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Chocolate cake recipe with prunes and nuts. Cake "Prunes in chocolate". Amazing recipe! To prepare the cream you will need

Chocolate-covered prune cake- a combination of prunes, nuts and sour cream, as well as tender biscuit and chocolate glaze - makes this cake a heavenly delight!

To make a cake of prunes in chocolate, you need the following products:

• Flour - 1 glass
• condensed milk - 1 can
• 2 eggs
• cocoa - 3 tablespoons + 2 tablespoons for the glaze
• soda - 1 tsp, extinguish with vinegar
• prunes - 500 gr.
• sour cream - 500 gr. (bold)
• sugar - 1 cup + 3/4 cup in the icing
• walnuts - 1 glass
• milk - 4 tablespoons
• butter - 70 gr.

Cooking method:

1. Cooking the dough: Mix the condensed milk with eggs and slaked soda, add cocoa and mix well, then sift flour into the dough, mix again.
2. Divide the prepared dough into 3-4 parts, bake each part in a round, folded paper and oiled form. Bake for 10-15 minutes at 180-200 degrees.
3. Preparing the cream: Beat sugar with homemade sour cream using a mixer.
4. Crank the prunes in a meat grinder, chop the walnuts by hand and fry in a pan. We mix all the ingredients of the cream (the cream is thick).
5. We grease the cakes: Lubricate 2 of 3 cakes with cream, divide the cream in half.
6. Cooking the icing : Heat 4 tablespoons of milk separately, mix sugar and cocoa in a saucepan, pour in warm milk. Put the saucepan over low heat and stir until thick and homogeneous. Then remove the glaze from the heat, add the butter and stir.
7. After the icing has cooled down, proceed to greasing the top crust and sides of the cake.
8. The chocolate-covered prune cake is ready, let the glaze soak a little, harden and you can serve it.

Enjoy your meal!

Ingredients:

• condensed milk - 1 can (200 g)
• eggs - 2
• cocoa - 3 tablespoons + 2 tbsp on the glaze
• flour - 1 glass
• soda - 1 tsp, extinguish with vinegar
• prunes - 500 g
• sour cream - 500 g homemade or fatty store
• sugar - 1 cup + 3/4 cup in the icing
• walnuts - 1 glass
• milk - 4 tablespoons
• butter - 70 g

Step-by-step cooking recipe:

1. Mix condensed milk with eggs and slaked soda.
2. Add cocoa, stir.
3. Sift flour into the dough, mix again.
4. Divide the dough into 3-4 parts, bake each in a round shape with sides for 10-15 minutes at 180-200 degrees.
5. I got 3 cakes of medium thickness.
6. While the cakes are baking, you can proceed to the cream. If the prunes are sweet, take less than a glass of sugar. Beat sugar with homemade sour cream using a mixer.
7. Turn prunes in a meat grinder or chop with a blender / processor.
8. Chop walnuts by hand and fry a little in a pan.
9. We mix the ingredients of the cream. The cream is very thick.
10. We proceed to grease the cakes. Lubricate 2 of 3 cakes with cream, which means we divide the cream in half. The layers are thick - that's what we need.
11. Cooking the icing. Heat 4 tablespoons of milk separately. Mix sugar and cocoa in a saucepan / ladle, pour in warm milk. Put the ladle on low heat and stir until thick and homogeneous. Remove glaze from heat, add butter, stir quickly.
12. Let the frosting cool for a few minutes and proceed to greasing the top crust and sides of the cake.
13. Let the glaze soak / harden a little and that's it, the cake is ready to eat, it doesn't need to soak.

Ingredients

Biscuit:

• flour - 180 g;
• sugar - 1 tbsp;
• eggs - 4 pcs;
• cocoa powder - 25 g;
• baking powder - 1 tsp;
• water - 50 ml;
• salt - a pinch

Cream:

• cream 33% - 300 ml;
• condensed milk - 160 g;
• prunes - 70 g:
• walnut - 60g;
• chocolate - 30 g;
• gelatin - 10 g;
• water - 50 ml.

