Chocolate
Description
The recipe won't take much time. So, it can be served with tea or coffee.
Instructions
- 1
Step 1
1. Prepare the ingredients first for the dough.
- 2
Step 2
2. The cold butter with flour and cocoa should be ground as finely as possible. This can be done in several ways: with a knife, by rubbing it with your hands, or with a food processor. I prefer the latter option. I load everything into the bowl and press the button; after 1 minute the crumb is ready.
- 3
Step 3
3. Combine the sour cream with the egg.
- 4
Step 4
4. Transfer the sour cream and egg into the flour crumbs and knead the dough.
- 5
Step 5
5. The dough is elastic, pleasant to the hands, not stiff. Place it in a bag and refrigerate for 30 minutes. Preheat the oven to 200 degrees.
- 6
Step 6
6. Divide the dough into 8–10 pieces; I find 8 convenient, because if you make 10 pieces the cake will be taller. Roll each piece out very thin on parchment, diameter 22–24 cm. Leave the trimmings on the parchment. Prick each layer with a fork before baking.
- 7
Step 7
7. Bake the layers until done, literally just a couple of minutes, making sure they don’t burn. Transfer the layers onto the table individually, and place the trimmings on a small plate.
- 8
Step 8
8. Prepare the ingredients for the cream: room‑temperature butter, cocoa, and condensed milk.
- 9
Step 9
9. In the mixer bowl, beat the butter with cocoa first until fluffy. Then slowly drizzle the condensed milk in a thin stream, continuing to beat.
- 10
Step 10
10. The cream is ready. It is sweet, fluffy, and smooth.
- 11
Step 11
11. Assemble the cake: generously spread cream on each layer, and also thoroughly coat the sides and top of the cake.
- 12
Step 12
12. Crush the trimmings into crumbs; they crumble easily by hand. Coat the cake well on all sides and chill for 12 hours.
- 13
Step 13
13. Chocolate “Napoleon” is ready! Try it!