Chocolate Cake "Vostorg"

Name: Chocolate Cake "Vostorg"
Yield: 6
Ingredients: chocolate 100 g; eggs + 2 yolks 3; sugar 70 g; butter 150 g; baking powder 2 tsp; flour 100-150 g; sugar 100 g; water 50 ml; liqueur or rum 50 ml; egg white 2; sugar 100 g; boiled condensed milk 350 g; butter 150 g

A magnificent dessert! Airy, aromatic layers combined with a cream that perfectly complements the overall flavor. When serving to children, it is recommended to omit the Baileys. The recipe is designed for 6-8 servings.

Total cooking time: not set
Number of servings: 6
Recipe difficulty: 4 / 5

Vegetarian Nut free Kosher

Ingredients

for 6 servings

chocolate 100 g
eggs + 2 yolks 3
sugar 70 g
butter 150 g
baking powder 2 tsp
flour 100-150 g
sugar 100 g
water 50 ml
liqueur or rum 50 ml
egg white 2
sugar 100 g
boiled condensed milk 350 g
butter 150 g

Instructions

Preparing the meringue for the cream

Step 1 of 18

Beat the egg whites with a pinch of salt.

Step 2 of 18

Add the sugar and beat until stiff peaks form.

Step 3 of 18

Line a baking tray with parchment paper (or lightly grease with oil). Using a pastry bag or a spoon, shape meringues 1–1.5 cm in size. Place them in an oven preheated to 100 degrees. Dry for 1 hour.

Preparing the cake layers

Step 4 of 18

Melt the chocolate in a water bath.

Step 5 of 18

Beat the sugar with eggs and yolks.

Step 6 of 18

Add softened butter and mix.

Step 7 of 18

Stir in the melted chocolate.

Step 8 of 18

Add flour and baking powder, mixing into a medium-consistency batter.

Step 9 of 18

Lightly grease a baking pan with butter (the author used one 26 cm in diameter). Transfer the batter into it. Bake in an oven preheated to 180 degrees for 20–25 minutes. Let cool.

Preparing the syrup

Step 10 of 18

Bring water to a boil and add sugar. Boil for 1 minute, then remove from heat and let cool to room temperature.

Step 11 of 18

Pour in Baileys and stir.

Preparing the cream

Step 12 of 18

Beat the softened butter with condensed milk.

Step 13 of 18

Add the meringue (6–8 pieces can be left for decoration) and mix gently.

Step 14 of 18

Cut the cooled cake layer horizontally into 2 parts. Soak both halves.

Step 15 of 18

Place one cake layer back into the baking pan.

Step 16 of 18

Spread the cream on top.

Step 17 of 18

Cover with the second cake layer and place in the refrigerator for 5–7 hours.

Step 18 of 18

Decorate the cake to your taste. The author used melted chocolate and meringue.