Black Prince Cake: recipes. Black Prince Cake: from the Black Forest Recipe for Black Prince Cake with Condensed Milk

Hello, dear readers of my blog. If you miss the pleasant aroma of chocolate baked goods, then today’s recipe will pleasantly please you. I suggest making the well-known “Black Prince” cake. It consists of a fragrant, delicate chocolate biscuit made with kefir and airy sour cream.

Probably every housewife has her own recipe for making this chocolate cake. My article will help you choose the ideal recipe that suits you.

Classic Black Prince cake recipe

Everyone can make a cake according to the classic recipe. The basic ingredients can be easily found in any refrigerator. The peculiarity of this cake is the use of kefir for kneading the dough.

Chocolate sponge cake

Let's start preparing the “black prince” cake with kefir. The base of the cake will be a chocolate sponge cake. Following all steps of the recipe, the result will be a cake weighing about 1400 grams. For it we will need the following ingredients:

• 250 ml kefir with a fat content of 2.5%;
• 200 grams of sugar;
• 250 grams of wheat flour (incomplete glass 250 ml);
• 3 eggs;
• 50 grams of cocoa powder (5 tablespoons);
• 1.5 teaspoons of soda;
• 1 teaspoon baking powder;
• 4 tablespoons of odorless vegetable oil.

All products must first be removed from the refrigerator. They should be at room temperature.

Baking a sponge cake

Ideally, the biscuit dough should go straight into the oven. I advise you to divide the dough into two forms and send them to bake at the same time. If you don’t have this opportunity, don’t be upset. Bake the biscuits one at a time.

Why shouldn't you bake a sponge cake in one pan? Everything is extremely simple. This dough will most likely rise well. You will have a large slide in the center. This spoils the appearance of the cakes. In addition, a large volume of dough can lead to clogging of the skin.

This amount of dough is ideal for a mold with a diameter of 22 centimeters. If your forms are different sizes, don't worry. The finished cakes can be trimmed and made of the same diameter.

It is necessary to prepare baking dishes in advance. It is better to give preference to springform pans, since getting ready-made cakes from them will not be difficult.

Place parchment paper on the bottom of the pans. Place the prepared forms on a baking sheet and pour the prepared dough into it. If it is difficult to divide the dough by eye, you can use a scale. Each piece of dough will be approximately 450 grams.

Place the pieces in the oven, preheated to 170-180 degrees. The biscuits will bake for 30-35 minutes.

Do not open the oven during baking for the first 20-25 minutes. Failure to follow this simple rule can lead to disastrous consequences - the biscuits will not rise, they will be heavy and not tasty.

How to check the readiness of the cakes? Take a toothpick and pierce the crust in the thickest place. A clean and dry toothpick is a sign of perfect readiness.

Remove the finished biscuits from the oven and leave to cool in the pan for five minutes. After that, take them out of the mold and transfer them to a wire rack to cool completely.

Sour cream

These cakes are universal. They go well with any type of cream. However, sour cream is still a classic.

• 600 grams of sour cream;
• 100 grams of sugar;
• 1 teaspoon vanilla sugar.

Sour cream of any fat content is suitable for its preparation. I buy 15-20%. In order for the cream to have a uniform and thick consistency, the sour cream must be weighed out first. Place the sieve on a bowl, fold the gauze in half. Place it on a sieve and pour in the sour cream.

Carefully tie the gauze together to form a bag and place it in the refrigerator for a couple of hours. The minimum amount of ingredients brings sour cream to a leading position.

Even a child can prepare the cream. To do this, mix sour cream, sugar and vanilla sugar. Beat the cream with a mixer for about 5 minutes until the sugar is completely dissolved.

Assembling the cake

It is better to cut off the top crusts from cooled cakes. Don't rush to throw them away or eat them. They will be useful for decorating the cake. Cut the cakes into two parts.

