Chocolate cake “Napoleon”: recipes with photos

Napoleon cake is a favorite delicacy of almost all those with a sweet tooth. But everyone is familiar with the taste of the dessert in its traditional version, and for chocolate lovers there are special recipes for making homemade cakes. Chocolate “Napoleon” has an extraordinary taste and attractive appearance, and to prepare it, you can use various recipes.

Napoleon recipe with chocolate cream

To prepare chocolate Napoleon cake, prepare the following products.

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 cocoa;
280 g cool water;
one testicle;
a tablespoon of lemon juice;
a pinch of salt.

For cream:

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

For frosting the cake:

cake trimmings;
nuts – 50 gr.

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 making the cake batter. To do this, sift 400 g of flour and cocoa into a deep bowl, stir well.

Crack an egg into a glass, fill it to the top with cool water and stir 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, cut the chocolate butter into shavings.

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 must be folded again into the middle along the small 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 approximately 1 cm wide. Repeat the function of folding the layer into 4 layers again and place it in the refrigerator again for 20 minutes. Repeat these steps twice more.

Cut the finished dough into 6 similar pieces. Roll each of them into a narrow layer and cut out a circle of suitable diameter. Bake any shortbread in the oven at 200 degrees for 7-10 minutes. There is no need to throw away the scraps; they will be used to sprinkle on the cake.

While the shortcakes are cooling, prepare the custard: mash the egg with sugar and vanilla until white. Add milk and starch to this mixture, put on heat and bring to a boil. Remove from heat, add crushed chocolate, stir until it dissolves one hundred percent. Cover the mixture with cling film and cool.

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

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

Place the shortbreads 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 at night (that is, in the dark) , put it in the refrigerator.

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

Other recipes for Napoleon chocolate cake are also known, which can be used to make 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 dark chocolate;
milk – 600 ml;
sugar – 240 g;
butter – 250 g;
40 g instant coffee and cocoa powder;
2 testicles;
flour – 60 g.

According to this recipe, prepare “Napoleon” with chocolate cream according to the following 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.

Cake "Napoleon" in chocolate glaze

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

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

For the cake design, 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, while stirring them all the time.

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

Such recipes for chocolate “Napoleon” with photos will make the process of making dessert ordinary and enjoyable.

"Napoleon" with chocolate cream

Preparation time: 40 min.

Production time: 1 hour

Number of servings: 25 pcs.

Ingredients

Napoleon cake with chocolate cream

“Napoleon” is a special cake and for me it has existed at all times. This is a colorful memory from my youth. Homemade Napoleon is doubly good! For me, Napoleon should be crispy, moderately sweet, with a substantial amount of cream. What I missed in Napoleon was a narrow chocolate note, which is why chocolate is needed in the cream. Specifically, chocolate, not cocoa. The recommended number of cake layers is 7-8, but I ended up with 11. The diameter of the cake layers is 33 cm. So the cake turned out to be large, but this only made everyone happy.

How to cook “Napoleon with chocolate cream” step by step with photos at home

For the cakes, prepare frozen butter, eggs, water, 6% vinegar, flour and salt.

I will prepare the dough using a food processor. Place butter and 1/3 flour in a bowl.

Grind everything into crumbs.

Place eggs and 1 yolk in a bowl. Add cool water to the 260 ml mark. Add vinegar. Beat eggs with salt and water.

Pour the watery mixture into the dry mixture.

Form a ball of dough using a food processor. Place on the table. Add the remaining flour and make the dough. The dough should not be sticky. Beat the finished dough on the countertop. This will make the shortcakes the crunchiest.

Divide the dough into 8 balls and refrigerate for 2 hours. I put it on at night (that is, in the dark) .

Let's prepare the cream from chocolate, butter, milk, flour, sugar, egg yolks and vanillin.

Let's prepare the base for the cream. Pour flour into a saucepan and add a little milk, stir with a whisk so that there are no lumps. Add the yolks and sugar with vanilla, pour in the remaining milk. Stir and heat, stirring over low heat until thickened.

When the cream has thickened, the base is ready.

Roll out the dough thinly and cut to the size of the cake pan. I used a pizza plate 33 cm in diameter. Bake at 220°C until browned, 4-5 minutes.

Set the finished shortcakes aside until they cool.

I ended up with 11 cakes instead of the planned 8. 1 cake will be used for topping.

Melt the chocolate in the microwave. The chocolate should be at room temperature for future use. Let it cool slightly.

Beat butter at room temperature until fluffy.

Add chocolate and continue whisking.

We get a delicate chocolate-butter substance.

Add the milk base little by little and beat. Attention! All ingredients for the cream: butter, milk base and chocolate must be at the same temperature. It's ok if it's at room temperature.

The cream is ready and you can assemble the cake.

Spread the cream moderately over all the shortcakes. Do not grease the top crust yet. Leave the cream on the top and sides of the cake.