Impregnation syrup:

• sugar - 4 tablespoons;
• water - 6 tbsp;
• cognac - 2 tablespoons

Glaze:

• bitter chocolate - 100 g;
• light oil - 60 g

Decoration:

• nuts - 60 g;
• prunes - 150 g

Cooking method:

1. And first, let's prepare products for the biscuit. Let's separate the whites from the yolks. Whisk the whites with a pinch of salt until whitish and add a couple of tablespoons of sugar, whisking until steady peaks.
2. In another container, slightly beat the yolks and in a thin stream, continuing to beat, pour in boiled water and the remaining sugar. It turns out enough air mass. Then we combine the two resulting masses, for this we add whipped whites to the yolks and no longer beat, but mix with a spatula.
3. Then add baking powder and cocoa to the flour. Pour the flour mixture to the mixture of proteins and yolks, sifting the flour mixture through a sieve and stir with a spatula from the edge to the center, making sure that there are no flour lumps that are not mixed. You should make a medium-thick chocolate dough.
4. Lubricate the multicooker bowl with vegetable oil and, for ease of removal, if desired, you can put baking paper (in the form of a circle) on the bottom (in the form of a circle). Pour out all our dough and put the bowl in the multicooker on the baking mode. After baking, let the cake cool down (you can bake the cake on the eve of the cake preparation) and cut the biscuit into three equal cakes. The biscuit is slightly moist and perforated.
5. Let's start with the cream. And first, fill the gelatin with water at room temperature and let it swell according to the instructions. After the gelatin has dissolved, heat it to a temperature of about 60 degrees, stirring constantly until the grains dissolve. In no case bring the gelatin to a boil, otherwise it will lose its gelling properties. In the meantime, the gelatin is cooling down, finely chop the prunes, walnuts and chocolate. Take the whipping cream that must be chilled and beat it with a mixer until stable peaks.
6. Pour the gelatin into the condensed milk (it should be at room temperature so that the gelatin does not take on the threads), mix and pour in a small stream, stirring to the cream. Add walnuts, prunes and chocolate to it.
7. Our cream is ready. It remains to prepare the syrup and for this, pour water into the sugar and let it boil for 1-2 minutes. After the syrup has cooled, pour in the cognac (you can replace it with rum or liqueur, or add nothing at all) and mix.
8. Moisten each cake abundantly with syrup. Put half of the cream on the bottom crust, put the second crust soaked in syrup on top and spread the remaining cream. We put the third well-soaked cake on top. Let the cake cool slightly in the refrigerator.
9. To prepare the chocolate glaze, break the chocolate into a container and add the butter. Let it dissolve in a water bath or in a microwave oven (including pulses so as not to overheat the chocolate), stirring evenly. And pour it on the already chilled cake, evenly distributing it with a spatula over the top and sides of the cake.
10. Decorate the cake with chopped nuts on the sides and middle. Put whole prunes around the edge. We give a little more soak and invite everyone to tea. Enjoy your tea!

Bon Appetit!

Ingredients for the dough:

• flour - 160 g,
• eggs - 2 pcs.,
• prunes - 450 g
• walnuts - 160 g,
• condensed milk - 1 can,
• coffee (ground) - 1 table. spoon,
• cognac - 1-2 tablespoons. spoons,
• cocoa - 75 g,
• chocolate butter - 50 g,
• lemon juice - 1 table. spoon,
• soda - 12 g,
• vegetable oil - 40 ml

Ingredients for the cream:

• sour cream (20%) - 0.5 l,
• sugar - 200 g,
• eggs (proteins) - ½ pcs.,
• for glaze (1 portion):
• milk - 55 ml,
• sugar - 75 g
• cocoa - 75 g,
• butter - 75 g,
• dark chocolate - 150 g (to decorate the cake).

Recipe:

1. Set the temperature in the oven to 180 ° C and begin to beat the eggs along with the condensed milk. Combine cocoa powder with vegetable oil (sunflower) and pour into the eggs with condensed milk.
2. We extinguish the soda with lemon juice and add it together with flour to the chocolate-milk mixture. Add flour gradually, 2 times.
3. Grease a baking dish lined with baking paper with a layer of chocolate butter and pour in the dough. Our chocolate sponge cake will be baked for about 20 minutes, the temperature does not need to be changed.
4. When the biscuit is ready, it needs to be allowed time to cool in the form itself. Wrap the cooled biscuit in plastic wrap and put it in the refrigerator for 1 hour.
5. Moving on to the key ingredient in the cake. Prunes need to be rinsed well and soaked in water for a couple of hours. Dry the prunes, remove the seeds and cut into small slices. Fry the walnuts and then chop with a knife to the desired size.
6. Now you can do the cream. Pull cheesecloth over a colander and put sour cream on it. Then we tie the ends of the gauze together, and on top we put a flat plate with oppression. In this form, we send the colander with sour cream to the refrigerator for 2 hours.
7. After the allotted time, we take out the "squeezed" sour cream from the refrigerator, combine it with sugar and whipped protein. Beat all ingredients with a mixer until fluffy.
8. Pour boiling water over the ground coffee and let it brew for several minutes. Pour cognac into the coffee.
9. Cut the biscuit cake lengthwise into 3 layers. We soak two cakes with coffee and cognac, after which we generously grease them with sour cream. Put slices of prunes and chopped nuts on top of the cream.
10. We also grease the top cake with cream, but do not sprinkle it. Do not forget to grease the sides of the cake with the remaining cream. In this form, we send the cake to the refrigerator for 10-15 minutes so that the cream grabs on the surface.
11. We prepare the chocolate icing as follows. In a small saucepan, heat the milk and butter over low heat. Mix sugar with cocoa and as soon as the butter in the milk is completely dissolved, pour it into it. Bring the mixture to a boil, stirring constantly with a whisk, and then let it sit for 5 minutes. You can also use mirror glaze.
12. We take the cake out of the refrigerator and cover it completely with chocolate icing in 2 times using a wide-bladed knife or spatula. After the first stage, put the prune cake in the refrigerator again for five minutes.
13. You can decorate the cake with frozen melted chocolate butterflies using stencils. You can also place a few prunes on top of the cake before icing.