Cherry filling

The “Black Prince” cake made with kefir is quite often found with cherry filling. Sweet chocolate cakes are perfectly complemented by the sour taste of cherries. Most often, frozen cherries are used. They must be defrosted first. To prevent the cherries from being too sour, sprinkle the berries with sugar and leave them on a sieve. Do not rush to throw away excess juice. It can be used as an impregnation for cakes.

Sprinkles

To decorate the cake, you need to prepare two types of sprinkles. Chocolate and biscuit crumbs look very impressive on light cream.

Biscuit crumbs

Do you remember how after cutting the cakes there were pieces of biscuit left? They are exactly what we need. Rub the remaining skin on a grater or beat in a food processor.

Chocolate chips

Grind 50 grams of milk or dark chocolate using a grater or vegetable cutter.

Recipe for “Black Prince” cake with condensed milk and sour cream

There are a great many variations of cake recipes. However, by preparing the cakes according to the same recipe, you can achieve completely different taste characteristics. How to diversify your favorite recipe? It's simple. Cake cream will come to the rescue. Chocolate cakes go perfectly with any cream. That is why, by changing the cream, we get a new taste.

I really love cream with condensed milk and sour cream. It turns out to be a soft, delicate consistency, not greasy or cloying. It is very easy to prepare. 400 grams of boiled condensed milk must be whipped with a mixer with 800 grams of sour cream. If the sour cream is liquid, it is better to weigh it out in advance. This will get rid of excess whey. Don't want to bother with gauze and strainers? Then you can use a thickener for sour cream.
That's all. The cream holds its shape perfectly, and the taste characteristics deserve the highest rating.

Black Prince cake recipe in a slow cooker

Modern housewives quite often resort to using a multicooker. It's no secret that baking in this miracle device turns out very quickly and is no less tasty. To prepare the Black Prince cake in a slow cooker you will need:

• 1 cup of sugar;
• 1 cup flour;
• 1 glass of sour cream;
• 1 teaspoon of soda, which we extinguish with a bite;
• 2 tablespoons cocoa;
• vanilla sugar to taste;
• 2 eggs;

The cooking principle is similar to the classic recipe. It is necessary to prepare the liquid ingredients and dry ingredients separately. Start beating the eggs and sugar with a mixer. Add sour cream and continue whisking. Add cocoa to the resulting mass. Quench the soda with vinegar, add vanilla sugar. Beat the ingredients, gradually adding flour.

Pour the finished dough into the prepared multicooker bowl. To do this, grease it with butter and line the bottom with parchment. Move the bowl to the multicooker and cook in the “baking” mode. Cooking time directly depends on your multicooker.

For the cream: beat 200 g of condensed milk with 200 grams of butter.

Black Prince cake with blackcurrant jam

Want to enjoy chocolate cake but don't like cocoa? Then prepare dessert according to this recipe. An alternative to cocoa powder is blackcurrant jam.

The cake base includes:

• 2 eggs;
• 2 cups sugar;
• 1 glass of kefir;
• 2 cups of flour;
• 1 tablespoon of soda;
• 1 glass of jam;
• 1 packet of vanilla sugar;
• 1 pack of baking powder.

Let's start preparing the cakes. For the cake, it is better to choose jam of a uniform consistency. If this is not the case, you can use a blender. First of all, add a teaspoon of soda to the jam. Using a whisk, stir the mixture. The mass becomes lighter before our eyes and increases in volume. Place the finished mixture in the refrigerator.

In a separate dry container, beat eggs with sugar and vanilla sugar until fluffy foam forms. The eggs will noticeably lighten and increase in volume. Take the jam out of the refrigerator. Add beaten eggs to it. Add the remaining soda to the kefir, mix it well and place it in a container with jam and eggs.

It is necessary to sift the flour and add baking powder to it. Add the dry mixture gradually to the liquid ingredients.

Pour the finished dough into the prepared pan and bake in the oven at 180 degrees until fully cooked.

How to beautifully decorate and serve dessert

When all the preparatory stages have been completed, it’s time to reach the finish line, where we are waiting for the assembly and decoration of the “black prince” cake with kefir.