Place a small weight on the cake in the form of a cutting board and leave it for some time (about 20 minutes) so that the cake sits. Because the shortcakes are bubbly, and the cake is very tall.

Grind 1 shortbread into crumbs.

Coat the top and sides of the cake with cream and sprinkle the top and sides of the cake with crumbs. Grate a light amount of chocolate onto the top of the cake. Refrigerate the cake for 4 hours. After the cake is ready.

The cake came out large, crispy and very tasty, with a subtle chocolate note.

Chocolate Napoleon with 2 types of cream

The recipe was found on the Internet and is now definitely among the favorite homemade cakes . The cake tastes very interesting. Chocolate lovers will literally love it . The taste of chocolate can be adjusted - if you like dark, use it. If you prefer milk chocolate, cook with milk.

Ingredients for a cake with a diameter of 18 cm

Dough:
Butter – 200 g
Wheat flour – 270 g
Cocoa powder – 30 g (optional, you can add 2 more pieces of dark chocolate)
Water (ice) – 100 g
Vinegar 9% – 30 g
Salt – 5 g

Chocolate custard cream:
Milk – 300 g
Sugar – 150 g
Yolks – 115 g (approximately 6 pcs.)
Corn starch – 35 g
Chocolate (black or milk) – 150 g

Butter cream:
Butter – 100 g
Condensed milk – 100 g
Cocoa powder – 20 g
Coffee extract – 1 tsp.
(or use very strong instant coffee)

Interior options:
Pitted cherries (for example, from homemade liqueur, or you can create five-minute jam from frozen cherries and discard in a colander to drain excess liquid);
raspberries; any nuts, dried in the oven and crushed. This is the option when you can improvise and focus on your own taste.

Shortbreads
1. Cut the butter into pieces, add flour and cocoa (you can add 2 slices of melted chocolate) - grind into crumbs.
2. Mix water, salt and vinegar.
Combine both mixtures and knead the dough. Divide into 8 equal parts, cover with film and refrigerate (at least 1 hour). 3. Preheat the oven to 200 degrees.
4. Roll out the shortcakes thinly on baking paper, cut an even circle with a diameter of 18 cm (you can use a plate or a lid), and prick with a fork.
The trimmings can be thrown nearby. 5. Bake any shortbread with scraps for 7-10 minutes (readiness depends on the oven).
Fold in a stack. To speed up the process, you can bake on 3 baking sheets at once - while one is baking, the 2nd and 3rd are rolled out, etc.

Chocolate custard
1. Grind the chocolate.
2. Bring milk and 50 grams of sugar to a boil in a saucepan.
3. Separately in a bowl, whisk the yolks, 100 grams of sugar and corn starch.
4. Stirring constantly, pour hot milk into the yolk mixture.
Pour the mixture from the bowl into the pan and place on the stove. 5. Stirring constantly, bring the cream to a temperature of 85 degrees.
6. Remove from heat, cool the cream slightly and add chocolate. Stir until all the chocolate is melted.

Butter cream
Products should be at room temperature.
1. Beat the butter with a mixer until fluffy and homogeneous.
2. Add condensed milk, coffee extract (or instant coffee), beat, add cocoa and beat again.

Assembly
If you have a pastry split ring, it is better to assemble the cake in it (it will be smoother).
If not, simply assemble on a platter. Place buttercream and filling on the first cake layer (I used walnuts, oven-dried and finely chopped), cover with the second cake layer and place the custard and filling on it.
Continuing to alternate the two creams, assemble the cake. Cover with cling film and place a small weight on top (for example, a round wooden board).
Place the cake in the refrigerator for several hours, then remove the cake from the ring. Chop the trimmings and sprinkle the cake on all sides. Bon appetit!

The cake in the photo used Belgian milk chocolate Callebaut

Chocolate Napoleon with hazelnuts

Hello friends! I have some good news for you: I finally finished off the chocolate Napoleon. At a general vote in Instastories with a difference of 7 votes, it was decided to create not a cherry one, but a hazelnut one. By the way, later I googled this topic: chocolate Napoleons with cherries are a dime a dozen, but I couldn’t find the hazelnut ones. So, well done, you didn’t hit the dirt with your face, let’s be innovators.

My tips for Napoleon

Be sure to cook. A completely new, unique taste.
Shortcakes ( essentially! ): butter is the pillar on which the unique smell of traditional Napoleon . Cocoa neutralizes the entire smell of butter and the cakes become completely ordinary and taste bland. Therefore, for the richest and coolest result, I advise you to create the shortcakes in chocolate Napoleon the same as in the traditional version - without cocoa. I assure you, you won't regret it.
Cream ( not least important! ): Usually, to get chocolate Napoleon, my colleagues simply take the cream from the traditional recipe and add black or milk chocolate to it. Our cream will be special: with the addition of cream, without eggs, and with double chocolate: milk and dark. I am ready to sell my soul for him. But keep in mind that this cream must sit overnight (that is, in the dark) in the refrigerator before using it. This means that it will need to be prepared 2 days before serving the cake , because the assembled Napoleon will need to brew for another day.
Nut layer: well, nuts are the component that will give Napoleon that zest to the nut that is just asking for it.
Chocolate Napoleon reveals all its tastes and smells the next day after assembly. Be patient!