To make a biscuit you will need:

• eggs - 5 pcs.;
• sugar - 1 glass;
• dark chocolate - 170 g;
• butter - 50 g;
• almond flour - 3 tablespoons;
• flour - 170 g.

To prepare the cream you will need:

• butter - 200 g;
• egg yolks - 4 pcs.;
• sugar - 200 g;
• vanillin;
• cognac - 1 tablespoon;
• cocoa - 2 tablespoons;
• prunes - 1 glass.

To prepare the impregnation you will need:

• orange juice - 50 ml;
• sugar - 3 tablespoons;
• cognac - 1 tablespoon.

How to make a cake:

1. Chocolate prune cake is easy enough to make at home. The first step is to bake a biscuit: they take dark chocolate, break it into pieces, put it in a bowl, add butter, put it to melt in a water bath. To prevent the chocolate from curdling during melting, you need to properly prepare the water bath. Water is poured into a saucepan (to a height of 2-3 cm), put on fire. After boiling, reduce the heat so that the water barely boils, after which a bowl of chocolate is placed on top.
2. The recipe for a chocolate sponge cake involves beating eggs. Separate the yolks from the proteins, divide the sugar into 2 parts, beat the yolks with sugar until a fluffy mass is formed, and do the same with the proteins. The yolks are combined with the cooled melted chocolate, some proteins are added. Then almond flour is gently mixed in, proteins are added again, after which it is the turn of flour. The dough needs to be mixed not very long, otherwise it will lose its airiness and become more liquid, due to which the biscuit will be dense, which in this case is undesirable. The dough is poured into a mold greased with butter and sprinkled with cocoa, baked at 180 ° C for 40-60 minutes.
3. The recipe for this butter cream has one interesting feature: the yolks are whipped with hot syrup. Water is poured into a saucepan, sugar is added, put on medium heat and boiled until the syrup becomes viscous. In order to determine the readiness of the syrup, it is necessary to put a bowl of cold water next to it, and from time to time dip a spoonful of syrup into it. If you can roll a soft ball, then the syrup is ready. Beat the yolks into a foam, pour the syrup in a thin stream so that it does not fall on the mixer whisk. Beat at the highest speed, otherwise the yolks may curl. The cooled yolk mass is whipped with softened butter, cognac, vanillin, cocoa sifted through a sieve are added.
4. The prunes are chopped with a blender so that it turns into a soft paste. To prepare the impregnation, it is necessary to pour orange juice (it is better to use freshly squeezed one) into a saucepan, add sugar, put on fire until the latter is completely dissolved. Cognac is poured into the impregnation after the syrup boils. The biscuit is cut into 2 parts, soaked in orange syrup, after which it is smeared with a thin layer of prune paste, then the cream is applied and the cakes are connected together. The top and sides of the cake are coated with cream, decorated with chocolate chips and whole prunes. Read more:

Ingredients for a cake with a diameter of 16-18 cm:

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 tablespoon

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 tablespoons;
• Heavy cream or sour cream - 5 tablespoons;
• Cocoa without sugar - 4 tablespoons

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. Stir 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 a mold (10 minutes), then on a wire rack until it cools completely. Wrap in plastic and refrigerate overnight.
5. In the morning, cut the whole cake into 3 even layers.

Cream:

1. Whisk the cooled sour cream until light foam with half the powdered sugar and a thickener for the cream.
2. Beat soft butter at room temperature with the other half of the icing sugar.
3. Connect both masses.