Place the first cake on the dish. Soak it in cherry juice and grease it with cream. Do not pour juice over the cakes too much. The cream will perfectly saturate the biscuit, and excess moisture will only spoil the look and taste of the dessert. Place a layer of cherries on top of the cream. Following the indicated order, assemble the cake. Line the top and sides of the cake with cream.

Biscuit crumbs are used to decorate the side of the cake. The top of the cake is sprinkled with grated chocolate. Do not rush to immediately hide the assembled cake in the refrigerator. Leave the cake on the table. Room temperature will help the cake soak. After an hour, the dessert must be transferred to the refrigerator and left there for 3-4 hours. If you immediately put the cake in the refrigerator, the cream will become very thick and will not penetrate the sponge cakes well. The dessert may turn out dry.

Chocolate cake "Black Prince" goes well with a cup of tea or coffee.

I hope you don’t have any questions about preparing a simple and delicious chocolate treat. Otherwise, I will always provide my help. Now, without wasting time, go to the kitchen and please your loved ones with the “Black Prince” cake.

I'm waiting for comments and photo reports! Enjoy your tea! See you soon!

The Black Prince chocolate cake is loved by the owners of catering establishments operating in the “home-style” style, bakery technologists, and ordinary housewives. Under this name there are many interesting culinary creations, significantly different from each other in the composition of ingredients and design. Try making different versions of the cake with sour cream or condensed milk, and compare the results.

Ingredients

Servings: – + 9

• For the chocolate sponge cake:
• Sour cream 250 g.
• Sugar 200 g.
• Eggs (selected) 2 pcs.
• Flour 300 g.
• Cocoa powder 40 g.
• Vegetable oil 80
• baking powder 10 g.
• For cream:
• Sour cream (fat content not less than 21%) 500 g.
• Powdered sugar 200 g.
• Cream 300 g.
• For filling:
• Cherries (fresh or frozen) 300 g.
• Corn starch (you can use potato starch) 1 tbsp. l.
• Granulated sugar 120 g.
• Chocolate (for sprinkling) 1 tile.

Per serving

Calories: 346 kcal

Proteins: 5.9 g

Fats: 19.5 g

Carbohydrates: 38.7 g

1 hour. 50 min. Video recipe Print

The first stage of preparing the Black Prince cake with sour cream is kneading the dough and baking the chocolate sponge cake. Turn on the oven to preheat to 180 degrees. In a separate bowl, combine flour, cocoa and baking powder. All dry ingredients need to be sifted, and it is advisable to pass the flour through a sieve several times.

Using a spoon, fork or whisk, stir the powder vigorously. Cocoa and baking powder should be evenly distributed in the flour. As a result, the structure of the dough will improve. If you use regular soda instead of baking powder, you should not add it to this mixture. The soda should be quenched with a small amount of lemon juice (in extreme cases, table vinegar can be used) and added to the wet ingredients. Another option is to mix soda with sour cream and wait for the chemical reaction to occur.

In a mixer bowl or other large container, beat the eggs with sugar. First, turn on the device at the lowest speed to destroy the structure of the egg whites and yolks and distribute the sugar well throughout the mixture.

Then gradually increase the speed until you reach maximum power and turn the egg mixture into a thick foam. The sugar should completely dissolve. The egg foam should be dense and form stable peaks on the whisk.

Add sour cream and vegetable oil to the sweet egg mass. Then work with a whisk or mixer (at low speed) for a few seconds. It is necessary to achieve homogeneity of the mixture.

Now you can combine the dry and liquid components of the future cake. Mix the mixture with a spatula, whisk or spoon. You can use the mixer at the lowest speed. If you are using baking soda rather than baking powder and haven't added it yet, now is the time to quench the powder and introduce the bubbling ingredient into the mixture.

When the dough becomes homogeneous, without any dry pieces of cocoa flour, stop mixing. The dough will be quite thick. It will not pour, but only slide off the spoon.

