flour, soda, salt, sugar and cocoa. Mix.
2. Add egg, soft butter, milk and wine vinegar. Mix with a mixer until smooth.
3. Grease the mold with butter and sprinkle with flour. Pour in the dough. Bake at 180 C for 25-30 minutes.
4. Cool the finished cake first in the pan (10 minutes), then on a wire rack until completely cool. Wrap in film and refrigerate overnight.
5. In the morning, cut the whole cake into 3 even cakes.
Cream
1. Beat chilled sour cream until light foam with half the powdered sugar and cream thickener.
Read also Chocolate cake
2. Beat soft butter at room temperature with the other half of the powdered sugar.
3. Combine both masses.
Filling
Fry the nuts in a frying pan and crush them with a rolling pin. Scald the prunes with boiling water, let stand for 5 minutes. Drain the water. Grind the prunes in a blender to small pieces.
Glaze
Combine all ingredients in a small saucepan and cook until combined and smooth.
Assembling the cake
1. Place the cake on a plate and spread a quarter of the sour cream over it. Place half the prunes on top and sprinkle with half the nuts.
2. Grease the second cake layer on one side with the other quarter of sour cream and place the greased side on the first cake layer. Top this second cake with a third quarter of sour cream, add the remaining prunes and nuts.
3. Grease the third cake with the last quarter of sour cream and place the greased side on the cake.
4. Collect excess sour cream from the sides of the cake and coat the sides with it. Place the cake in the refrigerator for half an hour.
5. After half an hour, cover the cake with glaze and decorate the top with nut crumbs and prunes.
If you, like me, adore chocolate in all its forms and prunes... This is the place for you!
Come to me “for the light”, you have come to the right place, because today Yulietta is serving chocolate cake with prunes! True, virtual, but this can be easily fixed - just bake the same one according to my recipe... it's a celebration of taste!
Prune lovers will also enjoy recipes for honey cake with aromatic dried cream and shortbread rolls with prune filling!
Ingredients:
Chocolate cake layers:
- 2 eggs;
- 180-200 g sugar (1 glass = 200 g);
- 150 g of margarine, or better yet, butter;
- 200 g of flour (one and a half glasses or a little more, depending on the thickness of the dough);
- 50 g cocoa powder;
- 1 teaspoon baking soda;
- 1 teaspoon baking powder;
- 1 glass of milk;
- 1 tablespoon vinegar.
Cream:
- 100 g butter;
- 100 g sugar;
- 100 ml water;
- a heaped tablespoon of flour;
- 100 g pitted prunes.
Glaze:
- 4 tablespoons milk;
- 4 tablespoons sugar;
- 1 teaspoon cocoa;
- 50 g butter.
How to make chocolate cake with prunes at home:
First of all, we need to bake the cakes. I already wrote how this is done in the article Homemade Chocolate Cake. This one, to be honest, differs only in the presence of prunes. But the taste changes completely!
Just in case, I will repeat the recipe for chocolate cake layers.
Combine flour, cocoa, baking soda and baking powder.
Separately, beat softened butter and sugar.
Add eggs one at a time and beat some more.
Pour a spoonful of vinegar into a glass of warm milk and leave for a couple of minutes - the milk becomes buttermilk.
Now mix the dry mixture (with flour and cocoa) and the egg-butter mixture, mix.
Add buttermilk and stir some more.
I love the aroma of chocolate dough! It’s already clear how tasty it is.
We cover the springform pan with pastry parchment, lightly grease the paper and sides of the pan with vegetable oil and pour the dough into the pan. Using a damp spoon, smooth out. You can use a spoon to make a notch in the middle so that the cake is even.
Place in a preheated oven and bake over medium heat (200-220C) for 10 minutes, then see how it rises? If it’s too fast, while remaining damp inside, we reduce the flame just a little; if, on the contrary, it approaches slowly, we add.
We bake for a total of half an hour, testing for doneness with a wooden stick. If it is dry, the cake is baked.
Take the pan out of the oven. Let the cake cool a little, then trim the edges with a knife and carefully remove it from the mold, remove the paper from the bottom and place it on a dish.
When the cake has cooled completely, you can cut it with a wide sharp knife into two cakes.
