📝 About This Recipe
Born in the legendary Prague Restaurant in Moscow during the Soviet era, this cake is Russia's answer to the Austrian Sacher Torte, but with a richer, more velvety twist. It features layers of airy chocolate chiffon sponge soaked in a light syrup, filled with a silky condensed milk buttercream, and encased in a glossy chocolate ganache. This cake is the epitome of nostalgic elegance, offering a deep cocoa flavor balanced by a signature layer of tart apricot jam.
🥗 Ingredients
For the Chocolate Sponge
- 6 large Eggs (separated, at room temperature)
- 150 grams Granulated Sugar (divided into two equal parts)
- 115 grams All-purpose Flour (sifted)
- 25 grams Unsweetened Cocoa Powder (high quality)
- 40 grams Unsalted Butter (melted and cooled)
For the Prague Buttercream
- 1 large Egg Yolk
- 20 ml Water
- 120 grams Sweetened Condensed Milk
- 200 grams Unsalted Butter (softened to room temperature)
- 10 grams Unsweetened Cocoa Powder
- 1 teaspoon Vanilla Extract
Assembly and Glaze
- 50 grams Apricot Jam (strained/smooth)
- 100 grams Dark Chocolate (at least 60% cocoa)
- 60 grams Unsalted Butter (for the glaze)
👨🍳 Instructions
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1
Preheat your oven to 170°C (340°F). Grease the bottom of a 9-inch (23cm) springform pan and line it with parchment paper; do not grease the sides as this helps the sponge climb.
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2
In a large bowl, whisk the 6 egg yolks with 75g of sugar until the mixture is pale, thick, and leaves a ribbon trail when the whisk is lifted.
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3
In a separate clean bowl, whisk the 6 egg whites until soft peaks form. Gradually add the remaining 75g of sugar and continue whisking until stiff, glossy peaks form.
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4
Gently fold the egg whites into the yolk mixture using a spatula, being careful not to deflate the air.
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5
Sift the flour and cocoa powder together. Gradually fold the dry ingredients into the egg mixture in three batches. Finally, pour the melted butter down the side of the bowl and fold in quickly.
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6
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then invert onto a wire rack to cool completely. Ideally, let the sponge rest for 8 hours before slicing.
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7
Prepare the cream base: In a small saucepan, whisk the egg yolk and water. Stir in the condensed milk. Cook over low heat, stirring constantly, until the mixture thickens to a custard-like consistency. Do not boil. Remove from heat and let cool completely.
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8
In a medium bowl, beat the softened butter until pale and fluffy. Slowly add the cooled custard base one tablespoon at a time while continuing to beat. Finally, sift in the cocoa powder and add vanilla, whisking until smooth.
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9
Slice the cooled sponge horizontally into three even layers using a serrated knife.
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10
Place the bottom layer on a cake board. Spread half of the chocolate buttercream evenly over it. Top with the second layer and spread the remaining buttercream. Place the third layer on top.
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11
Warm the apricot jam slightly and brush it in a thin, even layer over the top and sides of the cake. This seals the crumbs and provides a smooth surface for the glaze. Chill the cake for 30 minutes.
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12
Make the glaze: Melt the dark chocolate and butter together in a bain-marie or microwave in 20-second bursts. Stir until perfectly glossy and smooth.
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13
Place the chilled cake on a rack over a tray. Pour the glaze over the center of the cake, letting it run down the sides. Use an offset spatula to smooth the top if necessary. Chill for at least 2 hours before serving.
💡 Chef's Tips
For the best texture, bake the sponge the day before you plan to assemble the cake; it becomes less crumbly and easier to slice. Ensure the butter and the cooked custard base for the cream are at the same room temperature to prevent the buttercream from curdling. If the buttercream does curdle, gently warm the bowl over warm water for 10 seconds and beat again. Use high-quality Dutch-processed cocoa powder for that authentic, deep 'Prague' color and flavor. To get perfectly clean slices, dip your knife in hot water and wipe it dry between every single cut.
🍽️ Serving Suggestions
Serve with a dollop of lightly sweetened whipped cream to balance the density of the chocolate. Pairs beautifully with a strong Russian black tea served with a slice of lemon. For an after-dinner treat, serve alongside a small glass of cherry brandy or Cognac. Add a few fresh raspberries on the side for a pop of acidity and color. Enjoy a slice at room temperature to fully appreciate the silky texture of the condensed milk buttercream.