Yes, yes, I have already heard a thousand times that the real Mozart can only be tasted in Austria, in the fabulous nooks and crannies of cozy coffee houses. Alas, every time I’m not ready to go to Austria for my favorite cake, so I’m happy to share my favorite adaptation recipe.
Delicious, delicate, super-chocolate cake "Mozart" with a wet cake is my chocolate happiness. By the way, the cakes themselves can be soaked with Baileys, and Amaretto, or simply with cognac. I have tried many different ones and they are all delicious.
By the way, the cream deserves special praise - light, airy, creamy, but at the same time not too greasy, and the taste of oil is not felt. I warn you - the cake is perfect for chocolate lovers!
Ingredients:
For the crust:- 160 g flour
- 120 ml milk
- 200 g sugar
- 2 egg yolks
- 1 egg white
- 50 g butter
- ½ tsp soda
- 60 g dark chocolate
- A pinch of salt
- Vanilla sugar to taste
- 200 g dark chocolate (preferably with a maximum cocoa content)
- 200 g powdered sugar
- 150 g cream cheese
- 3 tbsp cocoa powder
- 80 g butter
- 150 g full fat sour cream (30% minimum)
Cooking step by step with photos:
- Break the chocolate into pieces and put in a deep container. Add half of the milk and 100 grams of sugar.
- There we add the yolk, vanilla sugar and put in a water bath.
- Stir until the chocolate is completely melted. In this case, the mass will become slightly thicker.
- Beat butter with sugar until smooth. Add the yolk and again beat with a mixer at high speed.
- Sift flour with soda and salt.
- Add the powdered mixture to the chocolate mass, mix.
- Gradually add the mixture with oil, mix.
- Separately, beat the egg white with a pinch of salt with a mixer at high speed. The foam should be dense and stable.
- Add to the bulk.
- Mix carefully.
- Lubricate the baking dish (21-23 cm in diameter) with butter, pour the dough.
- We send it to the oven at 170 C for 30 minutes. Readiness is checked with a dry toothpick. We take out the finished cake from the mold and let it cool completely.
- Now let's start making the cream. We break the chocolate into pieces, put it in a refractory form and put it in a water bath.
- Mix powdered sugar and cocoa in a separate bowl.
- Mix butter and cream cheese.
- Beat with a mixer until smooth. Add sour cream and
Cake is a traditional decoration and a delicacy for any holiday table. Moreover, some variants of such a dessert are distinguished by great originality and sophistication. These include the Mozart cake.
What does he represent?
This delicacy is somewhat different from others. Cake "Mozart" is a dessert created on the basis of the Austrian sweets of the same name. Its filling also consists of three layers - nut, pistachio and chocolate. All layers are laid out on a biscuit, resulting in a delicious treat. At the same time, the Mozart cake, the recipe of which is widely known today, cannot be called easy to prepare. In order to prepare this delicacy, you need to carefully study the sequence of actions and follow all the recommendations most accurately.
How to cook this cake?
This process takes several stages, each of which must be considered in detail. First of all, you need to prepare all the required products from which the Mozart cake is made. A recipe with a photo will step by step allow you to figure out what and how much you need to make a dessert. For convenience, it is better to divide the ingredients into groups, since the cake consists of several parts of different composition.
So, the ingredients for the cake:
- yolk of one egg;
- 2 egg whites;
- 60 grams of butter;
- three st. spoons of powdered sugar;
- 10 st. spoons of wheat flour;
- one third of a glass of granulated sugar;
- 60-70 g dark chocolate.
For the pistachio layer:
- half a glass of high-fat milk;
- two st. spoons of sugar;
- one egg yolk;
- one teaspoon of gelatin (without a slide);
- four st. spoons of pistachio paste;
- four st. spoons of marzipan;
- two st. spoons of cherry liqueur;
- half a glass of heavy cream.