While it is cooling, steam the washed prunes with boiling water, the cream will become soft.
You can soak the cakes with prune water instead of syrup. You can also soak cake layers in wine; if they are light, then white, since red leaves... blue spots on light dough! But chocolate, dark cakes can be soaked in red wine.
And what remains (and almost everything will remain; 7-8 tablespoons are needed for soaking) can be leisurely tasted for two, armed with wine accessories in advance and sitting comfortably with a piece of cake on a plate.
And finely chop the prunes and divide them into two parts. Add half to the cream. A delicate white cream is suitable for this cake: either butter with condensed milk, or creamy custard without eggs.
I chose the second option: over low heat, dissolve half a glass of sugar in 50 ml of water; secondly, 50 ml of water, separately stir 1 heaped tablespoon of flour and pour into the sugar syrup.
Cook until thickened, and when it cools, add 100 g (half a stick) of butter and beat with a mixer until a thick, fluffy cream. We add prunes to this cream.
And place the second half of the prunes on the bottom cake layer.
Spread cream on top of the cake.
Cover with the top crust.
Pour chocolate glaze over the cake: melt the butter in a saucepan over a small fire, add sugar, milk, heat until the sugar grains disappear, then sift the cocoa through a strainer and mix. The beautiful, shiny glaze is ready.
You don’t even have to wait for the cake to soak: it’s very tender.
We devoured ours almost immediately... and, of course, treated our friends! And they gave it with them. And there’s still a piece left for tomorrow. 🙂
Chocolate prune cake- the combination of prunes, nuts and sour cream, as well as delicate sponge cake and chocolate glaze - makes this cake a heavenly delight!
To make chocolate prune cake you will need the following ingredients:
- Flour - 1 cup
- condensed milk - 1 can
- 2 eggs
- cocoa - 3 tbsp + 2 tbsp for glaze
- soda - 1 teaspoon, quench with vinegar
- prunes - 500 gr.
- sour cream - 500 gr. (bold)
- sugar - 1 cup + 3/4 cup for glaze
- walnuts - 1 cup
- milk - 4 tablespoons
- butter - 70 gr.
Cooking method:
- Preparing the dough: Mix condensed milk with eggs and slaked soda, add cocoa and mix well, then sift flour into the dough and mix again.
- Divide the prepared dough into 3-4 parts, bake each part in a round pan lined with paper and greased with oil. Bake for 10-15 minutes at a temperature of 180-200 degrees.
- Preparing the cream: You need to beat the sugar with homemade sour cream using a mixer.
- Grind the prunes in a meat grinder, chop the walnuts with your hands and fry in a frying pan. Mix all the ingredients of the cream (the cream turns out thick).
- Spread the cakes: Grease 2 of the 3 cake layers with cream, divide the cream in half.
- Preparing the glaze : Heat 4 tablespoons of milk separately, mix sugar and cocoa in a saucepan, pour in warm milk. Place the saucepan over low heat and stir until thick and homogeneous. Then remove the glaze from the heat, add the butter and stir.
- After the glaze has cooled, start frosting the top layer and sides of the cake.
- The prune cake in chocolate is ready, let the glaze absorb a little, harden and you can serve it.
Enjoy your meal!
Ingredients:
- condensed milk - 1 can (200 g)
- eggs - 2
- cocoa - 3 tbsp. + 2 tbsp. for glaze
- flour - 1 cup
- soda - 1 tsp, quench with vinegar
- prunes – 500 g
- sour cream - 500 g homemade or full-fat store bought
- sugar - 1 cup + 3/4 cup for glaze
- walnuts - 1 cup
- milk - 4 tbsp.
- butter - 70 g
Step-by-step cooking recipe:
- Mix condensed milk with eggs and slaked soda.
- Add cocoa, mix.
- Sift flour into the dough and mix again.
- Divide the dough into 3-4 parts, bake each in a round shape with sides for 10-15 minutes at 180-200 degrees.
- I got 3 cakes of medium thickness.
- While the cakes are baking, you can start making the cream. If the prunes are sweet, take less than a glass of sugar. Beat sugar with homemade sour cream using a mixer.
- Grind the prunes in a meat grinder or chop with a blender/combine.
- Chop the walnuts with your hands and fry a little in a frying pan.