Prepare a baking container. To get a tall pie, for the specified amount of ingredients you need to take a mold with a diameter of 18 centimeters. You can use any diameter, and then cut the pie not into 3, but into 2 layers (or not cut at all), but knead and bake two portions of dough.

Lightly grease the bottom and sides inside the mold with vegetable oil to help the paper adhere better. Line the bottom of the mold with a parchment sheet (a circle of the required diameter should be cut out of paper in advance). Attach a strip of paper to the side (it should protrude approximately 2 cm beyond the side). The oil will help the parchment stick and prevent it from fidgeting.

Transfer the dough to the prepared pan and level it with a spatula or spoon (try to keep the level of the dough lower in the center than at the edges). Place the pan in the preheated oven on the middle shelf.

The biscuit is baked for approximately one hour at a temperature of 180 degrees. For the first 20 minutes, you should not open the oven door, and then you need to look at the baked goods and, if necessary, reduce the heat. The final baking time depends on the features of your oven. Check the readiness of the pie with a wooden stick at the highest point.

Remove the baked sponge cake from the oven and let stand in the pan for about fifteen minutes. Then remove the cake from the ring and cool on a wire rack for about 45 minutes. The rack is needed so that the biscuit cools evenly and its bottom does not become damp.

While the pie is cooling, make the filling. Place the berries in a small metal container (be sure to remove the pits from fresh cherries and defrost the frozen product). Cover the berries with sugar. If you want a thicker filling, add starch.

Place the berry mixture over medium heat. After the mixture boils, cook with constant stirring for about three minutes. Under the influence of heat, the berries will release a lot of juice, the granulated sugar will completely dissolve, and the starch will allow the liquid to thicken. Then cool the jelly completely, after removing several of the most beautiful berries to decorate the “Black Prince”.

After the chocolate sponge cake has cooled completely, cut it lengthwise into three parts. It’s great if you have a saw blade and an assistant (an extra pair of hands won’t hurt in this case).

Since the top is always convex, it needs to be cut off. Don’t overdo it, cut no more than two centimeters. Tip: cutting the biscuit into layers is convenient if you first make cuts along the contour at the desired height. After this, you can cut the cake with regular thread or fishing line.

In a whipping container, combine cooled fat sour cream and powdered sugar, bring the mixture to a fluffy volumetric mass. To do this, you will need to run the mixer at the highest speed for about 10 minutes.

The mass will be ready when a clear relief from the rim begins to appear on it. The use of granulated sugar in this case is undesirable, since due to the low temperature of the sour cream it will be difficult to get rid of large crystals, which are completely unnecessary in the cream.

Sour cream must be taken with a very high percentage of fat content, otherwise when the sugar dissolves, it will become too liquid. But keep in mind that homemade (very rich sour cream) quickly turns into butter, so don’t overdo it. If you have just such a product, you will only need to beat for a couple of minutes.

In a separate bowl, beat the cream with a mixer (this product must also have a fat content of at least 30%). Then add the cream to the sour cream mixture and mix gently. You should get a stable cream that can be piped using a pastry bag.

You can start assembling the cake. Place the first cake layer on a flat plate. For the beauty of the product, use the top (uneven) layer as the bottom layer, and place the bottom layer on the very top, bottom up. In this case, you will get a cake with the most even surface possible. So, generously coat the first cake layer with cream.

Place half of the cherry filling on the cream, which will have cooled by this time (you have already set aside some of the berries for the top). You can do it the other way around: first the filling, then the cream.

If you use liquid cherry confiture without starch, then you need to get rid of excess juice using a sieve or be sure to lay out the berries first and the cream on top. Otherwise, too much liquid will spoil the cream. The juice from the cherries should be absorbed into the biscuit.

Assemble the entire cake in the same way, alternating sponge cake, cream and filling. We collect the rest of the cakes, filling and cream.

