Prague shortcakes

Ingredients

Chocolate Sponge Biscuit

360 grams (12.7 ounces) eggs
250 grams (8.8 ounces) sugar
60 grams (2.1 ounces) butter
120 grams (4.2 ounces) flour
60 grams (2.1 ounces) cocoa powder
5 grams (0.18 ounces) baking powder
2 grams (0.07 ounces) salt

Apricot Soaking

100 grams (3.5 ounces) apricot jam
100 grams (3.5 ounces) water

Chocolate Cream

400 grams (14.1 ounces) whipping cream
200 grams (7.1 ounces) sugar
80 grams (2.8 ounces) egg yolks
20 grams (0.71 ounces) cornstarch
50 grams (1.8 ounces) butter #1
100 grams (3.5 ounces) butter #2
40 grams (1.4 ounces) cocoa powder

Chocolate Glaze

100 grams (3.5 ounces) bitter chocolate
60 grams (2.1 ounces) milk

Equipment

Mixing Bowl
A large bowl will help you mix your ingredients effectively. Make sure it's non-reactive for the best results.
Electric Mixer
An electric mixer with a whisk attachment will save you effort and ensure your ingredients are thoroughly combined.
Springform Pan
This type of pan with removable sides makes it easy to take your pastry out without ruining its shape.
Spatulas
Flexible spatulas are perfect for scraping every last bit of batter and cream, ensuring nothing goes to waste.
Double Boiler
A double boiler helps melt chocolate gently, preventing it from burning. If you don’t have one, a heatproof bowl over a pot of simmering water works just as well.

Instructions

Step 1

Chocolate Sponge Biscuit:

Step 2

1. Whisk the eggs and sugar together for 5-6 minutes until light and fluffy. Ensure the mixture is pale in color and doubled in volume.

Step 3

2. Gently fold in the flour, cocoa, and baking powder until just combined. Be careful not to overmix. Use a spatula to incorporate dry ingredients gently.

Step 4

3. Melt the butter, let it cool slightly, and then fold it into the batter. Ensure the butter is not hot to avoid deflating the batter.

Step 5

4. Bake in a preheated oven at 356°F (180°C) for 30-35 minutes or until a toothpick inserted into the middle comes out clean. Avoid opening the oven door during the baking process to maintain temperature consistency.

Step 6

Apricot Soaking:

Step 7

1. Boil the water and apricot jam together until well combined. Stir occasionally to prevent sticking at the bottom.

Step 8

Chocolate Cream:

Step 9

1. Heat the whipping cream over a double boiler until warm. Be careful not to let the cream boil.

Step 10

2. Mix the sugar, egg yolks, and cornstarch in a separate bowl until smooth. Whisk until there are no lumps.

Step 11

3. Slowly pour the warm cream into the yolk mixture, whisking constantly to combine. This will temper the eggs and prevent them from curdling.

Step 12

4. Return the mixture to the double boiler and cook, stirring continuously, until it thickens. The mixture should coat the back of a spoon.

Step 13

5. Transfer the thickened cream to a bowl and add butter #1. Allow it to cool and then refrigerate for at least 3 hours. Ensure the cream is covered to prevent a skin forming on top.

Step 14

6. Remove the cream from the fridge and let it sit at room temperature to soften.

Step 15

7. Whip the softened butter #2 with the chilled cream and cocoa powder until fluffy and well combined. Start at low speed and gradually increase to avoid splattering.

Step 16

Chocolate Glaze:

Step 17

1. Melt the bitter chocolate in a double boiler or microwave. Stir frequently to avoid burning.

Step 18

2. Mix in the hot milk until smooth and glossy. Ensure the milk is hot to help achieve the right consistency.

Servings

Serve warm : After assembling, serve this pastry warm for a gooey, melt-in-your-mouth experience. Pair it with a hot cup of coffee or tea. ☕

Top with fresh fruits : Enhance the fruity flavors by garnishing with fresh sliced strawberries or raspberries. 🍓🍇

Drizzle with extra chocolate : For the ultimate chocolate lover, drizzle some melted dark or white chocolate over the top before cutting it into slices.

Make it festive : Add a sprinkle of powdered sugar or edible gold dust for a touch of holiday magic. 🎄✨

With a scoop of ice cream : Serve a slice with a scoop of vanilla or caramel ice cream on the side for a mouth-watering combination. 🍨

Variations

🎉 Gluten-Free Variation : Flutter! Replace regular flour with a gluten-free flour blend. Be sure your baking powder is also gluten-free. Everything else stays the same, guaranteeing you the same rich, chocolatey flavor.

🌱 Vegan Delight : Replace eggs with a flaxseed meal mixture (1 tbsp ground flaxseed + 2.5 tbsp water per egg, let it thicken), use a dairy-free butter and opt for coconut cream in place of whipping cream. Choose vegan chocolate and you've got yourself a vegan masterpiece!

Faq

What's the best way to whip the eggs and sugar?
Use an electric mixer on medium-high speed for 5-6 minutes until the mixture is light and fluffy.
Can I use regular jam instead of apricot jam?
Yes, you can substitute with any jam of your choice, but apricot gives a unique tanginess that pairs well with chocolate.
How do I know if the sponge is baked?
Insert a toothpick into the center of the sponge; if it comes out clean, it's done. You can also gently press the top, it should spring back.
Can I make the cream in advance?
Yes, you can make the cream up to 2 days ahead and store it in the fridge. Just whip it before using it in the recipe.
What's the best type of chocolate for the glaze?
Bitter or dark chocolate with at least 70% cocoa content works best for a rich and glossy finish.
How do I avoid over-mixing the batter?
Once you add the flour, cocoa, and baking powder, gently fold the ingredients until just combined. Too much mixing can make the sponge dense.