- Mix the cream ingredients. The cream turns out very thick.
- Let's start coating the cakes. We grease 2 of the 3 cake layers with cream, which means we divide the cream in half. The layers turn out thick - that's what we need.
- Preparing the glaze. Heat 4 tablespoons of milk separately. Mix sugar and cocoa in a saucepan/ladle, pour in warm milk. Place the ladle on low heat and stir until thick and homogeneous. Remove the glaze from the heat, add the butter, and stir quickly.
- Let the glaze cool for a few minutes and begin frosting the top layer and sides of the cake.
- Let the glaze absorb/harden a little and that’s it, the cake is ready to eat, it doesn’t need to be soaked.
Ingredients
Biscuit:
- flour - 180 g;
- sugar - 1 tbsp;
- eggs - 4 pcs;
- cocoa powder - 25 g;
- baking powder - 1 tsp;
- water - 50 ml;
- salt - a pinch
Cream:
- cream 33% - 300 ml;
- condensed milk - 160 g;
- prunes - 70 g:
- walnut - 60g;
- chocolate - 30 g;
- gelatin - 10 g;
- water - 50 ml.
Syrup for impregnation:
- sugar - 4 tbsp;
- water - 6 tbsp;
- cognac - 2 tbsp.
Glaze:
- dark chocolate - 100 g;
- l butter - 60 g
Decoration:
- nuts - 60 g;
- prunes - 150 g
Cooking method:
- First, let's prepare the ingredients for the biscuit. Separate the whites from the yolks. Lightly beat the egg whites with a pinch of salt until they turn whitish and add a couple of tablespoons of sugar, continuing to beat until stiff peaks form.
- In another container, lightly beat the yolks and, while continuing to beat, pour in boiled water and the remaining sugar in a thin stream. The result is a fairly airy mass. Then we combine the two resulting masses; to do this, add the whipped whites to the yolks and no longer beat, but mix with a spatula.
- Then add baking powder and cocoa to the flour. Add the flour mixture to the mixture of whites and yolks, sifting it through a sieve and stirring with a spatula from the edge to the center, making sure that there are no loose lumps of flour. You should get a medium-thick chocolate dough.
- We grease the multicooker bowl with vegetable oil and, for ease of removal, you can put baking paper (in the form of a circle) on the bottom if desired. Pour out all our dough and put the bowl in the multicooker on baking mode. After baking, let the cake cool (you can bake the cake on the eve of preparing the cake) and cut the sponge cake into three equal layers. The biscuit turns out slightly moist and holey.
- Let's start with the cream. To begin with, pour the gelatin with water at room temperature and let it swell according to the instructions. After the gelatin has dissolved, heat it to a temperature of approximately 60 degrees, stirring constantly until the grains dissolve. Do not bring gelatin to a boil under any circumstances, otherwise it will lose its gelling properties. While the gelatin is cooling, finely chop the prunes, walnuts and chocolate. Take the whipping cream, be sure to be cooled, and beat it with a mixer until stable peaks form.
- Pour gelatin into condensed milk (it should be at room temperature so that the gelatin does not form strings), mix and pour in a small stream, stirring into the cream. Add walnuts, prunes and chocolate there.
- Our cream is ready. All that remains is to prepare the syrup and to do this, add water to the sugar and let it boil for 1-2 minutes. After the syrup has cooled, pour in cognac (you can replace it with rum or liqueur or add nothing at all) and mix.
- We moisten each cake generously with syrup. Spread half the cream on the bottom cake layer, place the second syrup-soaked cake layer on top and spread the remaining cream. Place the third well-soaked cake layer on top. Let the cake cool slightly in the refrigerator.
- To prepare the chocolate glaze, break the chocolate into a container and add butter. Let it dissolve in a water bath or in the microwave (using pulses so as not to overheat the chocolate), stirring evenly. And pour it over the already cooled cake, spreading it evenly over the top and sides of the cake with a spatula.
- Decorate the cake with chopped nuts on the sides and middle. Place whole prunes along the edge. Let's soak a little more and invite everyone to tea. Enjoy your tea!
Bon appetit!
