Prague cake in a slow cooker

Step-by-step cooking

1. Step 1:

   

   First prepare a chocolate sponge cake. True, at its core, this is not exactly a classic biscuit, but it turns out to be incredibly tender, airy and very moist.

2. Step 2:

   

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

3. Step 3:

   

   In a large bowl, break three chicken eggs and add granulated sugar to them.

4. Step 4:

   

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

5. Step 5:

   

   Take the whisk and gently stirring the egg mass, first pour in the condensed milk

6. Step 6:

   

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

7. Step 7:

   

   In several steps, add dry ingredients.

8. Step 8:

   

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

9. Step 9:

   

   The bottom of the bowl of the slow cooker is lined with baking paper, the sides are not lubricated with anything. Pour our dough into a bowl.

10. Step 10:

    

    Bake a chocolate sponge cake on the "Baking" mode 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.

11. Step 11:

    

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

12. Step 12:

    

    Let's make chocolate cream.

13. Step 13:

    

    Black (or milk) chocolate is melted in the microwave or in a steam bath. Heat in the way that is more convenient for you, but most importantly, do not overheat the chocolate, otherwise it will take lumps. The melted chocolate is set aside so that it cools down a little.

14. Step 14:

    

    Meanwhile, transfer the oil at room temperature to a bowl and whisk for a few minutes until fluffy.

15. Step 15:

    

    Without turning off the mixer, add condensed milk in small portions. Whisk until a homogeneous and fluffy cream is obtained.

16. Step 16:

    

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

17. Step 17:

    

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

19. Step 18:

    

    Let's start assembling the cake. Cut the completely cooled sponge cake into 3 cakes. If you have the top of the biscuit turned out to be not even, but with a bump, then first trim the top of the biscuit.

20. Step 19:

    

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

21. Step 20:

    

    Using a spatula, we level the cream over the entire surface of the cake.

22. Step 21:

    

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

23. Step 22:

    

    And put the last cake on top, slightly press it down with your hand so that the top is even.

24. Step 23:

    

    Excess cream from the sides is cleaned off with a spatula or a spatula.

25. Step 24:

    

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

26. Step 25:

    

    Prepare the glaze.

27. Step 26:

    

    In a bowl, put the chocolate broken into small pieces (I have 50 g of black and 50 g of milk), add butter and cream to it.

28. Step 27:

    

    Warm up the mass in the microwave for 30-40 seconds.

29. Step 28:

    

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

30. Step 29:

    

    We take the cooled cake out of the refrigerator and put it on the grill. From below, under the sieve, we cover a sheet of parchment or simply place a baking sheet.

31. Step 30:

    

    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.

32. Step 31:

    

    I additionally decorated the cake, but it is not necessary to do this at all. For additional decoration, I whipped 100 g of heavy cream with 1 tbsp. l. powdered sugar, and at the end I added the remains of chocolate glaze. It turned out to be a very delicious chocolate cream. With the help of a pastry bag with a star nozzle, I made a rim around the cake, and just squeezed out small curls on top. The inscription was made with melted white chocolate.

33. Step 32:

    

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

34. Step 33:

    

    Bon appetit!