Delicious chocolate Napoleon cake. Chocolate "Napoleon"

My favorite cake is Napoleon! The classic version, light, with custard. But you already know that I am a restless adventurer and experimenter... And then one day I thought: what if I made... a chocolate Napoleon? And with Tauride chocolate cream!
And this is how it turned out!

Ingredients:
Dough:
- 4.5 cups flour;
- 500 g margarine;
- 2 eggs;
- 2-3 tablespoons of cocoa;
- 1 teaspoon of soda;
- 1 tablespoon of vinegar.

Cream:
- 0.5 l of milk;
- 125 g butter;
- 2 heaped tablespoons of flour;
- 0.5 glass of sugar;
- a pinch of vanilla sugar;
- 2 tablespoons of toffee (boiled condensed milk) or a little more regular condensed milk;
- 1-2 tablespoons of cocoa powder - preferably not plain, but the best, chocolate! If there is one in your area, I haven’t seen it yet. 🙂

Napoleon chocolate recipe:

We prepare the dough for chocolate Napoleon in exactly the same way as for a simple one, with the only difference being that cocoa is added to the dough.

Pour flour onto the table (or onto confectionery parchment) and add cocoa powder to the flour.

We also put softened margarine there.

Use a knife to chop it into crumbs and put it back into a pile again. Now we will arrange a home volcano! At the top of the slide we make a depression, pour soda into it and extinguish it.

After mixing, again make a mound with a depression and drive the eggs into it.

Knead the dough well with your hands until smooth and divide into 4 parts.

Place the dough in the refrigerator for 1 hour. Then, one by one, we roll out the cakes on a table sprinkled with flour: having rolled one thinner, crush it on top with flour and roll it onto a rolling pin, transfer it to a greased baking sheet and unroll it there. To prevent the cake from bubbling, you need to poke it with a fork.

Bake in an oven preheated to 200-220C for about 15 minutes, while baking, roll out the next one. There are 4 cakes in total.

We move the cakes from the baking sheet to a tray, let them cool, and in the meantime we will cook Tauride custard - the recipe can be found at the link.

We cut the cakes into shape, depending on what kind of Napoleon you want, round or rectangular, and coat with cream.

Sprinkle the cake with crumbs from the cake layers. Let it soak for an hour or two, and then you can try!

But, to be honest, I still like the classic Napoleon better. But chocolate is not for everyone. What do you think? 🙂

Napoleon cake is a favorite treat for many people with a sweet tooth. However, everyone is familiar with the taste of the dessert in its classic version, and for chocolate lovers there are special recipes for making homemade cakes. Chocolate Napoleon has an unusual taste and attractive appearance, and to prepare it, you can use different recipes.

Napoleon recipe with chocolate cream

To make chocolate Napoleon cake, prepare the following ingredients.

For the chocolate butter:

butter – 200 g;
dark chocolate bar – 100 g;
100 g flour.

For the test:

0.5 kg flour;
chocolate butter – 400 g;
30 g;
280 g cold water;
one egg;
a tablespoon of lemon juice;
a pinch of salt.

For cream:

butter – 200 g;
milk and sugar – 200 g each;
100 g dark chocolate;
egg;
10 g vanilla sugar;
a tablespoon of starch.

For frosting the cake:

cake trimmings;
nuts – 50 grams.

According to this recipe, prepare chocolate “Napoleon”, adhering to the following scheme:

Prepare chocolate butter: Break the chocolate bar into pieces, place in a saucepan and place in a water bath. Add softened butter, stir, add sifted flour and knead everything until a smooth, homogeneous mass is formed. Place the prepared butter in a bowl, cover with cling film and place in the refrigerator to harden for 1 hour.

While the chocolate butter is setting in the refrigerator, start preparing the cake batter. To do this, sift 400 g of flour and cocoa into a deep bowl, mix well.

