The cake has delicious chocolate cakes and chocolate cream. Making Riga chocolate cake is easy and simple. No oven and mixer required.
You can cook in different variations
- rectangular
- triangular
- square
- round
- high
- low
At the moment, of the chocolate cakes in a pan, it ranks first for taste on my list.
I advise you to cook it!
You can watch a step-by-step video recipe in my video below
Let's cook
Prepare a dry mixture, immediately sift into a bowl
220 grams or 11 tbsp. no topped spoons of wheat flour
40 grams or 4 tbsp. cocoa spoons
a pinch of salt
Stir until smooth.
Melt 120 grams of butter in a saucepan over low heat.
Pour 150 grams or 7.5 tbsp into the melted butter. tablespoons without top sugar.
While stirring, heat over low heat, the sugar should completely dissolve. When the sugar dissolves, bring the mixture to a boil.
When the mass boils, add 7 grams or 1 full tsp. a spoonful of soda.
We mix. We immediately begin to extinguish the soda, the mass will brighten and increase several times.
Remove the pan from the heat. When the soda reaction is over, we transfer the mass to a bowl in which we will prepare the dough.
While stirring, cool the dough to about 50 degrees.
You can check with your hand, the mass should be warm, not hot, so that the egg does not curl.
Add one egg and mix until smooth.
Add the second egg.
We also mix until smooth.
Next, gradually introduce a dry mixture of flour and cocoa into the dough.
Add part of the dry mixture, mix with a whisk until smooth.
I add the dry mix to the dough in three steps.
When the dough becomes dense, it is already difficult to stir with a whisk, change the whisk to a silicone spatula.
Do not try to knead the dough with your hand, the dough will be very sticky to your hands.
The dough turns out to be soft, elastic, sticky, it should be like that, you don't need to hammer the dough with flour.
Sprinkle flour on the work surface and transfer the dough to the work surface.
Sprinkle a little flour on the dough and hands.
Let's form a long sausage from the dough. I got a 52 cm long sausage.
Visually, I divided it into 12 pieces.
Cut off 3 pieces.
We knead each piece with our hands into a rectangle about 12 by 8 cm in size, about 3-4 mm thick.
We bake the cakes in a dry, well-heated frying pan in advance, over low heat.
Bake on one side for about 3-4 minutes.
When the dough begins to rise, tubercles appear, gently turn the cakes.
We bake for about 1-2 minutes more, and remove from the pan onto the wire rack. Leave to cool.
I wipe the pan with a dry, clean cloth.
This is how we bake all our cakes.
Baking time may vary depending on your pan and stove. The cakes should be baked, but should not be dry and should not burn.
Shake off the remaining flour on the cakes with a brush, let the cakes cool completely.
Cut the cooled cakes around the edges.
I ended up with 12 blocks measuring 6 x 10 cm, about 12 mm thick.
We cut each block lengthwise, cut in half.
As a result, we have 24 pieces.
We then grind the cuts into crumbs and decorate the cake with it.
Let's prepare the cream
200 grams of dark chocolate with 50% cocoa must be melted.
I am often asked in the comments what kind of chocolate I use for making chocolate creams, icing, cakes.
I really like it and have been using for many years Schogetten chocolateDark dark portioned.
This chocolate has never let me down in my recipes.
Glaze, cream or cake prepared on its basis always turn out to be very tasty.
We put the melted chocolate aside, when we add it to the cream, it should be at room temperature.
For 600 grams of sour cream, I have sour cream with a fat content of 20%, you can take more fatty sour cream. Sour cream in this recipe can be replaced with thick fatty natural yogurt without additives.
Add 120 grams or 6 tbsp. tablespoons without top of powdered sugar.
Stir until the powdered sugar is completely dissolved.
Add 20 grams or 2 tbsp. spoons without the top of sifted cocoa.
Stir until smooth.
Then, in three stages, add melted chocolate to the sour cream, each time mix everything well with a whisk until smooth.
The cream is ready.
We immediately put off 3 tbsp. tablespoons of cream to align the sides and top of the cake.
Cover with cling film and refrigerate.
We spread the first row of cakes on a plate.
Install a detachable mold and an acetate film.
Cover the cakes with cream. And so, alternating cakes and cream, we form a cake.
You can shape any cake - rectangular, square, triangular, round, as you wish.
You can make different heights of the cake. The cake holds its shape well, so if you like tall cakes, then you can safely cook a tall cake.
This time I made 4 layers of cake layers and 4 layers of cream.
You do not need to soak the cakes in this recipe.
I got a cake measuring 23 by 16 cm, 5 cm high, and weighing 1 kilogram 400 grams.
Put the cream on the last layer.
We cover the cake with cling film, and put it in the refrigerator to soak and stabilize for 5-6 hours, I usually clean it overnight.
We take out the finished cake from the refrigerator, free it from the form and the film.
Cover the sides of the cake with the previously set aside cream.
We also level the top of the cake with the set aside cream.
Grind the cuttings into crumbs. I chopped them in a blender.
Sprinkle the sides and top of the cake with crumbs. You can decorate the cake as you wish.
Ingredients designed for cake measuring 23 x 16 cm, height 5 cm, weight 1400 grams.
In 1 tablespoon without top - 20 grams of flour, with top - 30 grams.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams.
Chocolate cake Riga onfrying pan
Dough
120 grams butter
150 grams (7.5 st. tablespoons without top) sugar
7 grams (1 h. spoon) soda
2 eggs
220 grams (11 Art. tablespoons without top) wheat flour + adding
40 grams (4 st. spoons without tops) cocoa
Pinch salt
Cream
600 gram sour cream or thick fatty natural yogurt without additives
120 grams (6 Art. spoons without top) powdered sugar
20 grams (2 tbsp. spoons without tops) cocoa
200 grams dark chocolate with cocoa content 50%
Decoration
Chopped crumb from cake layers