Try to calculate the amount of cream so that it is enough to layer two layers, on the sides and top of the cake. The layer of cream should be thinner on top and on the sides than in the middle. Transfer the almost finished cake to the refrigerator (the sour cream needs about 25 minutes in the cold to set).

While the future “Black Prince” is cooling, prepare the chocolate chips. Grind the chocolate on a coarse grater. It is not necessary to decorate the cake with dark chocolate; you can use milk chocolate. Then the dessert coating will be pleasantly sweet, without bitterness.

Remove the cake from the refrigerator and cover it with the prepared shavings. You can use the trimmings of the cakes. They should also be crushed using a grater and sprinkled with this crumb on the sides of the cake. Chopped chocolate looks better on top. The procedure for sprinkling the cake can take up to 20 minutes. Place the beautiful, neat dessert in the refrigerator for at least one hour (more is better).

When the cake is well soaked, start decorating it. For the final touch, use the cherries set aside from the jelly. Arrange them in a circle, complementing the composition with leaves of fresh mint or thyme (thyme).

Your “Chocolate Prince” with sour cream according to the classic recipe is ready.

Do not forget that confectionery products with whipped sour cream (especially if you used a homemade product) should not be stored for more than two days.

Therefore, generously treat your guests to a delicious delicacy with a beautiful name.

Making the “Chocolate Prince” cake with condensed milk

Cooking time 50 minutes + 45 minutes (for cooling the sponge cakes).

List of ingredients:

• sour cream (fat content from 10%, kefir can be used) – 200 g;
• granulated sugar – 200 g;
• premium wheat flour – 200 g;
• baking soda – 1.5 teaspoon;
• lemon juice (to extinguish soda) – up to 1 tablespoon;
• peanuts (you can take any nuts) – 30 g;
• grated lemon (or orange) zest - 1 tablespoon;
• egg - 2 pieces;
• cocoa – 3 tablespoons.

For cream:

• condensed milk – 400 g;
• butter – 200 g.

For the glaze:

• sugar (it is better to use powdered sugar) – 6 tablespoons;
• cocoa powder – 7 tablespoons;
• butter – 50 g.
• milk – 80 g.

Cooking sequence:

1. Chop the toasted nuts with a knife. The nuts must first be heated in a frying pan without adding oil until aroma and golden color appear (this will take about 5 minutes).
2. Using a mixer, turn the eggs and sugar into a stable foam, forming strong peaks on the whisk.
3. Mix sour cream (or kefir) with cocoa powder. You should get a homogeneous mixture without dry lumps of cocoa.
4. Combine the sweet egg foam with the sour cream mixture and mix gently.
5. Add flour and soda, quenched with lemon juice. The flour must first be sifted (preferably several times) and combined with nuts and zest. Flour and nuts should be added in parts, and after each time, carefully mix the dough.
6. Distribute the dough into two forms and bake simultaneously in an oven preheated to 180 degrees. Depending on the features of your oven, the baking process may take from 15 to 25 minutes.
7. Cool the finished sponge cakes first in the pan, then on a wire rack.
8. Condensed milk cream is easy to prepare. Condensed milk together with softened butter should be whipped with a mixer.
9. Align both cake layers, cut each of them lengthwise into two parts. This way you will get 4 thin layers.
10. Assemble the cake. Place all the cakes on top of each other, covering each layer with cream.
11. Prepare the glaze. This will take about 7 minutes. Boil milk, sugar and cocoa in a small saucepan over low heat.
12. The mass must be stirred all the time. When the mixture thickens, add the butter, let it melt and turn off the heat. Continue stirring the glaze.
13. When the glaze has cooled to a comfortable temperature, pour over the cake. Refrigerate the dessert until the glaze hardens.

Another option: mix 200 ml of milk, half a glass of condensed milk, 100 grams of granulated sugar and one egg. Beat the mixture with a mixer at low speed until smooth. Place the mixture in a water bath and, stirring, allow the cream to thicken.