Beat an egg into a glass, fill it to the top with cold water and mix well. Pour this mixture into a bowl with flour and cocoa, add lemon juice and salt. Add another glass of water to this mixture and quickly knead into a smooth dough. Roll the finished dough into a large ball, wrap it in a towel and let it rest for 20 minutes at room temperature.

Roll out the dough into a layer, giving it a rectangular shape. The edges should be thinner than the middle. Sprinkle flour on top of this layer and leave for 10 minutes.

Remove the chocolate butter from the freezer and remove it from the container. Using a knife, shred the chocolate butter.

Place a layer of butter shavings on the rolled out dough, leaving 1.5-2 cm from the edges on each side.

Fold the short sides of the dough layer up towards the middle, pinch the edges. Cover the top with a towel and leave for 5 minutes.

This layer needs to be folded back into the middle along the short sides. You should end up with a block folded 4 times. Wrap this dough in a towel and place in the refrigerator for 20 minutes.

Remove the dough from the refrigerator and carefully roll it into a layer about 1 cm thick. Repeat the procedure of folding the layer into 4 layers again and put it in the refrigerator again for 20 minutes. Repeat these steps two more times.

Cut the finished dough into 6 equal parts. Roll each of them into a thin layer and cut out a circle of the desired diameter. Bake each cake in the oven at 200 degrees for 7-10 minutes. There is no need to throw away the trimmings; they will be used to sprinkle on the cake.

While the cakes are cooling, prepare the custard: Mash the egg with sugar and vanilla until white. Add milk and starch to this mass, put on fire and bring to a boil. Remove from heat, add chopped chocolate, stir until completely dissolved. Cover the mixture with cling film and cool.

Beat the softened butter with a mixer, gradually adding the cooled cream.

Grind the cake scraps and nuts in a blender; if desired, you can add cinnamon.

Place the cakes on top of each other, greasing them well with cream. Generously coat the sides and top of the cake with chocolate cream and sprinkle with crumbs. “Napoleon” with chocolate cream, put it in the refrigerator overnight.

In the photo, the chocolate “Napoleon” is decorated with cream flowers. You can decorate the cake at your own discretion.

There are other recipes for Napoleon chocolate cake that can be used to prepare delicious pastries at home.

Chocolate Napoleon with almonds

To make Napoleon cake with chocolate cream, use the following products.

For the test:

eggs – 8 pcs.;
sugar – 280 g;
dark chocolate and flour - 150 g each;
10 g each of baking powder and ground cinnamon;
almonds – 100 g;
ground cloves – 5 g;
cognac – 50 ml;
butter – 80 g.

For cream:

200 g;
milk – 600 ml;
sugar – 240 g;
butter – 250 g;
40 g instant coffee and cocoa powder;
2 eggs;
flour – 60 g.

According to this recipe, prepare “Napoleon” with chocolate cream according to this scheme:

1. Separate the yolks from the whites, combine them with half the sugar and beat with a mixer. Mix the remaining half of the sugar with the whites and beat separately into a thick foam.

2. Melt the chocolate in a water bath and mix it with the whipped yolks, add flour, cinnamon, chopped almonds and cloves.

3. Carefully fold the egg whites into this mixture and pour in the cognac., mix everything in a circular motion.

4. Wrap the dough tightly in cling film and place in the refrigerator for two hours. When the dough is ready, divide it into six equal parts and roll out thin layers. Bake each cake separately for no longer than 10 minutes.

5. Prepare the cream: beat the eggs separately with a whisk, add coffee, cocoa powder and flour to them, stirring thoroughly so that there are no lumps.

6. Pour in a little milk to make a mixture with the consistency of thick sour cream. Place the rest of the milk in a saucepan on the fire, bring to a boil and combine with the egg-flour mixture. Add sugar, reduce heat and cook for about 20 minutes, stirring constantly.

