Cake Black Prince

To prepare the cake, the black prince will need the following ingredients: wheat flour (I have the highest grade), kefir of any fat content (I used 2.5%), sugar and sugar powder, oily sour cream, cherries, corn starch, high-quality butter, chicken medium-sized eggs (45-50 grams each), ugly powder cocoa, chocolate and food soda.

Let's start with the preparation of chocolate biscuit. Immediately turn on the oven at 180 degrees. I have an ordinary gas stove, heating the lower. All products for chocolate cake must be at room temperature, so take them out of the refrigerator in a couple of hours. We sift 300 grams of wheat flour (of the highest grade) in a separate bowl, add 40 grams of high -quality cocoa powder (this time I prepared with a new one and impressed the result) and 1 teaspoon (without a slide) of baking soda.

Mix thoroughly with a spoon or fork so that dry ingredients are evenly dispersed along the mixture. Do not forget to sift through a small sieve, since soda is most often knocked down with lumps, which in the finished cake will give bitterness.

In another larger container (I have a bowl of a mixer) we break a pair of chicken eggs, add 200 grams of sugar to them.

Beat everything with a mixer at high speed about 5-7 minutes until the sugar crystals are completely dissolved. Eggs with sugar should be greatly increased in volume, and the mass itself becomes airy and fluffy. Add 250 milliliters of kefir (any fat content), mix everything actively or beat with a mixer literally a few seconds. Tip: kefir is best used not the first freshness, that is, so that it is sour — then the pastries will be higher and more magnificent.

Following (and it is possible to be prior to kefir — not fundamentally) pour 80 grams of melted and already cooled butter. Mix again or beat for a few seconds with a mixer at low speed.

Finally, there is a turn of dry components for the future chocolate cake. Pour the flour mixture with cocoa and soda, which is simply manually interfered with a whisk or spatula. As an option, you can completely mix everything with a mixer at the lowest speed.

As soon as there are no dry lumps of flour with cocoa, we stop mixing. According to the density, the dough for chocolate biscuit on kefir turns out like a dough for oalads — it is not very thick, but not liquid. In other words, the dough does not flow, but lazily crawls if you tilt the dishes.

The baking dish I use a detachable with a diameter of 18 centimeters (you can take a larger size, then the cake will turn out below), it is not necessary to lubricate it with oil, but this is out of request. Metal shapes, as a rule, I lay it with parchment paper. To do this, the inner surface is lubricated with a thin layer of refined vegetable oil — it helps the paper stick and hold well. A circle of paper is placed on the bottom, the diameter of which is measured in advance. Well, the walls are just a cut (above the sides of a couple of centimeters) of baking paper, which is folded and inserted into the shape. We press the paper to the walls — thanks to the clock, they stick and do not deform. We shift the chocolate biscuit dough into the shape, level it with a spoon or spatula and put it in the preheated oven to the average level. Let me remind you that I have a gas plate and heats only from below.

We bake the biscuit at 180 degrees about 1 hour (time depends on the characteristics of each oven). This time my cake was ready after 1 hour 10 minutes. We must check the finished baking on a dry beam — pierce a wooden skewer or toothpick in the highest place and, if it comes out dry, the cake is ready.

Remove the walls of the mold and paper walls. The chocolate biscuit itself is completely cooled — it is best to do it on the grill (then it does not dive your bottom). About 40 minutes (this is for those who are in a hurry) baking will cool completely. If you transfer to the balcony, maybe less …

While cooling the chocolate base for the future cake of the Black Prince, we will take up the filling. In a small saucepan or saucepan we put 250 grams of berries (if you have a cherry with bones, remove them), pour 70 grams of sugar and 1 tablespoon of corn starch.

We put everything on medium fire and, stirring, boil 2-3 minutes after boiling. During heat treatment, the berries will give juice, the sugar will completely dissolve, and the starch will thicken and tie the liquid. After complete cooling, you will turn out a thick jelly with whole berries.