• The cake will acquire an unforgettable taste and aroma if you add flavoring in the form of vanillin or a spoonful of dessert white wine to the biscuit.
• All cake ingredients should be at room temperature. This way they mix better and turn into a homogeneous mass.
• Use the top-bottom oven function - your sponge cake will bake better.
• The choice of sour cream for the “Black Prince” is not accidental. Light cream looks great with dark biscuits. It will be better if you take very fatty sour cream (at least 26%, up to 33%).
• Be sure to place the biscuit in a preheated oven. Turn on the oven ahead of time.
• To make chocolate chips at home, grate a chocolate bar. Large, delicious curls are obtained using a vegetable peeler.
• It is convenient to use stale low-fat kefir for the dough. If the fermented milk product is slightly heated to a warm state, the soda in it will be completely extinguished, which will have a good effect on the structure of the dough.
• Before adding baking powder to the dough, it must be mixed with flour and other dry ingredients.
• If you got a lot of dough and you divided it into two forms, then you need to bake both cakes at the same time.
• Determine the readiness of the pie with a match or wooden skewer. Pierce the crust. If the stick remains dry, it's time to stop baking.
• Do not immediately remove the hot biscuit from the mold. Let it cool for about 15 minutes, and only then release it from the mold.
• Instead of sugar, use powdered sugar (this will make a homogeneous cream, the crystals will not crunch on your teeth). If you don't have powder, grind the granulated sugar in a coffee grinder.
• The Black Prince cake consists exclusively of chocolate cakes, so you need to add high-quality natural dark cocoa to the dough. Universal cocoa mixtures (with sugar and flavoring) are not suitable in this case. They will not be able to provide the rich chocolate color and appetizing smell of sponge cakes.
• The taste of the creamy layer between the biscuits can be enriched with nuts, berries, and coconut flakes.

As you can see, the recipes for the “Chocolate Prince” cake are designed to be prepared at home from ordinary products.

Do you want to surprise your guests and family with an exquisite dessert? Bake the Black Prince chocolate cake. There are several options for preparing it, and you will not regret if you try each of them. Believe me, this amazing delicacy will become your family's favorite dessert. So, let's look at the best recipes for the Black Prince cake.

Chocolate treat for the holiday table

The Black Prince cake will be a true decoration for any holiday, especially if you make it in the shape of a heart. And our recipe with photos will help you bake a real culinary masterpiece. Such an original gift can be presented to your beloved man on February 23 or his birthday. By the way, this cake is also known as “Chocolate Prince”.

Compound:

• 6 eggs;
• 350 g butter;
• 1 tbsp. and 4 tbsp. l. granulated sugar;
• 250 g chilled margarine;
• 1 tsp. soda;
• 2 tbsp. l. milk;
• 350-400 g condensed milk;
• 2 tbsp. sifted flour;
• 200 g walnuts;
• 8 tbsp. l. cocoa powder

Preparation:

1. In a container with high sides, beat the eggs using a blender or mixer and add 1 tbsp. granulated sugar and soda.

   
   

2. Now add 4 tbsp. l. cocoa powder and stir until smooth.

   
   

3. Cut the margarine and combine it with flour in a separate bowl. Grind the ingredients until smooth.

   
   

4. Now you need to combine the contents of both containers and mix thoroughly. The dough should be thick.

   
   

5. Generously grease the baking pan with any oil and lay out the dough.

   
   

6. Place it in a preheated oven and bake for half an hour at a temperature of 200°.
7. In the meantime, let's get to the cream. Place 280 g of softened butter and condensed milk in a separate container. Beat thoroughly with a mixer. Set the cream aside for now.

   
   

8. Remove the finished cake from the oven, cool it slightly and cut it into strips of the same size, as shown in the photo.

   
   

9. When the cut strips of cake have cooled completely, they need to be broken into small pieces.

   
   

10. Using a blender, grind the walnuts to fine crumbs.

    
    

11. Place chopped nuts, pieces of cake and cream into a deep container. Mix all ingredients very well to obtain a homogeneous mass.