7. Grate dark chocolate, place in this hot mass and stir until it is completely dissolved.

8. Give the cakes the desired shape, coat them with chocolate cream. Grind the scraps into crumbs and sprinkle over the top and sides of the cake.

Place the chocolate Napoleon with custard in the refrigerator until the morning.

Napoleon cake with chocolate glaze

“Napoleon” in chocolate glaze is prepared according to the recipe above, but you will also need products for the glaze. For it, take the following ingredients:

3 tbsp. l. cocoa;
milk or cream - 5-6 tbsp. l.;
sugar – 2 tbsp. l.;
butter – 70 grams.

To decorate the cake, prepare the icing:

1. Mix sugar with cocoa.

2. Add milk and butter.

3. Place the container with these components on the fire, bring to a boil, stirring them constantly.

4. Let the icing cool slightly and pour it over the cake.. Sprinkle the edges of the Napoleon with crumbs or decorate with walnuts.

Such chocolate Napoleon recipes with photos will make the process of preparing dessert simple and enjoyable.

When I was a child, I simply adored this cake and it seemed to me that there was nothing tastier in the world. No sponge cakes with roses could compare with the delicate crumbly structure of the Napoleon cake. And this combination of salty cakes with sweet cream - mmm... delight.

Years passed, new cake recipes appeared, new tastes formed, but no, no, I still remember that forgotten and distant taste of cake from childhood.

The most interesting thing is that I tried the perfect cake from my friend’s mother. My friend and I, when we were still schoolgirls, then tried to repeat it, but nothing worked out for us, we ended up with a different taste, a different cake. We did everything wrong, so the result was different.

Recently I came across the correct recipe for cakes, with proven proportions, and immediately wanted to repeat it. There is no such recipe on the website. Of course, the simplest butter custard is suitable for this cake, but I went the simplest route and prepared a homemade Napoleon cake with chocolate cream.

So, to bake crumbly cake layers for the Napoleon cake, take the following products.

Mix ice water, egg, salt, vinegar in a container. The total amount of liquid should be 250 ml. If you get a larger quantity, then only 250 ml is added to the dough. Place the resulting mixture in the refrigerator.

Grate the cold butter into the flour, periodically shaking the pieces of butter with the flour to form crumbly butter-flour crumbs. Add vanillin here. It is important not to heat the oil with your hands. Remove the ice-cold liquid from the refrigerator and pour it into the dry ingredients.

Quickly gather the dough into one lump, trying not to knead it at all. Place the dough in a plastic bag and leave in the refrigerator overnight. As a last resort, you can keep the dough in the refrigerator for an hour and a half.

Then divide into equal pieces, the number depends on the height of your cake and its shape. I took the simple route and decided to roll out the dough to the size of my baking sheet, rectangular in shape. Each piece is the right size for my oven.

While one piece is being rolled out, the rest should be kept in the refrigerator. If necessary, add flour to make rolling easier.

Before baking, the cake should be pricked with a knife or fork. Bake at 200 degrees until golden brown.

While one cake is baking, the next one is rolled out. In total you need to bake 6 pieces. But if you want to make a round cake, then it is best to cut out the cakes on a plate and bake them in a round shape.

These are the ruddy and very fragile cakes I got. They break when touched, you need to treat them like a crystal vase from some Chinese dynasty)))

While the cakes are cooling, prepare the cream. I bought this version of dry cream. It is enough to dilute it with water and beat with a mixer with the addition of powdered sugar. I added powder because the cream was not too sweet, and I needed something sweeter to combine with the salty cakes.

The cream turns out lush, similar to cream. For lovers of the classic version of the cake, you can prepare butter custard. First, then it is whipped with soft butter.

Baked cakes should be trimmed. Doing this, let me tell you, is not easy. Because they are very tender and fragile. I succeeded))) The cake scraps are used to top the cake; they are simply rubbed together by hand.

Grease each cake with cream.

Don't forget to grease the sides of the cake and then sprinkle with crumbs. Homemade Napoleon cake with chocolate cream is ready.