In order not to roll out 12 cakes, you can create 6 huge ones, like mine. This Napoleon will be small, but not the least tasty))

Chocolate Napoleon recipe

Ingredients

For chocolate cream:

Fundamentally! This cream is prepared a day before Napoleon is made, so that the chocolate is one hundred percent stabilized.

milk - 400 gr.
heavy cream, 35% - 500 gr.
sugar - 70 gr.
starch - 20 gr.
cocoa powder - 20 gr.
dark chocolate - 140 gr.
milk chocolate - 260 gr.

For the hazelnut praline and caramelized hazelnuts:

In principle, you can skip the praline option, but I recommend not doing this. It will give our Napoleon an inimitable nutty note. Besides, what could be better than a combination of chocolate and hazelnuts?

raw hazelnuts - 100 gr.
sugar - 70 gr.
vanilla sugar with natural vanilla - 5 gr.
water - 20 gr.
a pinch of salt

For the cakes:

All products must be very well chilled .

egg, cool - 1 pc.
water, cool - 125 ml
lemon juice - 2 tbsp.
a pinch of salt
flour - 300 gr. + about 200 gr. for the dust
cocoa powder - 25 gr. (optional)
butter, cool - 200 gr.

My personal recommendation (but not a call to action!) is to try to create a chocolate Napoleon not with chocolate shortcakes, but with traditional ones ! It may be the least chocolatey, but for my taste it is the most rich, since the taste of cocoa overpowers all the beautiful taste of butter, which is predominant in Napoleon. But chocolate cream here will be, by the way, prohibited.

Step-by-step production with photos

Chocolate cream

In fact, this is the same custard, only without eggs.

In a small saucepan, mix 300 ml of milk, 200 ml of cream and sugar, put on moderate heat and bring to a boil, stirring occasionally.
In a separate bowl, whisk 100 ml of milk, starch and cocoa until smooth.
When the mixture of milk and cream begins to boil, pour 1/3 of the mixture into a bowl with starch, immediately stirring with a whisk.
Then return this entire mixture from the bowl to the saucepan over low heat and bring to a boil, stirring constantly.
When the cream thickens and bubbles begin to appear on the surface, remove the pan from the heat and pass the cream through a sieve.
Pour this mixture over the crushed black and milk chocolate and mix thoroughly with a spatula until the chocolate is completely dissolved.
Add the remaining cream to the resulting cream and mix again until smooth.
Cover the cream tightly with cling film and leave it overnight (that is, in the dark) in the refrigerator.
This is what the cream looks like after stabilization:

Hazelnut praline

Dry the raw hazelnuts in the oven at 160º until lightly browned - 10-15 minutes.
Place the nuts in a towel and rub well to remove the husks.
In a small saucepan, combine water, sugar and vanilla sugar, and bring to 118º over medium heat.
Add the nuts with a pinch of salt and, constantly stirring with a wooden spoon, wait until the sugar caramelizes.

Attention! After adding nuts, the syrup crystallizes and turns into sugar again. Don't be alarmed - this is how it has to be.

Cookies

In a small bowl, mix the egg with water, lemon juice and salt, and put it in the refrigerator.
Mix sifted flour (300 g) with cocoa (if added) in a blender or mixer and add cool butter.
Quickly mix the ingredients until a moist crumb forms, add the watery mixture and quickly mix everything again until the components combine.

Please don't overfill the dough with flour! The more flour, the tougher the shortcakes will be and the more difficult it will be for them to soak through. It's best to dust your work surface with flour often . The dough itself will absorb as much flour as needed.

Baking cakes

Preheat the oven to 200º. We take the first ball out of the refrigerator, and leave the others in the refrigerator to cool further.
Sprinkle the worktop generously with flour and roll out the dough from the center to the edges into a narrow layer.

We constantly turn the layer over when rolling and often dust the work surface.

It is convenient to bake the shortcakes on two baking sheets or place two shortcakes on a baking sheet at once. Then things will go much faster.

You can trim the edges before baking. Or you can do it after Napoleon has been assembled into a cake. Whatever is more convenient for you.

Napoleon assembly

Grease a tray or plate with a spoonful of cream and lay out the first shortbread.

For the “purity of experience”, you can weigh the cream, divide its weight by 12, and placing the container with the cream on the scales, separate out the same amount of cream each time.

This Napoleon comes out very juicy and soft, but with a pleasant crunch and a rich aroma of caramelized hazelnuts.

That's all I wanted to say. As always, ask questions in the comments. I also really look forward to your feedback. Until next time, friends.

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