Prague Cake

1. 1 Eggspack 10 pcs ≈ $1.89 0.5 pcs
2. 2 Sugar 22 g
3. 3 Wheat flour 16 g
4. 4 Cocoa powder 6 g
5. 5 Butterpack 180 g ≈ $1.60 24 g
6. 6 Sweetened condensed milkpack 380 g ≈ $2.50 20 g
7. 7 Dark chocolatepack 90 g ≈ $2.50 10 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat the oven to 350°F (180°C). Whisk the eggs¹ with sugar and a pinch of salt for 6–8 minutes until pale and fluffy.

2. Fold in sifted flour and cocoa powder, then add melted and cooled butter⁵. Transfer the batter to a cake pan.

3. Bake the sponge for 35 minutes at 350°F (180°C) until a skewer comes out dry. Cool completely, then slice into 2–3 layers.

4. For the filling, whisk the egg yolks with sweetened⁶ condensed milk and a tablespoon of water. Warm gently over low heat for 3–4 minutes until slightly thickened, then cool.

5. Beat softened butter⁵ with cocoa powder, then gradually add the condensed milk base and whip until smooth.

6. Spread the cream between the cake layers, leaving the top even. Chill the cake for 2 hours.

7. Melt dark⁷ chocolate with butter⁵, pour over the cake, and refrigerate overnight to let the layers soak up the ganache.