The photo shows how fragile the texture is. Enjoy your tea.

For many of us, Napoleon is our favorite dessert. We would like to tell all cake lovers about how you can make chocolate Napoleon. It will surely appeal to all lovers of chocolate treats.

Ingredients for chocolate Napoleon

Chocolate Napoleon is one of the many options for preparing this amazing dessert. There are many recipes for wonderful delicacies. In our article we want to present the best of them. The recipe for Napoleon chocolate cake is not too different from the classic one, so if you can handle preparing it, then it won’t be difficult for you to change it a little. As a result, you will get your favorite dessert with a new taste.

So, to prepare chocolate butter we will need:

Butter - 210 g.
Flour - 100 g.
Dark chocolate - 100 g.

For the cakes:

Chocolate butter - 410 g.
Half a kilogram of flour.
One egg.
Cocoa - 35 g.
A pinch of salt.
Water (necessarily cold) - 290 g.
Lemon juice - a tablespoon.

For buttercream:

A glass of sugar.
A glass of milk.
One hundred grams of dark chocolate.
One egg.
A tablespoon of starch.
Vanilla sugar - 10 g.

For decoration:

Walnuts - 70 g.
Cake trimmings.

Chocolate “Napoleon”: dough recipe

First you need to prepare. To do this, melt the chocolate in a water bath and add soft butter (butter) to it. Mix the ingredients and add the sifted flour, then knead the mixture until smooth. Place the resulting mass in a bowl and cover with cling film or a lid, and then put it in the freezer for an hour to harden completely.

Now you can move on to preparing 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 salt. Add another hundred grams of water (cold only) and quickly knead the dough. Then we roll it into a ball, cover it with a towel and let it stand for about twenty minutes.

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

We take the frozen chocolate mass out of the freezer and trim it with a knife. Next, spread the shavings in an even layer on the dough, retreating two centimeters from the edges, and press the mixture onto the crust. We 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 for another ten minutes. Next, we again fold the layer along the short sides into the middle (by ¼ of the length). The result is a block of four layers. We wrap it in a towel and put it in the refrigerator for 20 minutes.

After some time, 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 again, after which we put the dough in the refrigerator for another twenty minutes.

Next, we repeat the entire procedure two more times. Divide the finished dough into equal parts. There should be six of them. We roll out each of them very thinly and place them on parchment, cutting out a round cake. The scraps should not be removed from the paper, as they will later be used to decorate the cake. Bake the pieces at 200 degrees for ten minutes. As a result, we should have six cake layers.

Making custard

Since we are preparing chocolate Napoleon with custard, we should prepare this same cream. To do this, grind the egg until white with vanilla and sugar, adding starch and milk. Bring the resulting mixture over low heat until thickened. Then remove the dishes from the stove and put broken pieces of chocolate into the cream. Stir the mixture until the chocolate melts and the cream becomes homogeneous. Cover the mixture with film and put it in the refrigerator.

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

Assembling the cake

Now that we have all the ingredients ready, let’s assemble the chocolate Napoleon. Grease the cakes with cream and stack one on top of the other. They need to be pressed down a little. 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 soaked in the cream.

Napoleon with condensed milk: ingredients

We offer another option for making chocolate Napoleon.

Ingredients for cream:

Condensed milk - 390 g.
Cream (certainly fat, at least 35%) - 400 ml.
Two tablespoons of sugar.
Egg yolks - 4 pcs.
Chocolate (bitter black) - 120 g.
Water - 70 ml.
A tablespoon of cognac or liqueur.

For the cakes:

Sour cream with a fat content of at least 25% - 200 g.
Butter - 220 g.
Flour - 390 g.
One egg.
½ teaspoon of soda.
A pinch of salt.
½ teaspoon lemon juice.
A tablespoon of cocoa powder.