For the nut cream layer:
- one and a half teaspoons of gelatin;
- four st. spoons of water;
- yolk of one egg;
- one whole egg;
- one teaspoon of vanilla sugar;
- five st. spoons of granulated sugar (without a slide);
- five st. spoons of nut paste;
- one glass of heavy cream;
- six st. spoons of caramelized hazelnuts (if they are not on sale in your city, take nuts and two or three tablespoons of sugar).
For the top chocolate layer:
- six or seven st. spoons of water;
- one teaspoon of instant gelatin;
- five st. spoons of cocoa powder;
- 150 ml of heavy cream;
- one bar of dark chocolate;
- three quarters of a glass of granulated sugar;
- one and a half st. tablespoons of butter.
In addition, as an additional ingredient, you should take 50-70 ml of cherry liquor to impregnate the cake. If necessary, you can use cherry syrup (about 50 ml) mixed with two tablespoons of cognac or rum instead. Also, to decorate the finished dessert, you will need unsalted pistachios. As already noted, the Mozart cake at home is prepared in several stages. It is necessary to dwell separately on each of them.
Mozart cake: original cake recipe
The process of making this dessert begins with baking the cake. In order to prepare a biscuit cake for the Mozart cake, you need to perform a certain sequence of actions.
First, melt the chocolate in a water bath. After that, beat it with butter and powdered sugar, then add the yolk to the mixture. In a separate bowl, beat egg whites with sugar until foamy.
Both mixtures must be carefully combined, then gradually add flour and knead thoroughly. The baking dish should be covered with special paper (optimally oiled), spread the resulting dough on top and bake at a temperature of 180 degrees for about half an hour. When the cake is ready, you need to cover it with paper to prevent drying.
Preparing the pistachio layer
The Mozart cake, the photo of which is presented in the article, must contain a layer of pistachios. In a large bowl, mix the yolks, sugar, milk and gelatin, then put the container in a water bath. At the same time, you need to constantly beat the resulting mixture until it thickens. This process will take about a quarter of an hour.
Then put the pistachio paste, marzipan and cherry liqueur into the mixture. The resulting cream should be cooled and whipped very carefully. If you were unable to purchase ready-made pistachio paste, you can use unsalted pistachios, ground in a coffee grinder or in a blender.
In a separate container, whip the cream until a thick consistency is formed and a persistent foam appears. Gently mix them with the mixture obtained in the previous step. The foam should not fall off. The cream must be refrigerated.
Preparation of the nut layer
In a water bath, it is required to dissolve the gelatin mixed with cold water. In a separate bowl, beat the vanilla sugar, eggs and yolks until light and fluffy. After that, gelatin and nut paste should be slowly introduced into the resulting mixture.
Separately, you need to whip the cream until a thick consistency. If you were unable to purchase caramelized nuts, you can cook them yourself by roasting them with sugar.
The final step in preparing the nut cream will be mixing all the ingredients.
Preparing the chocolate top layer
Mozart cake should be covered with chocolate, by analogy with sweets of the same name. How to make the perfect cover?
First, gelatin must be dissolved in two tablespoons of water and left for a while to swell.
Secondly, in a microwave oven or in a water bath, you need to melt the chocolate.
Thirdly, you should heat the cream to a temperature of about 70-80 degrees and add swollen gelatin to them. Then put cocoa and melted chocolate into the mixture.
In another bowl, add sugar to the remaining water, put on a small fire and heat until thickened. In the syrup prepared in this way, you need to gradually pour in a mixture of cream and chocolate. It is necessary to mix everything very thoroughly, but do not chill too much, because the coating for the cake should remain liquid.
Forming the Mozart cake
This process requires the most serious approach. First, take the cake and soak it with liquor or a mixture of syrup with strong alcohol. Secondly, lay out the pistachio layer, smoothing it over the surface of the biscuit. Put the product in the refrigerator for about half an hour to solidify. After that, put on top of the pistachio nut cream. Spread it evenly over the surface of the cake, and then put the dessert back in the refrigerator for a while. As soon as the Mozart cake is almost completely set, it should be covered with a chocolate layer.
