Prague chocolate cake with condensed milk

Baking cakes:

1. Eggs are divided into whites and yolks. Whisk the whites with sugar (half is taken - 65 g) to strong peaks, the yolks are also whipped with the remaining white sugar.

2. Combine the whipped whites and yolks together, mix gently.

3. Sift the flour and cocoa powder, mix the dough with movements from top to bottom.

4. Melt the butter, let it cool down and very carefully put it into the dough, trying to pour along the wall of the bowl. Mix again.

5. Pour the dough into a detachable mold (diameter 18-20 cm) for baking (pre-line the bottom with parchment to avoid leakage).

6. Bake in the oven, preheated to 180 degrees, for 40 minutes.

7. Let the biscuit cool on the grill. Do not rush to remove it from the mold: as the biscuit cools down, it will move away from the walls.

Preparing the cream:

1. Put the yolk in a saucepan, pour in a spoonful of water, mix with a whisk.

2. Then pour in the condensed milk and send the saucepan to a water bath. Stirring continuously, bring to a thickening.

3. Beat the butter with vanilla with a mixer until it becomes airy and fluffy, then pour in the prepared condensed milk in parts.

4. In the resulting cream, sift the cocoa powder, beat everything together again until completely homogeneous.

Assemble the cake:

1. Cut the sponge cake into three cakes and generously lubricate each cake with cream (except the top one). We lubricate the top with thick jam (you can jam or jam) and send it to the refrigerator for one and a half to two hours.

We prepare the icing and decorate the cake with it:

1. Combine the butter with chocolate, heat it over low heat until the components are completely dissolved. Filter the glaze through a fine sieve and pour it over the cake.

2. The cake should be cooled for at least an hour, after which it can be served on the table.

Help yourself to health!