How To Cook Chocolate Cake Napoleon With Cognac - Recipe

Author: Dean Rouseberg Time for reading: ~2 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Chocolate Cake Napoleon With Cognac - Recipe. Learn how to cook "Chocolate cake Napoleon with cognac". Delicious recipe..

Necessary products

For cream:

400 milliliters of confectionery cream (fat content 33-35%)
380 milliliters of condensed milk
4 egg yolks
2 tablespoons sugar
65 milliliters of water
1 tablespoon cognac or liqueur
100 grams of natural dark chocolate

For the marshes:

200 grams of butter
200 grams of sour cream with 25% fat
380 grams of flour
1 egg
1/2 teaspoon baking soda
1/2 teaspoon lemon juice
pinch of salt
1 tablespoon cocoa powder

Method of preparation :

Crush the cold butter with a fork and add the sour cream, cocoa and stir. Followed by egg, sifted flour, baking soda, salt and make dough.

Divide it into 15-18 equal parts and place in the refrigerator for 40-60 minutes.

Meanwhile, prepare the chocolate cream.

Beat the yolks with the water using a wire whisk. Mix them with condensed milk, stir and place the dish on the stove.

Boil the cream over medium heat, stirring constantly (this is a very important point, do not miss it). The consistency should become thick. Once the first bubbles appear, remove from the heat.

Add the natural chocolate and stir until it is completely dissolved, then beat the mixture until smooth. At the same time, the cream will be airy with many bubbles. Put it in the fridge to cool.

It's time to take out the dough. Roll out each piece on parchment sprinkled with flour. To make the layers very thin, pierce them with a fork over the entire surface.

Bake separately in the oven for 6-7 minutes at a temperature of 200 degrees.

While still hot, give them the desired shape by cutting a circle or rectangle. The tops become smaller after baking.

Remove the chocolate cream from the refrigerator. Beat the well-chilled confectionery cream with the sugar (maybe without it) until you get a loose air mass. Add a few tablespoons of it to the cream and mix with a wire whisk.

Mix this combination with the rest of the cream, pour the liqueur or rum, stir again and you already have a tender filling for the cake, resembling melted chocolate ice cream.

Arrange the tops on top of each other, spreading each with about 3 tablespoons of the delicious filling. Cover the cake completely on top and on the sides, sprinkle with the crushed slices from the countertops and put it in the fridge for a few hours.

Enjoy!

How To Cook Chocolate Cake Napoleon With Cognac - Recipe

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