Velvet chocolate cake with prunes. Chocolate cake with prunes and delicate cream How to make chocolate cake with prunes at home
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.
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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 Banana 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.
Ingredients:
— 3 large eggs (+ 1 yolk);
- 25 g cocoa;
- 20 g starch;
- 125 g sugar;
- 5 g baking powder;
- 70 g flour;
- 30 g butter.
- 450 g thick sour cream;
- 90 g sugar;
- 100-150 g prunes.
Impregnation:
- 1 tsp. instant coffee powder;
- 1 tsp. Sahara;
- 50 g cognac.
To please your family and friends with a delicious homemade cake, you don't have to have any special culinary skills. After all, there are cakes whose baking is simple and accessible even to beginners. These cakes for beginners include chocolate cake with prunes. The cake turns out to be very light in taste, since its porous chocolate cakes simply perfectly combine in taste with delicate sour cream and prunes. In general, the absence of any complexity in the recipe, quite affordable products and incomparable taste will make this chocolate cake one of the most beloved ones in your home.
Chocolate cake with prunes
- You start by preparing the ingredients: melt the butter, and thoroughly mix the flour with cocoa, starch and baking powder. Then break three eggs and a yolk (you can just take four eggs) into a large cup, add sugar and begin to beat the resulting mass. Beat at high speed for approximately 8-10 minutes. The mass should become almost white and acquire a dense airy structure.
- Then you begin to pour the flour mixture into the air mass through a sieve and carefully mix with a spatula.
- With the remainder of the dry mixture, add the melted butter (by this time it will have cooled completely) and transfer the resulting chocolate dough into a 20 cm mold. The form must be lined with parchment.
- Bake for 35-40 minutes at 180 degrees. To ensure that the biscuit turns out tall and does not collapse, do not open the oven slightly during baking. Allow the finished cake to cool completely and, having trimmed the top, cut lengthwise into three layers. Leave all the trimmings for sprinkling on the sides.
- For impregnation, take half a glass of boiling water and brew coffee in it, add sugar, let the coffee liquid cool completely and pour in cognac. You get aromatic coffee and cognac impregnation. Now prunes. Wash it thoroughly, dry it and cut it into small pieces.
- Beat thick sour cream with sugar, the amount you can correct to your liking.
- Then set aside a small part of the sour cream (enough to coat the sides and top), and add pieces of prunes to the rest of the mixture and mix.
- Place the first cake layer on a flat surface and, using a brush, moisten it with coffee and cognac impregnation.
- Then spread half of the sour cream with prunes onto the soaked cake and spread into an even layer.
- Cover with the second cake layer, soak it, spread the second half of the sour cream mixture with prunes and finish with the last cake layer.
- This last cake layer is also moistened with impregnation, and then with the reserved cream (without pieces of prunes) you grease the cake on the top and sides, which are then secured with crumbs.
- For decoration, you can use pieces of prunes and coarsely chopped nuts. Simply arrange them on top of the cake and drizzle melted chocolate over them. Or you can come up with your own version and decorate the chocolate cake with prunes in some other way.
- Let the chocolate cake soak and treat your friends and family to a light and very tasty dessert.
Today I’m making a “Prunes in Chocolate” cake. I really love the combination of prunes and chocolate, and I’m not alone in my love - many confectioners love this combination. There are “Prunes in Chocolate” candies, and there are many options for cakes based on prunes and chocolate. And, by the way, I also have a lot of recipes for such cakes. This cake contains chocolate sponge cake, butter cream with the addition of prunes, walnuts and grated chocolate. The top of the cake is covered with chocolate glaze and decorated with prunes. It's really very tasty. I really love this cake. Let's cook!
For the recipe you will need:
For a sponge cake for a 24 cm pan:
180 g flour
180 g sugar
4 medium eggs
25 g cocoa powder
5 g baking powder
70 ml water
a pinch of salt
For cream:
300 ml cream 35% (can be replaced with sour cream)
160 g condensed milk
200 g prunes
50 g walnuts
20 g chocolate
7 g gelatin
50 ml water
For impregnation:
3 tbsp. spoons of water
2 tbsp. spoons of sugar
1 tbsp. spoon of cognac (optional)
For the glaze:
100 g chocolate
60 g butter
For decoration:
50 g prunes
50 g walnuts
Cake weight - 1.6 kg
PREPARATION:
We separate chicken eggs into whites and yolks.
Mix flour with cocoa powder and baking powder. Mix very thoroughly so that the dry ingredients are evenly distributed throughout. And then we sift.
Add a pinch of salt to the whites and beat first without sugar until soft peaks, then add about a tablespoon of sugar (we take sugar from the general norm) and beat until stable peaks.
Bring the water to a boil. Lightly beat the egg yolks and then, without stopping beating, gradually pour in hot water, and then gradually add sugar.
Beat until light and fluffy. The yolks should lighten and increase in volume. The mark left on the surface should not run off immediately, but should remain visible for several seconds.
Stir the beaten whites into the beaten yolks and then very carefully stir in the flour and cocoa mixture. Mix in 3-4 steps using folding movements, using a spatula to move from bottom to top, from the edges to the center. We try to mix in the flour as quickly as possible, with a minimum number of movements, but at the same time make sure that the dough is homogeneous, without over-kneading, so that no dry flour lumps remain in the dough. This is how thick the resulting dough is.