Pour the icing on top and spread evenly over the entire product. Place back in the refrigerator to set. When the top layer is almost firm, spread the pistachios (whole or shavings) over it. You can do this in the form of a pattern or an inscription.
Mozart Cake: Recipe
Photos of this dessert, obtained from various sources, indicate that there is another variety of this dessert - with a layer of chocolate cream. It is quite difficult to prepare such a cake, but if you have patience, you can surprise your guests with a wonderful delicacy. What will he need?
Cake ingredients:
- 90 g of egg whites;
- 60 g of egg yolks;
- 60 g butter;
- 60 g white flour;
- 70 g of granulated sugar;
- 30 g of powdered sugar;
- 60 g dark chocolate.
For the chocolate layer:
- 8 g of instant gelatin;
- 15 g vanilla sugar;
- 50 g white granulated sugar;
- 60 g of milk chocolate;
- 250 ml of fat cream (30%);
- 50 g of chocolate-nut paste (like Nutella).
For the pistachio layer:
- 6 g of instant gelatin;
- about 10 ml brandy;
- 30 g of egg yolks;
- 30 g marzipan;
- 100 ml fresh milk;
- 20 g white granulated sugar;
- 140 ml of fat cream (30%);
- 30 g pistachio paste.
For the top layer:
- 50 ml of boiled water;
- 10 g of gelatin;
- 100 g of honey;
- 100 g white granulated sugar;
- 65 ml of fat cream (30%);
- One bar (100 g) of dark chocolate.
For impregnation:
- 50 ml of raspberry syrup;
- 1 tablespoon brandy.
Cooking cake
Chocolate cake "Mozart" should begin to be made with the manufacture of the cake. To do this, melt dark chocolate in a microwave oven and mix it with powdered sugar and softened butter. The resulting mixture must be cooled, and then add egg yolks to it. Beat whites with sugar separately until foamy and also mix them with the previously prepared mass. After that, you need to add flour to the remaining ingredients and knead a homogeneous dough.
Once this step is completed, the resulting mass should be laid out in a round shape, previously covered with special paper. Bake for approximately 25 minutes at 190 degrees.
As soon as the biscuit is ready, it needs to be cooled without removing it from the mold. Then it needs to be transferred to a round plate, trim the edges and put back into the mold, then soak with a mixture of raspberry syrup and cognac.
pistachio layer
First of all, pour gelatin with boiled cold water and leave it to swell for 40 minutes. At the same time, milk must be mixed with egg yolk and sugar, and heated in a water bath until thickened, stirring continuously. After that, it is required to add crushed marzipan, pistachio paste, cognac and swollen gelatin to the prepared mass and leave it in a water bath for a while, then cool. Separately, whip the cream and mix with the prepared cream. Spread in an even layer over the cake and place in the refrigerator to set.
chocolate layer
Mix chocolate hazelnut butter with vanilla sugar. Soak the gelatin separately. In another container, heat 80 ml of heavy cream and melt the milk chocolate cut into small pieces in them. The rest of the cream with a mixer should be whipped with sugar.
As soon as the mixture of cream with vanilla chocolate reaches room temperature, add the soaked gelatin and paste into it, then slowly add the whipped cream. This cream must be spread in an even layer on the Mozart cake on top of the pistachio and put the product in the refrigerator to solidify.
Decoration
In order to make the glaze, it is necessary to soak the gelatin. At the same time, dark chocolate should be melted in a separate container in a water bath, mixing it with honey, cream and sugar. Once the mixture is homogeneous, put gelatin into it.
The frozen cake must be removed from the mold and transferred to a dish, after which the prepared glaze is applied to its entire surface. This coating should harden in the refrigerator for approximately two hours. Cake "Mozart" chocolate, the recipe of which is presented in this article, can be supplemented with various ingredients for decoration.
Hi all!
Well, who among us does not like delicious and sweet? But you don’t want to eat everything in a row, but you want what is better. Looking for a light note on a cloudy day, I noticed an interesting box from La Creme.
