The chocolate Spartak cake
Cooking time720 min
Divine taste, the cake is so tender that it melts in your mouth! The perfect combination of chocolate and honey cakes, custard and chocolate glaze. This cake is something between a Cake and a Napoleon.
For the preparation of cakes we will need: flour, cocoa powder, sugar, softened butter, eggs, baking soda, baking powder and honey.
In a large bowl sift 400 grams of flour, add 4 tbsp of cocoa powder and one teaspoon of baking powder. Stir.
In a small saucepan, mix 4 table spoons of honey (about 100 grams), 150 g sugar and 100 g butter.
Heat the pan with plenty of water for steam baths. Installed on a steam bath, a pot of honey with the mixture and while stirring bring to homogeneity.
Break 2 eggs and slightly beat them with a whisk. Pour it into the egg mixture, stirring constantly. Add baking soda. Weight immediately increased in size and there will be foam. Cook for 10 minutes, continuing to stir. Remove from the heat and allow to cool slightly, 2-3 minutes is enough.
Add boiled honey mixture to the bowl with the flour and cocoa knead well with a spoon. The dough may first seem watery, but the flour is not necessary. Cooling down, the dough will thicken, becomes elastic and will not stick to hands.
Roll a sausage and cut it into eight equal parts.
Put them on a plate, cover with cling film or a plastic bag and leave for 15 minutes at room temperature. Then put in the fridge for another 15 minutes.
Take the dough from the refrigerator and roll out first portion of dough to thickness up to 2 millimeters directly on the baking paper (parchment), to then translate. The flour does not pour. Put the dough along with the paper on a baking sheet, pinned to the surface with a fork in several places and put in oven. Bake no longer than 6-8 minutes at 180oC. While the cake is baking, prepare the next batch.
Take out the cake from oven and immediately cut the form. For this we use the lid from the pan, the plate, the bottom of the roasting tin or a piece of cardboard. Trim fold separately u2014 of which we will make crumbs to decorate the cake. The finished cakes can't be put on top of each other so they don't stick together.
Do some cooking cream. For him, we need: milk, eggs, sugar, vanilla sugar or vanilla, flour, butter. The butter should be at room temperature.
In a pan pour 500 ml of milk, gradually add two slightly beaten eggs, 150 g sugar 2 tsp vanilla sugar 100 g flour. Stir until smooth.Put in a water bath and cook until thick. Constantly stir the cream so it does not burnt.
The cream is ready when the surface will be possible to draw a line. Remove from the heat and allow the mass to cool. Stir periodically so that the surface is not covered with foil. To not constantly interfere, you can cover the cream with cling film in contact.
With a mixer, beat until fluffy 200 g of softened butter. Continuing to whisk, add in butter a tablespoon of the cooled cream.
Gradually beat in custard so the entire part. The result is airy and fairly thick mass.
Collect the cake on the substrate.
Lubricates all of the cooled cakes and sides of cake with cold cream. Leave the cream just past the top layer.
Trimming of cakes grind in a blender or mash with a rolling pin in the package.
Sprinkle with the sides of the cake.
Chocolate glaze you can cook on your own from cocoa powder, but you can use ready-made chocolate bar to save time. For the icing melt one bar of chocolate and 50-60 g of butter in the microwave with short pulses of 10-15 seconds, each time stirring the glaze.
The top of the cake gently pour icing, spread with a silicone spatula or a wide knife. Send cake Spartak in the fridge for 8-10 hours, preferably overnight so that the cake is evenly soaked.