When the chocolate biscuit on kefir completely cools, it will need to be cut into 3 cakes. Since the hat turns out convex, it is advisable to cut it off (it is most convenient to cut it with a knife), but a little — literally a couple of centimeters that are strongly bulging. The biscuit itself is cut into 3 identical cakes. I do this like this: at first I make shallow cuts with a knife-knife around the circle, after which I cut the biscuit using a conventional thread. This time I decided to use a special string, but when working with it you need to have a couple more hands (I asked my husband to hold a biscuit, otherwise he constantly fidgeted).

Finally, we will prepare a sour cream, which consists of only 2 ingredients and is made easier. Put 400 grams of oily sour cream in a tank for whipping — it should be cold. Add 80 grams of powdered sugar (if desired, you can take more or less). I recommend using the powder, since even with prolonged whipping in cold sour cream, not all sugar crystals can dissolve. A few more words about the sour cream itself: for the cake, the Black Prince, Paul Robson, Pancho and like him always choose an exclusively fat product. I read on many culinary sites that, they say, lovers of all kinds of diets can easily use at least 10% sour cream if they are afraid of extra calories. No, wrong! The low -fat sour cream will never be in life, but will remain a liquid kefir (the sugar will make it even a slurry). Either the matter is fat — it whips into the air, light and relatively (not so much as to plant it with a confectionery bag) a stable cream.

Beat sour cream with sugar powder at the highest speed of about 10-12 minutes, until it increases in volume. Another guideline of readiness of sour cream: it will have a relief, that is, clear and rather stable stains that do not swim will remain from the corolla. In other recipes in the comments, the girls wrote that homemade fat sour cream is instantly interrupted (literally in a couple of minutes), turning into oil. That is why you carefully follow the whipping process if you have such a fat product!

We start assembling a chocolate cake Black Prince. On a flat plate or dish we put the lower cake. I put the cakes in the reverse order (that is, turning the biscuit turning over), so that a slightly convex top perfectly lay down in a perfectly flat dish. Grandly lubricate it with sour cream with sour cream. In general, it is important to calculate the amount of cream so that there are enough 2 cakes on a layer, on the sides and top of the cake (there should not be a lot of cream on top).

Cherry filling (it has already cooled down, remember?) We distribute on top of the sour cream so that it is enough for 2 layers and, if desired, to decorate the top of the cake.

We collect the rest of the cakes, cream and filling. It turns out 3 chocolate cakes, 2 layers of sour cream and 2 layers of cherry filling. See, the cherry jelly wanted to run away? Do not worry, he did not flow, I removed it. But if we used the berry not welded to starch, there would be so many juice that the whole cream would have turned into an incomprehensible what. Of course, as an option, you can simply push the berries on a sieve to remove this very juice, but why, if it can be used in the cake.

We generously coat the sides of the cake with cream and cover the top. What can remain on a plate, transfer to the top of the cake. For a while (for 20-30 minutes) we transfer the black prince almost already ready cake (although it looks like a snow-white one) and a refrigerator so that the sour cream grabs.

In the meantime, chop chocolate on a coarse grater. As I already wrote above, it is not necessary to use Gorky (and I had my favorite, 90%) — milk is suitable. Then the sprinkle will turn out not with bitterness, but pleasantly sweet.

We generously cover the cake with chocolate chips — you will have to tinker for about 20 minutes if you love so that it is beautiful and neat. We put the finished cake in the refrigerator and let it brew, to advise at least 1-1.5 hours. Do not forget that they do not store sour cakes for a long time — it is better no more than a day, a half -outlet, since whipped sour cream quickly spoils.

Decoration of cakes is not my horse, so today I chose the style of minimalism. The most beautiful and even cherries that I immediately took out from the hot jelly and transferred to a separate plate were used. The eye demanded fresh greenery … since fresh mint for two months has not come across to me in stores, it was decided to use thyme twigs. This fragrant grass in our house is constantly: I buy meager reserves of hypermarkets, mine, dry and brew in the form of tea (along with chamomile). In fact, this is our thyme — an extraordinary aroma that evokes memories of summer, rest in the forest …

The black prince cake is chocolate cakes, sour cream, cherry filling and grated chocolate. Simple, but very tasty!

By the way, I made a cut after 1 hour from the moment of the final assembly of the cake. Helen, thank you very much for this delicious and fragrant order. I really hope that the recipe will come in handy, and the result will please. Prepare for health, friends, and pleasant to you appetite!