✅ Mozart, who are you? ✅
Classic Austrian cake. Chocolate cakes layered with almond-pistachio cream mousse.
Weight 600 g and 300 g.
Shelf life 90 days.
✅ Composition ✅
Ingredients: sugar, premium wheat flour, condensed whole milk with sugar (normalized milk, granulated sugar), chicken eggs, butter (pasteurized cream from cow's milk), cocoa mass, cocoa powder, cocoa butter, egg white , almonds, pistachios, thickener - agar, baking powder - sodium bicarbonate, natural dye(solution of chlorophyllin and curcumin), salt, preservative-sorbic acid. Contains milk, eggs, nuts, cereals containing gluten and their derivatives.
Store shelves are filled with slab chocolate and packages of biscuits-cakes, for the manufacture of which the manufacturer did not spare E-additives and palm oil.
There is neither one nor the other in the composition of Mozart, which is very important for me. The list of ingredients itself is long and, perhaps, some of them can be faulted. I was a little embarrassed by the expiration date of three months, after all, for this format I would like to see up to 30 days on the box.
✅ Packaging ✅
A beautiful and neat white cardboard box with an interesting print on the front side, which shows us the cake itself in a section. It is not a shame to present such a box.
The package contains all the necessary information. It is comfortable and easy to open.
The cake itself lies in a plastic substrate and is sealed in polyethylene.
✅ Taste qualities ✅
The first thing I noticed was the number of pistachios that decorate the cake. They are much smaller than in the picture))
The cake is covered with dark chocolate, which does not crack when cut.
The cake is very delicious! For me personally, this is real taste Belgian chocolate. Sweet, but in moderation, not cloying at all.
If this 300g baby is cut into 4 parts, you will get 75g pieces containing 293 kcal. Here, judge for yourself: are you ready to get 600 kcal for two pieces of bliss.
✅ Resume ✅
Nice packaging, adequate price, very tasty content, good composition, but high in calories. However, for the taste and composition, this baby is listed in my favorites.
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Have you ever tried making a Mozart cake? No? Then we urge you to do it right now. After all, such a dessert turns out not only very tender and tasty, but also incredibly beautiful.
It should be noted that there are several ways to prepare this dessert. We decided to present you only the classic version.
Surely, many housewives at least once in their lives wondered why the Mozart cake has such an unusual name. The fact is that this dessert is very similar to the Austrian sweets of the same name, which consist of marzipan, nougat and chocolate.
The most delicious Mozart cake: a classic recipe
Before proceeding with the preparation of this dessert, I would like to warn you that it is quite difficult to make it. Moreover, such a cake requires the purchase a large number expensive ingredients. However, if all the requirements of the recipe are met, your costs will be fully justified. After all, at the exit you will definitely get an incredibly tasty and fabulously beautiful Mozart cake.
So, to prepare the cake, we need the following products:
- egg whites - 90 g;
- egg yolks - 60 g;
- good butter - about 60 g;
- white flour - about 60 g;
- white sugar - about 70 g;
- powder - about 30 g;
- dark chocolate - about 60 g.
To do chocolate cream we need the following ingredients:
- instant gelatin - about 8 g;
- vanilla sugar - about 15 g;
- white sugar - about 50 g;
- milk chocolate - about 60 g;
- cream 30% - about 250 ml;
- chocolate-nut paste - about 50 g.
For pistachio cream you will need:
- instant gelatin - about 6 g;
- cognac - about 10 ml;
- egg yolks - 30 g;
- marzipan - about 30 g;
- fresh milk - about 100 ml;
- white sugar - about 20 g;
- cream 30% - about 140 ml;
- pistachio paste - about 30 g.
To prepare the glaze, the following components are needed:
- drinking water - about 50 ml;
- gelatin - about 10 g;
- honey - about 100 ml;
- white sugar - about 100 g;
- cream 30% - about 65 ml;
- dark chocolate - bar.