    
    

12. Now we need to form a beautiful heart from this mass on a plate.

    
    

13. All that remains is to prepare the chocolate glaze. To do this, combine the remaining butter, 4 tbsp. l. granulated sugar and the same amount of cocoa powder, and then pour in the indicated amount of milk. Melt this mixture over very low heat until smooth. Don't forget to stir the glaze all the time.

    
    

14. Generously pour the finished glaze over the cake on all sides, leaving no gaps.

    
    

15. Now we crush the top of our cake with chopped nuts and place it in the refrigerator for several hours so that it hardens.

As you can see, the recipe for the Black Prince cake with condensed milk is quite simple. You can modify it a little. For example, bake a rectangular or any other shaped cake, and sprinkle coconut shavings on top.

This recipe will come in handy when you need to quickly prepare a delicious chocolate dessert. There is no shame in serving such a cake at the holiday table.

¼ tsp. salt;

3 eggs;

½ tbsp. cocoa + 1 tbsp. l.;

½ tbsp. heavy cream.

Preparation:

I cook it when my mother has no time and wants something sweet.

According to tradition, I cooked, and my mother took photographs and printed what I say, otherwise I would take a long time
For 24 cm mold
biscuit
eggs 6 medium pieces, I weigh, 330 grams Mom always prepares such a biscuit, I helped her and helped her and learned
sugar 200 grams
mucocaca mixture 200 grams
the mixture consists of:
flour 150 grams
potato starch 20 grams
cocoa 30 grams, today we didn’t have that much cocoa and we took 15 grams of cocoa + 15 grams of instant coffee - it turned out very tasty too
* Pour a glass of water into a large saucepan and bring to a boil
* Measure mucocacave mixture into a glass

* Turn on the oven at 170*
* Cover a baking sheet with parchment and place a 24 cm mold. I don’t fasten the bottom - the dough comes out thick and doesn’t leak out, maybe a little
* In a large bowl, mix eggs with sugar
* Place in a steam bath and stir the eggnog with a whisk, heating to 40*-45*

I try it with my finger - if it’s a little warmer than the body and the sugar has dissolved, stop heating
* Carefully remove the bowl from the pan and beat with a mixer for 10-12 minutes

Be patient - if you beat too little, you won’t get a fluffy sponge cake

* Sift the flour mixture, and carefully but boldly, from bottom to top, turning the bowl, stir in the dry mixture with a spatula until completely combined

* Pour the dough into the mold

and bake for 30 minutes at 170*. The toothpick must be dry.
* carefully, do not burn yourself, run a knife along the sides of the mold to separate the biscuit and let it sit in the oven for 5 minutes, so as not to let it settle
* Turn the cake out onto a wire rack to cool.

While the biscuit is cooling, prepare the cream.

eggs 3 pieces
corn starch 6 tablespoons, if you don’t have cornstarch, try mixing potato starch with flour in equal parts
sugar 1-2 tablespoons, to make it easier to mix starch with eggs without lumps
boiled condensed milk 1 can, we have 400 grams
milk 2 cans of condensed milk, or 800 grams
butter 150-200 grams
* In a wide saucepan, mix starch and sugar and mix well with eggs
* Mix everything properly with condensed milk. If you get lumps, I don’t worry - it’s very tasty when there are pieces like toffee in the cream
* Measure milk - 2 cans of condensed milk, pour into a saucepan, stir and put on the stove
* Now you can't be distracted. Stir with a whisk, sometimes go through the corners with a spoon so that you don’t get a paste at the bottom
* When the cream begins to boil, it will begin to thicken. Now remove from heat and stir thoroughly until there are no lumps.
* throw in the butter, close the lid and let it melt
Let's go back to the biscuit
* Cut the cooled biscuit in half

I cut around with a knife, and then along the slits, holding it with my hand, I cut

