Weekend cooking. Chocolate Easter cake by chef Yevhen Klopotenko

With relatives and strangers. Support yourself with the support of others. Because dough is very good energy and life. And that needs to be created and distributed now.

“I don’t know how to explain it, but you’ll get a little better while working with the dough.” – says a famous Ukrainian chef Eugeni Klopotenko.

You can support your family, friends, military, Ukrainians from hell-ridden areas who had to leave home. Coordinate with volunteers in your city and give them Easter cakes.

There are many recipes for Easter and each one is beautiful in its own way. The chef is sure that every housewife has her favorite recipe, tested over time. But today it offers chocolate cake with candied fruit for cooking. The pleasant acidity of cocoa gives an amazing flavor to Easter bread.

Ingredients:

  • 300 g of flour (and additionally for kneading);
  • 150 g of sugar;
  • 30 g of live yeast “Fragrant House”;
  • 3 eggs;
  • 150 ml of water;
  • 100 g butter;
  • 2 st. l. dark cocoa;
  • 100 g of candied fruit.

For enamel:

  • 2-3 tablespoons. l. lemon juice;
  • 100 g of powdered sugar;
  • 2 st. l. cocoa.

CHOCOLATE CANDY WITH CANDY: A STEP-BY-STEP RECIPE

Prepare the puree. To get started, separate the required amount of live compressed yeast “Scented House” (30 g) from the package. Put the yeast in a bowl, add water (150 ml) and stir until the yeast is completely dissolved. Add 2 tbsp. l. sugar. Then add 4 tbsp. l. flour and mix gently until smooth. Cover the dough with a towel and let stand in a warm place for 20-30 minutes. Sift the remaining flour into the bowl of a food processor or simply into a large bowl. Then add the remaining sugar, cocoa (2 tbsp L.) and mix well with a spatula. Add the eggs (3 units), the soft butter (100 g) and the puree. Knead the dough until smooth. If the dough is too thin, add a little more flour.

Leave the dough in the bowl of a food processor or bowl, cover with a towel and place in a warm place for 1 hour for it to set. Wrap the dough with your hands smeared with vegetable oil, add candied fruit and mix easily. Grease the pan with butter so that the cake can be easily removed and does not stick. Form a ball of dough and place in a cake tin. The dough should not be more than a third of the shape. Cover again with a towel and leave in a warm place for 30-40 minutes for it to rise again. Preheat oven to 180 degrees.

Bake the cake for 25-40 minutes, depending on the size of the shape. If the crust is too golden, cover it with foil so that it does not burn.

Remove the cake from the oven and let it cool in the form. Prepare chocolate and lemon icing. Mix powdered sugar (100 g) with cocoa (2 tbsp L.) and 2-3 tbsp. l. lemon juice, stir with a blender. If the enamel is very thick, add a little more lemon juice. Cover the cake with the glossy finished glaze. If desired, decorate with candied icing or any other decoration to your liking.

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