Filling:

Fry the nuts in a pan and chop 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. Put the cake on a plate and distribute a quarter of the sour cream over it. Put half of the prunes on top, sprinkle with half of the nuts.
2. Lubricate the second cake on one side with the other quarter of the sour cream and place the oiled side on the first cake. Top this second crust with a third quarter of the sour cream, add the remaining prunes and nuts.
3. Grease the third cake with the last quarter of the sour cream and place on the cake with the greased side.
4. Collect excess sour cream from the sides of the cake and coat the sides with it. Put the cake in the refrigerator for half an hour.
5. After half an hour, cover the cake with icing and garnish with nut crumbs and prunes on top.
6. Put in the refrigerator to infuse for several hours, preferably at night.

• Put a saucepan on a stove or a 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, beat with a spoon or fork.
• Measure in a glass of water and slowly stir into the dough. It will take approximately 2.5 cups of flour. You can pour in two glasses, send the dishes with the dough to 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. At any time, you can add flour, it is important that there is not a lot of it, because then the cakes will turn out to be very hard and will not be saturated with cream. Heat the oven, 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 put a plate on top of the layer.
• It's okay if it is uneven, the main thing is that the plate fits. Bake each cake for five minutes in a hot oven. Separate the cooked cake from the paper with a large knife, carefully peel off in a circle on each side.
• Attach a plate, cut in a circle, put the cuttings separately. Wash and cut the prunes into small pieces. Beat the sour cream and a glass of sugar until the required consistency. Grind the scraps into crumbs, collect the cake.
• Spread all the cakes with cream, sprinkle with chopped prunes. Put one cake on top of another, 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 for the top one.
• Put the remaining cream on top, sprinkle with chopped crumbs from the cakes. Send the cake to the refrigerator for three hours, or better overnight for impregnation. You can taste chocolate cake with prunes and tender cream, tea or coffee.

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Chocolate cakes, combined with airy sour cream, prune and walnut filling, are covered with dark chocolate glaze. The cake will be to everyone's taste, because it plays up the popular, win-win and beloved by many a 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 tablespoon

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 tablespoons;
• Heavy cream or sour cream - 5 tablespoons;
• Cocoa without sugar - 4 tablespoons

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. Stir with a mixer until smooth.

3. Grease a 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 mold (10 minutes), then on the wire rack until it cools completely. Wrap in plastic and refrigerate overnight.

5. In the morning, cut the whole cake into 3 even layers.

Cream

1. Whisk the cooled sour cream until light foam with half the icing sugar and thickener for the cream.

Read also Chocolate Banana Cake

2. Beat soft butter at room temperature with the other half of the icing sugar.

3. Connect both masses.

Filling

Fry the nuts in a pan and chop 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. Put the cake on a plate and distribute a quarter of the sour cream over it. Put half of the prunes on top, sprinkle with half of the nuts.

2. Grease the second cake on one side with the other quarter of the sour cream and place the oiled side on the first cake. Top this second crust with a third quarter of the sour cream, add the remaining prunes and nuts.

3. Grease the third cake with the last quarter of the 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. Put the cake in the refrigerator for half an hour.

5. After half an hour, cover the cake with icing and garnish with nut crumbs and prunes on top.

All chocolate lovers will love this cake. Prunes and nuts give it an unusual new taste, and sweets make it beautiful and mouth-watering. If you really love chocolate, then you can appreciate the Chocolate Truffle Cake!

We need the following products:

For the biscuit, beat the whites until firm peaks.

Grind the yolks with sugar until white.

Melt the butter and chocolate in a water bath and let cool, then add chopped nuts and chopped prunes to it.

Now let's combine the chocolate and yolks.

Add flour with baking powder.

And at the very end we add proteins. Mix everything carefully.

We cover the form with paper, I have it with a diameter of 24 cm. And pour our dough onto it. Bake at 180 degrees for about 40 minutes. We check the readiness of the test with a splinter or a match.

This is how our biscuit should turn out. Let's let it cool down. It may settle slightly. It's not scary.

Now let's prepare the cream. We mix chocolate, cream and nut mass. Let's melt it all in a water bath. Cut the biscuit in half. Put our cream and chopped nuts on one half.

Cover the top with the other half and send it to the refrigerator for 1 hour.

Then pour the icing over the cake. To do this, melt the chocolate with cream, stir well and pour it onto the surface of the cake. Smooth it out, coat the sides too. I decorated the top of the cake with sweets and sprinkled with chocolate sprinkles. Let's let the cake stand overnight. And we help ourselves!