I baked the sponge cake in a springform cake pan with a diameter of 24 cm, lined the bottom of the pan with baking paper, and did not grease the sides with anything. You can scroll the mold several times to make the biscuit smoother. Bake in an oven preheated to 180°C, bake the biscuit for about 30-35 minutes. We determine the readiness of the biscuit either by lightly pressing on the middle - your finger should not fall through, or using a wooden stick - it should come out clean from the center of the biscuit, without traces of dough. Place the freshly baked biscuit directly in the mold on a wire rack and let cool.
Once the biscuit has cooled, it can be cut out of the mold. Use a thin knife to run along the sides of the mold and carefully remove it. Return the biscuit to the wire rack and leave to stand for several hours. It is advisable to cut the biscuit no earlier than 3-4 hours after baking.
I cut the sponge cake into 3 layers, but if desired, you can simply cut it in half.
We put the sponge cake aside for now.
I soaked the cakes with sugar syrup. Pour sugar into water and heat until the sugar is completely dissolved. Let it cool to room temperature, pour in cognac, stir, and our impregnation is ready.
Preparing the cream. Pour the gelatin into the water, stir and leave to swell for a while. Finely chop the prunes.
Alternatively, prunes can be minced in a meat grinder. Prunes should be soft, which is how they are usually sold now, but if your prunes are dry, then you need to pre-soak them in water. And, of course, prunes should be pitted.
Chop the nuts.
I pre-dried the nuts slightly, did not roast them, but rather dried them a little. Alternatively, you can grind the nuts in a meat grinder. I chopped the nuts that will go into the cream very finely, and a little coarser for the sprinkling.
Gently heat the swollen gelatin until it completely dissolves. Pour condensed milk into the gelatin solution and stir.
The condensed milk should not be straight from the refrigerator, it should be at room temperature, so you need to take it out in advance and let it warm up. If you pour gelatin into cold condensed milk, it may cling to strings.
Take the cream out of the refrigerator and whip it until stable. Do not beat the cream; it should hold its shape well, but remain soft. Gently stir condensed milk and gelatin into the whipped cream.
I mixed it with a mixer, but very quickly, briefly, at low mixer speeds.
Gently stir in the prunes, chopped nuts and chocolate with a spatula. And our cream is ready. This is how it turns out in consistency. It is quite soft, but at the same time not liquid.
I assembled the cake using a pastry ring solely to make the cake smoother. If you don’t have a pastry ring, then you can do without it.
Soak the cake well, spread half the cream, level it, and place the second cake on top.
We also saturate it, spread the second half of the cream, and level it.
Soak the remaining third cake layer and place it on top.
Place the cake in the refrigerator for 2-3 hours. During this time, the cream will stabilize, become denser, and the cake will hold its shape well.
We run a knife along the walls of the mold and carefully remove it.
For the glaze, carefully heat the chocolate and butter in any way convenient for you. It's ideal to heat in a water bath, but I usually heat in the microwave. But I heat it up very carefully, turn on the microwave oven in pulses, i.e. I literally turned it on and off so as not to overheat the chocolate. Heat until smooth.
Pour the chocolate glaze onto the cake and smooth it out.
Sprinkle the sides of the cake with chopped nuts.
Decorate the top of the cake with prune halves.
We put the cake in the refrigerator for another 30 minutes so that the icing completely hardens, and our “Prunes in Chocolate” cake is ready.
Enjoy your tea!
- Place a saucepan on the stove or water bath, put butter in it and pour a glass of sugar. When the butter and sugar dissolve a little, add soda, cocoa powder, stir, remove from heat. Beat in one egg at a time and beat with a spoon or fork.
- Measure out a glass of water and slowly stir into the dough. It will take approximately 2.5 cups of flour. You can pour two glasses, put the bowl with the dough in the refrigerator for an hour so that it hardens. After that, see if you need to add more.
- You should get a dough that can be rolled out, it should not stick. You can add more flour at any time, it is important that there is not a lot of it, because then the cakes will turn out very hard and will not be soaked in cream. Preheat the oven and remove the dough from the refrigerator.
- Divide into six approximately equal parts. Roll each part into a thin layer on special paper sprinkled with a little flour. To measure the size, you need to place a plate on top of the layer.
- It’s okay if it’s uneven, the main thing is that the plate fits. Bake each cake for five minutes in a hot oven. Separate the prepared cake from the paper using a large knife, carefully separating it in a circle on each side.
- Attach a plate, cut in a circle, put the trimmings separately. Wash and cut the prunes into small pieces. Beat sour cream and a glass of sugar to the required consistency. Grind the scraps into crumbs and assemble the cake.
- Spread all the cakes with cream, sprinkle with chopped prunes. Place one cake on top of the other, press it slightly with your palms so that the cream is distributed over the entire surface. Try to distribute the prunes over all the cakes except the top one.
- Place the remaining cream on top and sprinkle with crushed cake crumbs. Place the cake in the refrigerator for three hours, or better yet overnight, to soak. You can taste chocolate cake with prunes and delicate cream, with tea or coffee.
