Chocolate "Napoleon": cake recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

For many of us, Napoleon is our favorite dessert. We want to tell all admirers of the cake about how to make chocolate "Napoleon". It will certainly appeal to all lovers of chocolate delicacies.

Ingredients for Chocolate Napoleon

Chocolate "Napoleon" - one of the many options for preparing this amazing dessert. There are many recipes for great treats. In our article we want to bring the best of them. The recipe for Napoleon chocolate cake is not too different from the classic one, so if you are good at making it, then it will not be difficult for you to change it up a bit. As a result, you will get your favorite dessert with a new taste.

So, to make chocolate butter we need:

1. Butter – 210 g.
2. Flour - 100g
3. Dark chocolate - 100g

For cakes:

1. Chocolate Butter – 410g
2. Half a kilo of flour.
3. One egg.
4. Cocoa - 35g
5. Pinch of s alt.
6. Water (necessarily cold) - 290 g.
7. Lemon juice - canteenspoon.

For buttercream:

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

For decor:

1. Walnuts - 70g
2. Piece cuts.

Chocolate "Napoleon" dough recipe

First you need to prepare the chocolate butter. To do this, melt the chocolate in a water bath and add soft butter (butter) to it. We mix the ingredients and introduce the sifted flour, then knead the mass until a smooth homogeneous state. Put the resulting mass in a bowl and cover with cling film or a lid, and then send it to the freezer for an hour to solidify completely.

And now you can proceed to the preparation of the dough. To do this, sift the flour, dividing it into two parts. One hundred grams must be poured into a separate container for sprinkling. Next, mix cocoa and flour. In a glass, stir the egg with cold water and pour the solution into the flour, adding lemon juice and s alt. Add another hundred grams of water (only cold) and quickly knead the dough. Then roll it into a ball, cover with a towel and let it stand for twenty minutes.

Then roll out the dough into a layer, preferably to give it a rectangular shape. It is better to make the edges thinner than the middle. Sprinkle the cake with flour on top, cover with a towel and let it brew for ten minutes.

We take out the frozen chocolate mass from the freezer and cut it with a knife. Next shavingsspread evenly on the dough, retreating from the edges by two centimeters, and press the mass to the cake. Wrap the dough along the short edges and pinch it. The oil should be inside. Cover the dough again with a towel and leave it to lie down for another 10 minutes. Then again we turn the layer along the short sides into 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 fridge for 20 minutes.

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

Next, we do the whole procedure two more times. Divide the finished dough into equal parts. There should be six of them. We roll each of them very thinly and transfer it to parchment, cutting out a round cake. Trimmings should not be removed from the paper, as they are then used to decorate the cake. We bake the blanks at 200 degrees for ten minutes. As a result, we should get six cakes.

Preparing custard

Since we are preparing chocolate "Napoleon" with custard, we should prepare this very cream. To do this, grind the egg until white with vanilla and sugar, adding starch and milk. Bring the resulting mixture to a boil over low heat. Then we remove the dishes from the stove and put the broken pieces of chocolate into the cream. Stir the mass until the chocolate melts and the cream becomeshomogeneous. Cover the mixture with foil and put it in the refrigerator.

Beat soft butter with a mixer, adding cold chocolate cream. In order to beautifully decorate the Napoleon cake (chocolate), grind walnuts and cakes in a blender. If you like cinnamon, then you can add a little too.

Assembling the cake

Now that all the ingredients are ready, we assemble the chocolate "Napoleon". Lubricate the cakes with cream and stack one on top of the other. They need to be pressed down a bit. We also grease the sides and top with cream and sprinkle with crumbs. So our chocolate "Napoleon" is ready (photos are given in the article). You can put it in the refrigerator overnight so that the cakes are well saturated with cream.

Napoleon with condensed milk: ingredients

We offer another option for making chocolate Napoleon.

Cream Ingredients:

1. Condensed milk – 390g
2. Cream (of course fat, not less than 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 cakes:

1. Sour cream with a fat content of at least 25% - 200 g.
2. Butter – 220g
3. Flour - 390g
4. One egg.
5. ½ teaspoon baking soda.
6. Pinch of s alt.
7. ½ teaspoon lemon juice.
8. A tablespoon of cocoa powder.

Napoleon Recipe

Chocolate "Napoleon" (recipe withphoto is given in the article) is prepared no more complicated than the classic version.

Chilled butter must be finely chopped, add cocoa powder, sour cream. All ingredients must be mixed thoroughly. After that, it is necessary to introduce flour, egg, s alt, soda, slaked with lemon juice. Then knead the dough and divide it into equal 18 parts. We send them all to the refrigerator for an hour.

In the meantime, let's make the cream. Divide the eggs into yolks and whites. In this recipe, we do not need proteins at all, so they can be used to prepare a different dish. Combine the yolks with water and beat well until smooth. Add condensed milk to the mass and put the container on the stove. Cook the mixture on the slowest heat until thickened. The cream takes a little longer to cook than regular custard. As soon as you see the first bubbles on the surface, the dishes must be removed from the heat.

Now add chocolate to the cream and stir with a whisk until it melts. Next, beat the finished mass with a mixer until an airy consistency is obtained. As soon as the cream has cooled down a bit, we send it to cool further in the refrigerator.

In the meantime, we can start making cakes. We roll out one part on parchment and make several punctures with a fork. We bake each cake for about six to seven minutes at 200 degrees. Having prepared all the cakes gradually, you can start assembling the cake.

We take out the cream from the refrigerator. In a separate bowl, beat the cold cream with two tablespoons of sugar untilpeak formation. Add a few tablespoons of cream to the creamy mass and mix with a whisk. Then we report the rest of the cream and mix the ingredients again. You also need to add liquor. This cream has a very delicate taste, somewhat reminiscent of melted ice cream.

Each cake is carefully coated with creamy mass. We also apply cream on the side surface of the finished product. We send the chocolate "Napoleon" to the refrigerator.

Chocolate cream for Napoleon

If you prefer the classic version of cakes for your favorite "Napoleon", then you can add unusual notes using chocolate cream.

For its preparation we need:

1. Five yolks.
2. 2, 5 cups flour.
3. Butter – 370g
4. Vanillin - 1 g.
5. Glass of sugar.
6. Dark chocolate - 160g
7. Milk - 540g

First, let's prepare the milk base for the cream. To do this, add flour and a little milk to the saucepan and stir with a whisk so that there are no lumps. Then we introduce the yolks and sugar, as well as vanillin with the rest of the milk. Thoroughly mix the mass and cook over low heat until thickened. Here is the base and ready.

Next, melt the chocolate in the microwave. For further use, it must cool to room temperature.

Beat butter until fluffy. Without stopping the process, add melted chocolate. As a result we havea chocolate-butter mixture is obtained. We introduce the milk base into it in separate parts and whisk again. It is very important that all the components from which the cream is prepared are approximately the same temperature (preferably room temperature). So the chocolate cream for Napoleon is ready.

Instead of afterword

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