Cut each half in half again to get four cake layers. My mother helps me here, because I still can’t cut it evenly into 4 layers, it works in three, but not in 4, they come out full of holes.
* Mix the cream thoroughly with a whisk until the butter is incorporated, no need to beat, no need to cool the cream either.
* Place one biscuit layer

put a ring around it

apply a quarter of the cream

* Cover with another layer of biscuit

cream-biscuit-cream-biscuit-cream

* Leave on the counter for three hours, then put in the refrigerator for 2 hours
Usually I don’t decorate cakes for home tea parties, because I don’t have enough patience - I want to eat it, but today I tried for you
* Using a spatula, I smoothed the cream on top as best I could and smoothed the sides of the cake well.
* In a water bath I melted the white icing, 10 medals - embossed them from my mother - added a teaspoon of butter and milk, made a cornet, poured the glaze into it and drew a spiral on the surface of the cake

* Using a toothpick, I drew 8 lines to the center, and then between them I drew from the center

Do you want to surprise your guests and family with an exquisite dessert? Bake the Black Prince chocolate cake. There are several options for preparing it, and you will not regret if you try each of them. Believe me, this amazing delicacy will become your family's favorite dessert. So, let's look at the best recipes for the Black Prince cake.

Chocolate treat for the holiday table

The Black Prince cake will be a true decoration for any holiday, especially if you make it in the shape of a heart. And our recipe with photos will help you bake a real culinary masterpiece. Such an original gift can be presented to your beloved man on February 23 or his birthday. By the way, this cake is also known as “Chocolate Prince”.

Compound:

• 6 eggs;
• 350 g butter;
• 1 tbsp. and 4 tbsp. l. granulated sugar;
• 250 g chilled margarine;
• 1 tsp. soda;
• 2 tbsp. l. milk;
• 350-400 g condensed milk;
• 2 tbsp. sifted flour;
• 200 g walnuts;
• 8 tbsp. l. cocoa powder

Preparation:

As you can see, the recipe for the Black Prince cake with condensed milk is quite simple. You can modify it a little. For example, bake a rectangular or any other shaped cake, and sprinkle coconut shavings on top.

This recipe will come in handy when you need to quickly prepare a delicious chocolate dessert. There is no shame in serving such a cake at the holiday table.

Compound:

• 300 g dark chocolate;
• 100 g softened butter;
• 180 g granulated sugar;
• ¼ tsp. salt;
• 3 eggs;
• ½ tbsp. cocoa + 1 tbsp. l.;
• ½ tbsp. heavy cream.

Preparation:

The usual dessert can be diversified with currant notes. We offer a recipe for the Black Prince cake with jam. By the way, currant jam can be replaced with any other, depending on your taste preferences.

Compound:

• 200 g currant jam;
• 0.2 l kefir;
• 300 g granulated sugar;
• 200 g sifted flour;
• sour cream - 400 g;
• 4 tbsp. l. cocoa powder;
• 1 tbsp. l. soda;
• 3 eggs.

Preparation:

1. In a separate bowl with high sides, combine 200 g of granulated sugar with eggs and beat until foam appears.
2. Take another bowl and pour kefir into it, and then add soda, previously quenched with vinegar or lemon juice.
3. Now add jam to kefir and mix until smooth.
4. Add sifted flour into the resulting mixture in small portions and knead the dough.
5. Now add the egg-sugar mixture to the dough and mix.
6. Cover the baking pan with parchment paper or generously grease it with oil and pour half of our dough into it. Place in the oven and bake for 20-25 minutes at a temperature of 180-190 degrees. We bake the second cake in the same way.
7. We wait until both cakes have cooled completely, and then cut each one lengthwise into two equal parts.
8. While the cakes are baking and cooling, you can make the cream. Mix 100 g of granulated sugar with sour cream and cocoa powder and whip the cream.
9. We generously grease all the cakes one by one with the resulting cream and send the cake to soak in the refrigerator for a couple of hours.
10. If you want, before serving the cake, you can decorate it with grated chocolate or icing.