Chocolate "Napoleon": a recipe for a cake with a photo

For many of us, "Napoleon" is the most favorite dessert. All the fans of the cake want to talk about how you can cook chocolate "Napoleon". It certainly will be to the liking of all lovers of chocolate delicacies.

Ingredients for chocolate "Napoleon"

Chocolate "Napoleon" is one of the many options for making this stunning dessert. There are many recipes for a wonderful treat. In this article we want to bring the best of them. The recipe for a chocolate cake "Napoleon" is not too different from the classic, so if you master its preparation, it will not be difficult for you to change it a little. In the end, you will get a favorite dessert with a new taste.

So, for the preparation of chocolate oil, we need:

1. Butter - 210 g.
2. Flour - 100 g.
3. Black chocolate - 100 g.

For the cake:

1. Chocolate oil - 410 g.
2. A pound of flour.
3. One egg.
4. Cocoa - 35 g.
5. A pinch of salt.
6. Water (necessarily cold) - 290 g.
7. Lemon juice is a tablespoon.

For cream:

1. A glass of sugar.
2. A glass of milk.
3. One hundred grams of dark chocolate.
4. One egg.
5. A tablespoon of starch.
6. Sugar vanilla - 10 g.

For decoration:

1. Walnuts - 70 g.
2. Trimming of the cake.

Chocolate "Napoleon": the recipe of the test

First, you need to make a chocolate butter. To do this, in a water bath, we top off the chocolate and add a soft butter (creamy) to it. Mix the ingredients and add the sifted flour, after which we knead the mass to a smooth uniform state. The received weight we put in ware and we close with a food film or a cover, and then we send in a freezer for an hour for full hardening.

And now you can go to the preparation of the test. To do this, sift flour, dividing it into two parts. One hundred gram should be poured into a separate container for sprinkling. Next, we mix cocoa and flour. In a glass, stir the egg with cold water and pour the solution into the flour, adding lemon juice and salt. We add another hundred grams of water (only cold) and quickly mix the dough. Then roll it into a bowl, cover with a towel and let it stand for twenty minutes.

Then the dough is rolled into a layer, preferably it should be given a rectangular shape. It is better to make the edges thinner than the middle. On top of the cake sprinkled with flour, cover with a towel and let us brew for ten minutes.

We take the frozen chocolate mass from the freezer and adjust it with a knife. Next, the chips are laid out with an even layer on the dough, stepping back from the edges by two centimeters, and pressing the mass against the cake. We wrap the dough over the short edges and patch it. The oil should be inside. Again, cover the dough with a towel and leave it to lie still ten minutes. Then again turn the layer along the short sides in the middle (by ¼ of the length). The result is a bar in four layers. We wrap it in a towel and put it in the refrigerator for 20 minutes.

After a while, we take out the dough and carefully roll it into a layer no more than one centimeter thick. We repeat the process of folding the mass four times, after which we put the dough into the refrigerator for another twenty minutes.

Then the whole procedure is done two more times. We divide the finished dough into equal parts. There should be six. Each of them is very thinly rolled out and transferred to parchment, carving a round cake. Cuttings should not be removed from paper, because they are then used to decorate the cake. Bake the billets at 200 degrees for ten minutes. As a result, we should have six cakes.

Custard preparation

Since we are preparing a chocolate "Napoleon" with a custard, we should prepare this cream. To do this, rub the egg to a white state with vanilla and sugar, adding starch and milk. The resulting mixture on a slow fire is brought to a thickening. Then we remove the dishes from the plate and put in the cream broken pieces of chocolate. Stir the mass until the chocolate melts and the cream becomes homogeneous. Cover the mixture with a film and put it in the refrigerator.

Mild oil whisk with a mixer, adding a cold chocolate cream. In order to beautifully decorate the cake "Napoleon" (chocolate), chop the walnuts and cakes in a blender. If you like cinnamon, then you can add a little too.