Ingredients for the dough:
- flour – 160 g,
- eggs – 2 pcs.,
- prunes – 450 g,
- walnuts – 160 g,
- condensed milk - 1 can,
- coffee (ground) – 1 table. spoon,
- cognac – 1-2 table. spoons,
- cocoa – 75 g,
- chocolate butter – 50 g,
- lemon juice - 1 table. spoon,
- soda – 12 g,
- vegetable oil – 40 ml
Ingredients for cream:
- sour cream (20%) – 0.5 l,
- sugar – 200 g,
- eggs (whites) – ½ pcs.,
- for glaze (1 serving):
- milk – 55 ml,
- sugar - 75 g,
- cocoa – 75 g,
- butter - 75 g,
- dark chocolate – 150 g (for decorating the cake).
Recipe:
- Set the oven temperature to 180°C and begin to beat the eggs along with the condensed milk. Combine cocoa powder with vegetable oil (sunflower) and pour into eggs with condensed milk.
- Quench the soda with lemon juice and add it to the chocolate-milk mixture along with the flour. Add flour gradually, 2 times at a time.
- Grease a baking dish lined with baking paper with a layer of chocolate butter and pour in the dough. Our chocolate sponge cake will bake for about 20 minutes; there is no need to change the temperature.
- When the biscuit is ready, it needs to be allowed to cool in the mold itself. Wrap the cooled biscuit in cling film and put it in the refrigerator for 1 hour.
- Let's move on to the key ingredient of the cake. Prunes need to be washed well and soaked in water for a couple of hours. Dry the prunes, remove the pits and cut into small slices. Toast the walnuts and then chop them with a knife to the desired size.
- Now you can do the cream. We put gauze over a colander and put sour cream on it. Then we tie the ends of the gauze together, and place a flat plate with pressure on top. In this form, place the colander with sour cream in the refrigerator for 2 hours.
- After the allotted time, we take out the “squeezed” sour cream from the refrigerator and combine it with sugar and whipped egg white. Beat all ingredients with a mixer until fluffy.
- Pour boiling water over the ground coffee and leave to brew for a few minutes. Pour cognac into coffee.
- Cut the sponge cake lengthwise into 3 layers. We soak two cakes with coffee and cognac, then generously grease them with sour cream. Place slices of prunes and chopped nuts on top of the cream.
- We also grease the top cake with cream, but do not sprinkle it. Don't forget to brush the sides of the cake with the remaining cream. In this form, place the cake in the refrigerator for 10-15 minutes so that the cream sets on the surface.
- Prepare chocolate glaze as follows. In a small saucepan, heat the milk and butter over low heat. Mix sugar with cocoa and as soon as the butter in the milk is completely dissolved, pour it into it. Bring the mixture to a boil, stirring constantly with a whisk, and then let it cool for 5 minutes. You can also use mirror glaze.
- Take the cake out of the refrigerator and cover it completely with chocolate glaze in 2 batches, using a wide-blade knife or spatula. After the first stage, put the cake with prunes in the refrigerator again for five minutes.
- You can decorate the cake with frozen melted chocolate butterflies using stencils. You can also place a few prunes on top of the cake before frosting.
To prepare the biscuit you will need:
- eggs – 5 pcs.;
- sugar – 1 glass;
- dark chocolate – 170 g;
- butter – 50 g;
- almond flour - 3 tablespoons;
- flour – 170 g.
To prepare the cream you will need:
- butter – 200 g;
- egg yolks – 4 pcs.;
- sugar – 200 g;
- vanillin;
- cognac – 1 tablespoon;
- cocoa – 2 tablespoons;
- prunes – 1 cup.
To prepare the impregnation you will need:
- orange juice – 50 ml;
- sugar – 3 tablespoons;
- cognac – 1 tablespoon.
How to make the cake:
- Chocolate cake with prunes is quite easy to make at home. The first step is to bake a sponge cake: take dark chocolate, break it into pieces, put it in a bowl, add butter, and put it in a water bath to melt. To prevent the chocolate from curdling during melting, you need to properly prepare the water bath. Pour water into the pan (to a height of 2-3 cm) and put it on the fire. After boiling, reduce the heat so that the water barely simmers, after which a bowl of chocolate is placed on top.
