Cake prague in a slow cooker

10 servings
2 hours 30 min

First, let's make a chocolate sponge. True, at its core, this is not quite a classic biscuit, but it turns out to be incredibly tender, airy and very wet.

Combine together flour, cocoa powder, soda and baking powder. We sift everything together 1-2 times.

Break three chicken eggs into a large bowl and add granulated sugar to them.

With a mixer, beat the eggs with sugar for 5-6 minutes. We should have a lush and dense mass.

We take the whisk and gently mix the egg mass, first pour in the condensed milk

and then add sour cream. Gently stir until completely homogeneous.

We add dry ingredients to several techniques.

And we mix thoroughly, we should have a smooth, moderately thick dough.

We line the bottom of the multicooker bowl with baking paper, we do not lubricate the sides with anything. We pour our dough into the bowl.

We bake chocolate biscuit on the mode & quot; Baking & quot; for 1 hour or more. The time will depend on the power of your slow cooker and the diameter of the bowl (I have a slow cooker with a capacity of 1300 watts, and the diameter of the bowl is 23 cm, baking took exactly 1 hour). We check the readiness with a wooden skewer.

Let the finished biscuit cool in the bowl for 10-15 minutes, after which we carefully pass along the walls of the bowl with a silicone blade (to separate the biscuit from the sides) and turn the biscuit onto a steaming stand. In this form, immediately on the stand, we leave the biscuit until it cools completely (I left the biscuit to survive for another night, but if you don't have time, you may not).

Let's make chocolate cream.

Melt black (or milk) chocolate in a microwave or steam bath. Drown in a way that is more convenient for you, but the main thing is not to overheat the chocolate, otherwise it will take up lumps. We set the melted chocolate aside so that it cools a little.

Meanwhile, transfer the oil of room temperature to a bowl and beat for several minutes until fluffy.

Without turning off the mixer, add condensed milk in small portions. Beat until you have a smooth and lush cream.

Add sifted cocoa powder and melted chocolate to the resulting cream.

And beat with a mixer until homogeneous. The cream is ready. By the way, such a cream can be prepared only with cocoa powder or only with chocolate, it will also turn out tasty.

We start assembling the cake. Cut the completely cooled biscuit into 3 cakes. If your top at the biscuit turned out to be not even, but with a tubercle, then first level the top of the biscuit.

Put one cake on a dish or cake stand. We apply half the cream on top of it.

With the help of a shoulder blade, we straighten the cream over the entire surface of the bark.

Put the second cake on top and cover it with the remaining cream.

And we put the last bark on top, slightly press it with our hand so that the top is even.

We clean the excess cream from the sides with a spatula or shoulder blade.

Jam, if it is very thick, warm up slightly in the microwave and lubricate the top of the cake with them. In this form, we send the cake to the refrigerator for 1 hour, during which time the jam must grab.

Let's prepare the glaze.

Put broken chocolate in a bowl (I have 50 g of black and 50 g of milk), add butter and cream to it.

Heat the mass in the microwave for 30-40 seconds.

And mix thoroughly until completely homogeneous. If suddenly there are still pieces of chocolate in the glaze, then once again gently warm it in the microwave (literally 10-15 seconds).

We take the cooled cake out of the refrigerator and transfer it to the grill. Below, under the sieve, lay a sheet of parchment or simply place a baking sheet.

We cover the cake with icing. That's it, the Prague cake is ready. We send it to the refrigerator for 3-4 hours so that the glaze freezes, and the cake itself is soaked.

I still decorated the cake, but it is not necessary to do it at all. For additional decoration, I beat 100g of fatty cream with 1 tbsp. l icing sugar, and at the end I added more leftover chocolate glaze. It turned out to be a very tasty chocolate cream. With the help of a pastry bag with a nozzle, the star made a side around the cake, and simply squeezed out small curls from above. The inscription was made with melted white chocolate.

Prague cake is ready, you can serve to the table!

Enjoy your meal!