Picking up the cake

Now, when all the ingredients are ready, we collect the chocolate "Napoleon". We apply cream to the cream and add one to the other. They need to be pressed down a little. Boka and top also lubricate the cream and sprinkle with crumbs. So our chocolate "Napoleon" is ready (photo is given in the article). At night, it can be put in the refrigerator, so that the cakes are well soaked in cream.

Napoleon with condensed milk: ingredients

We offer one more option for the preparation of the chocolate Napoleon.

Ingredients for Cream:

1. Condensed milk - 390 g.
2. Cream (certainly fatty, at least 35%) - 400 ml.
3. Two tablespoons of sugar.
4. Egg yolks - 4 pcs.
5. Chocolate (black bitter) - 120 g.
6. Water - 70 ml.
7. A tablespoon of cognac or liquor.

For the cake:

1. Smetana fat content of at least 25% - 200 g.
2. Butter - 220 g.
3. Flour - 390 g.
4. One egg.
5. ½ teaspoon of soda.
6. A pinch of salt.
7. ½ teaspoon lemon juice.
8. Tablespoon of cocoa powder.

The recipe for "Napoleon"

Chocolate "Napoleon" (the recipe with the photo is given in the article) is prepared not more difficult than the classical version.

Chilled butter should be finely chopped, add cocoa powder, sour cream. All ingredients must be mixed thoroughly. After this, you must enter flour, egg, salt, soda, which is extinguished with lemon juice. Then knead the dough and divide it into equal parts. All of them are sent to the refrigerator for an hour.

Meanwhile we will prepare the cream. We divide the eggs into yolks and squirrels. In this recipe, we do not need proteins at all, so they can be used to prepare another dish. Mix the yolks with water and beat well until smooth. Add the condensed milk to the mass and put the container on the stove. Cook the mixture on the slowest heat until thickening. The cream is prepared a little longer than the usual custard. As soon as you see the first bubbles on the surface, the dishes must be removed from the fire.

Now add the chocolate to the cream and hinder the whisk until it melts. Next, the finished mass is beaten with a mixer until an airy consistency is obtained. As soon as the cream cools a little, we send it to cool further into the refrigerator.

In the meantime, we can start making cakes. Roll one piece on the parchment and make a few punctures with a fork. Each biscuit is baked for about six to seven minutes at 200 degrees. After preparing gradually all the cakes, you can start assembling the cake.

We take out the cream from the refrigerator. In a separate bowl, whip cold cream with two tablespoons of sugar until peaks form. A few spoonfuls of cream are added to the cream mass and mixed with a whisk. Then we report the rest of the cream and mix the ingredients again. You also need to add a liqueur. This cream has a very delicate taste, reminiscent of something that melted ice cream.

Each cake is thoroughly smeared with creamy mass. On the side surface of the finished product, we also apply a cream. We send the chocolate "Napoleon" to the refrigerator.

Chocolate cream for "Napoleon"

If you prefer a classic version of cakes for your beloved "Napoleon", then unusual notes can be added using a chocolate cream.

To prepare it we will need:

1. Five yolks.
2. 2.5 cups of flour.
3. Butter - 370 g.
4. Vanillin - 1 g.
5. A glass of sugar.
6. Dark chocolate is 160 g.
7. Milk - 540 g.

First, we prepare the milk basis for the cream. To do this, add the flour and a little milk to the saucepan and stir it with a corolla so that there are no lumps. Then we introduce yolks and sugar, as well as vanillin with the remnants of milk. Thoroughly mix the mass and cook on the lowest heat until thickening. That's the basis and ready.

Next, the chocolate is heated using a microwave oven. For its further use, it must be allowed to cool to room temperature.

We beat the oil until a lush mass is obtained. Without stopping the process, add the melted chocolate. As a result, we get a chocolate-oil mixture. In it in separate parts we introduce a milk basis and again whisk. It is very important that all components from which the cream is prepared are of approximately the same temperature (better than room temperature). That's ready chocolate cream for "Napoleon".

Instead of an afterword

We hope that our recipes will be useful to the hostesses. Perhaps not everyone will like the new taste of delicacies, but still such a "Napoleon" is worth trying to all chocolate lovers. They will definitely appreciate the dessert.