Also, for impregnation, we need 50 ml of raspberry syrup and 1 large spoon of cognac.
Cooking biscuit
Cake chocolate "Mozart" should begin to cook with kneading the base for the biscuit. To do this, melt over low heat along with butter and powdered sugar. The resulting glaze is cooled, and then egg yolks are added to it. After whipping the proteins with sugar into a strong and stable foam, they are also laid out in a chocolate mass. Finally, white flour is added to the ingredients and mixed thoroughly.
After kneading the dough, it is laid out in a round shape covered with baking paper, and then sent to the oven and baked at a temperature of 190 degrees for 20-25 minutes.
After preparing the chocolate biscuit, it is cooled directly in the bowl. After removing the cake from the mold, it is freed from paper. At the end, the edges of the finished biscuit are cut off using a plate with a diameter of 20 centimeters. The resulting cake is again placed in a deep and clean detachable form, and then generously smeared with impregnation. It is made by mixing cognac and raspberry syrup.
Preparing the first cream
To get a delicious Mozart and Salieri cake, you should prepare not only a delicate chocolate sponge cake, but also pistachio cream. For this, instant gelatin is poured with a small amount of cold boiling water and left in this form for 40 minutes. Meanwhile, fresh milk is poured into a small saucepan, and then mixed with granulated sugar and egg yolk. The resulting mass is placed in a water bath and, stirring constantly, slowly bring to a thickening. After that, swollen gelatin, chopped marzipan, cognac are added to it, and if you could not buy the last ingredient, then you can replace it with 2 large spoons of ground pistachios.
After mixing all the components, they are kept in a water bath until thickened. After that, the mass is removed from the stove and cooled. In the meantime, whip heavy cream separately and add them to the finished cream. In the future, they pour the whole biscuit and send it to the refrigerator for several hours.
Preparing the second cream
What else needs to be done to get a delicious and tender Mozart cake? The recipe for this dessert involves the use of two creams. How the first is done, we described above. As for the second, to prepare it, they mix it in one bowl (you can replace it with Nutella) and then slowly heat up the heavy cream (about 80 ml), after breaking the milk chocolate bar in them. Instant gelatin is also separately poured with water. As for the remaining cream, they are whipped together with sugar using a mixer.
When the chocolate mass has completely cooled down, sweet paste and swollen gelatin are alternately laid out to it (should be warmed up a little over the fire). At the very end, they are injected into the cream. At the exit, a very tender and sweet mass is obtained, which is spread over the frozen first cream. In this form, the Mozart cake is again sent to the refrigerator for several hours.
Glaze preparation
What is the best way to decorate a Mozart cake? The recipe for the original cake with a musical name requires application. For its preparation, gelatin is pre-filled with water and left to swell. Meanwhile, a dark bar of chocolate is broken and melted in a water bath along with granulated sugar, honey and heavy cream. Finally, swollen gelatin is added to the glaze and everything is thoroughly mixed.
Final stage
How should you decorate the dessert "Mozart and Salieri" (cake)? The recipe for this delicacy requires the use of a large cake pan. A frozen semi-finished product is placed in it, carefully removing it from a detachable form. After that, the whole dessert is doused with chocolate icing. If desired, the surface of the cake is decorated with confectionery crumbs or other goodies. After that, it is again sent to the refrigerator and kept for about two hours. During this time, the dessert completely hardens and takes a stable shape.
How should the cake be served?
Now you know how the Mozart cake is prepared. chocolate recipe good to use if you want to impress your guests not only with beautiful and delicious dessert but also their culinary skills. After all, to prepare such a delicacy, you will need a lot of effort, time and products.
After the multilayer has completely hardened, it is removed from the refrigerator and cut into pieces. In the cut, the Mozart cake looks even more beautiful and original. It is served to the table along with a cup of strong and hot tea.
Summing up
Few people know that the Mozart cake can be prepared not only according to the described recipe, but also using other methods. For example, some housewives add lingonberry jam, almond essence and other ingredients to such a dessert.