Almond Flour Chocolate Cake with Apricot Cream

Great taste, relatively easy to prepare. This is a good old classic, but with a slightly modern twist. The cakes are moist, with a pronounced chocolate taste, the cream is based on butter and condensed milk, and the slight sourness of apricot jam perfectly sets off the sweetness of the dessert.
cook time: 3h
Noah Merrick
Almond Flour Chocolate Cake with Apricot Cream

Nutrition Facts (per serving)

401
Calories
28g
Fat
31g
Carbs
6g
Protein

Ingredients (8 portions)

Chocolate sponge cake:

Butter 140 g
Almond flour 40 g
Wheat flour 140 g
Sugar 100 g
Eggs 180 g
Cream 80 g
Cocoa 30 g
Baking powder 8 g
Dark chocolate 100 g
Salt 4 g

Cream "Prague":

Egg yolks 60 g
Condensed milk 120 g
Cocoa 20 g
Butter 200 g
Salt 2 g

Syrup:

Water 150 ml
Sugar 75 g
Rum 20 ml

Chocolate glaze:

Dark chocolate 100 g
Vegetable oil 10 g
Jam 70 g

Recipe instructions

Step 1

Step 1
First of all, letʼs prepare the biscuit. Cream from 30% fat content. Dark chocolate, I have 62% cocoa. Melt. Eggs and butter at room temperature. Sift dry ingredients.

Step 2

Step 2
Beat softened butter with sugar until white.

Step 3

Step 3
Add eggs one at a time, beating well each time.

Step 4

Step 4
Then cream and dry ingredients. Mix everything well.

Step 5

Step 5
Add melted cooled chocolate.

Step 6

Step 6
Place in a ring (mold). The size of the mold is 19 cm. I send it to a preheated oven at 170 degrees, bake until done.

Step 7

Step 7
It took me 55 minutes. I check readiness with a wooden toothpick.

Step 8

Step 8
Let it cool a little, take it out of the mold, turn it upside down to slightly level the top (about 20 minutes), then the completely cooled sponge cake can be wrapped in a bag or cling film.

Step 9

Step 9
In the meantime, I’ll prepare the impregnation for the biscuit. I combine water, sugar and rum and cook until the sugar is completely dissolved. Let it cool.

Step 10

Step 10
You can use any jam, as long as it has some sourness. I have apricot. I pass through a sieve to get rid of fibers and peel.

Step 11

Step 11
For the cream, you need to combine the yolks with condensed milk and cocoa (sifted). Cook over medium heat for 5-7 minutes. The mass should be about 60 degrees. Remove from heat and let cool completely.

Step 12

Step 12
When the egg-chocolate mass has cooled completely, beat the softened butter until white.

Step 13

Step 13
Then I combine both masses in 2-3 passes. This is the kind of cream you should get.

Step 14

Step 14
This is a cross-section of a porous, chocolatey and incredibly fragrant sponge cake. I cut it into 3 layers. Something like this :)

Step 15

Step 15
And I start assembling. I literally put a tablespoon of cream at the bottom of the dish so that the cake doesn’t move around. On top of the cake. I line the edges with strips of parchment paper so as not to stain the dish. I soak the cake well with syrup. Try to ensure that there is no syrup left in the end. And on top are 2 heaping tablespoons of cream. And so on...

Step 16

Step 16
The topmost layer is the bottom of the sponge cake, then the top will be even.

Step 17

Step 17
Top with jam and use the remaining cream to line the sides. You can put it in the refrigerator while you prepare the glaze.

Step 18

Step 18
To decorate the cake, I will use the remains of the sponge cake, the remains of the cream, and the icing will be gourmet: chocolate and vegetable oil.

Step 19

Step 19
Melt the chocolate and combine with vegetable oil. I put a couple of spoons into a pastry bag for stripes. I pour it on top of the slightly cooled cake. I apply thin stripes from a pastry bag on top (2 tablespoons of chocolate that were previously set aside), sprinkle the sides with biscuit crumbs, and make a border out of cream. I remove the parchment strips and put the cake away to soak for at least a couple of hours, or better yet, overnight.

Step 20

Step 20
The weight of the finished cake is 1.175 kg. Diameter 19 cm, height 7. And our very chocolate, fragrant, incredibly tasty and very beautiful cake is ready. And preparing it is not at all difficult.

Step 21

Step 21
Dense, moist, richly chocolate cakes, delicious buttercream and apricot sourness... and this whole joy is called “Prague” Cake.

Step 22

Step 22
Bon appetit!

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