Napoleon's recipe

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

Chilled butter must be finely chopped, add cocoa powder and sour cream. All ingredients must be mixed thoroughly. After this, you need to add flour, egg, salt, soda, slaked with lemon juice. Then knead the dough and divide it into equal 18 parts. We put them all in the refrigerator for an hour.

In the meantime, let's prepare the cream. We divide the eggs into yolks and whites. In this recipe we don’t need proteins at all, so they can be used to prepare another dish. Combine the yolks with water and beat well until smooth. Add condensed milk to the mixture and place the container on the stove. Cook the mixture over low heat until thickened. The cream takes a little longer to prepare 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 a little, we send it to cool further in the refrigerator.

In the meantime, we can start making the cakes. 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 gradually prepared all the cake layers, you can begin assembling the cake.

Take the cream out of the refrigerator. In a separate bowl, beat the cold cream with two tablespoons of sugar until peaks form. Add a few tablespoons of cream to the cream mass and mix with a whisk. Then add 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.

Carefully coat each cake with the creamy mixture. We also apply cream to the side surface of the finished product. Place the chocolate Napoleon in the refrigerator.

Chocolate cream for Napoleon

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

To prepare it we will need:

Five yolks.
2.5 cups flour.
Butter - 370 g.
Vanillin - 1 g.
A glass of sugar.
Dark chocolate - 160 g.
Milk - 540 g.

First, 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 add the yolks and sugar, as well as vanillin with the rest of the milk. Mix the mixture thoroughly and cook over low heat until thickened. Now the base is ready.

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

Instead of an afterword

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

Calories: Not specified
Cooking time: Not specified

Try making an unusual Napoleon cake with chocolate custard. You will pleasantly surprise your loved ones and guests, because a detailed recipe with photos will help you prepare it quickly and easily.

Ingredients:

For the test:

- flour – 3.5-4 tbsp;
- margarine – 125 gr.;
- sour cream 15% - 125 gr.;
- sugar – 125 gr.;
- soda – 1/3 tsp;
- salt on the tip of the knife.

For cream:

- milk – 1 l.;
- eggs – 2 pcs.;
- sugar – 380 gr.;
- flour – 3 tbsp. with a slide;
- cocoa – 30 gr.;
- dark chocolate – 80 gr.;
- vanilla sugar – 1 p.;
- butter – 50 gr.

Recipe with photos step by step:

Dough.
Place the margarine in the freezer for several hours.

Then grate it on a coarse grater, sift in the flour (3 cups so far).

Grind everything into fine crumbs with your hands.

Add soda to sour cream and stir. Add eggs, sour cream, sugar, salt to the flour mixture, start kneading the dough.

Transfer to a work surface and add flour as needed (maybe 0.5 to 1 cup). Focus on the consistency of the dough; it should be soft, elastic and not stick to your hands.

Divide the finished dough into 16 equal parts; it is better to do this using a scale so that you get the same cakes.

Place the dough pieces on a plate and place in the refrigerator freezer for at least 30 minutes. Then take pieces of dough one at a time and roll them into a thin layer. Using a plate with a diameter of 22-24 cm, cut out a circle, leave the trimmings, they will be useful for sprinkling. Prick the crust with a fork in several places.

Bake the cakes in the oven at 200ºC until golden brown.

Cream.
Mix flour and cocoa powder in a saucepan.

And mix into a homogeneous mass using a whisk.

Pour in the milk and place the pan over low heat.

When the mixture becomes warm, add the chocolate broken into pieces. With constant stirring, bring the cream until thick, remove the pan from the heat, add butter and stir.
The chocolate custard is ready.

Assembly.
Place the cakes one by one on a plate, spreading them with cream (one cake takes 4-5 tablespoons of cream).

Spread the top and sides with cream as well.

And sprinkle it on the sides and top of the cake.

Place “Napoleon” in the refrigerator for 3 hours, and then you can serve.

Lady 139