- The chocolate sponge cake recipe involves beating eggs. The yolks are separated from the whites, the sugar is divided into 2 parts, the yolks and sugar are beaten until a fluffy mass is formed, and the same is done with the whites. The yolks are combined with cooled melted chocolate, and some of the whites are added. Then carefully mix in the almond flour, add the whites again, then it’s the turn of the flour. The dough should not be mixed for very long, otherwise it will lose its airiness and become more liquid, which will make the biscuit dense, which in this case is undesirable. The dough is poured into a mold, greased with butter and sprinkled with cocoa, baked at 180ºC for 40-60 minutes.
- The recipe for this butter cream has one interesting feature: the yolks are beaten with hot syrup. Pour water into a saucepan, add sugar, place on medium heat and cook until the syrup becomes viscous. In order to determine the readiness of the syrup, you need to place a bowl of cold water nearby and dip a spoon of syrup into it from time to time. If you can roll a soft ball, then the syrup is ready. Beat the yolks until foamy, pour in the syrup in a thin stream so that it does not get on the mixer whisk. You need to beat at the highest speed, otherwise the yolks may curdle. Beat the cooled yolk mass with softened butter, add cognac, vanillin, cocoa, sifted through a sieve.
- Grind the prunes using a blender so that they turn into a soft paste. To prepare the impregnation, you need to pour orange juice (it is better to use freshly squeezed) into a saucepan, add sugar, and put on the fire until the latter is completely dissolved. Cognac is poured into the impregnation after the syrup boils. The biscuit is cut into 2 parts, soaked in orange syrup, then greased with prune paste (in a thin layer), then cream is applied and the cakes are connected to each other. The top and sides of the cake are coated with cream, decorated with chocolate chips and whole prunes. Read more:
Ingredients for a cake with a diameter of 16-18 cm:
Biscuit:
- Flour - 190 g;
- Soda - 1 tsp;
- Salt – 3/4 tsp;
- Cocoa - 40 g;
- Sugar - 220 g;
- Medium egg – 2 pcs;
- Butter - 90 g;
- Milk - 210 ml;
- Wine vinegar - 3/4 tbsp.
Cream:
- Sour cream 22% - 350 g;
- Powdered sugar – 85 g;
- Butter – 40 g;
- Cream thickener – 1 sachet.
Filling:
- Prunes – 40 pcs (200 g) + for decoration 30 g (8 pcs);
- Walnuts – 100 g + 10 g for decoration.
Glaze:
- Butter – 50 g;
- Sugar – 2 tbsp;
- Heavy cream or sour cream – 5 tbsp;
- Cocoa without sugar - 4 tbsp.
How to make the cake:
Chocolate cakes:
- Combine flour, soda, salt, sugar and cocoa. Mix.
- Add the egg, soft butter, milk and wine vinegar. Mix with a mixer until smooth.
- Grease the mold with butter and sprinkle with flour. Pour in the dough. Bake at 180 C for 25-30 minutes.
- Cool the finished cake first in the pan (10 minutes), then on a wire rack until completely cool. Wrap in film and refrigerate overnight.
- In the morning, cut the whole cake into 3 even cakes.
Cream:
- Beat the chilled sour cream until light foam with half the powdered sugar and cream thickener.
- Beat soft butter at room temperature with the other half of the powdered sugar.
- Combine both masses.
Filling:
Fry the nuts in a frying pan and crush them with a rolling pin. Scald the prunes with boiling water, let stand for 5 minutes. Drain the water. Grind the prunes in a blender to small pieces.
Glaze:
Combine all ingredients in a small saucepan and cook until combined and smooth.
Cake assembly:
- Place the cake on a plate and spread a quarter of the sour cream over it. Place half the prunes on top and sprinkle with half the nuts.
- Grease the second cake layer on one side with the other quarter of sour cream and place the greased side on the first cake layer. Top this second cake with a third quarter of sour cream, add the remaining prunes and nuts.
- Grease the third cake with the last quarter of sour cream and place the greased side on the cake.
- Collect excess sour cream from the sides of the cake and coat the sides with it. Place the cake in the refrigerator for half an hour.
- After half an hour, cover the cake with glaze and decorate the top with nut crumbs and prunes.
- Place in the refrigerator to steep for several hours, preferably overnight.
