The recipe for a lean chocolate cake is a godsend for those who want to make a delicious dessert without animal fats in the composition. In this case, the biscuit is prepared without eggs, butter, kefir and other dairy products, which allows the sweet tooth, observing the post, with a clear conscience, to enjoy the fragrant and "tempting" pastries.

Our lean chocolate cake combines a slightly moist porous crumb with cocoa, a sweet and sour jam layer and rich icing. It turns out to be a fully-fledged dessert, and the “modest” lean sponge cake in taste is not inferior to the classic one cooked on beaten eggs.

Ingredients:

• flour - 250 g;
• cocoa powder - 25 g;
• sugar - 200 g;
• vegetable oil (refined) - 90 ml;
• baking powder dough - 2.5 tsp;
• vanilla sugar - 2 tsp;
• drinking water - 300 ml.

For filling:

• peach or other sweet and sour jam - 150 g.

For the glaze:

• vegetable oil (refined) - 1 tbsp. spoon;
• sugar - 2 tbsp. spoons;
• cocoa powder - 3 tbsp. spoons without a slide;
• drinking water - 40 ml.

Lean chocolate cake recipe with photos step by step

1. Cooking dough. First of all, combine the dry ingredients: sift the flour with cocoa powder and baking powder, add vanilla and regular sugar. Stir.
   
2. Next, gradually pour in simple drinking water, stirring thoroughly. We seek complete dissolution of all the flour lumps. The dough should be smooth, sticky and uniform, evenly colored in chocolate color.
   
3. Add vegetable oil. Only refined will suit - no smell!
   
4. Again, carefully stir the chocolate dough until smooth, and then pour it into a mold with a diameter of 22 cm (for the sake of convenience, lay the parchment on the bottom). We bake a lean biscuit at a temperature of 180 degrees. It will take about 30-40 minutes. Readiness is determined by a wooden skewer / toothpick, lowering it deep into the crumb. Wet crumbs and no traces of raw dough should remain on the stick.
   
5. Completely cool the chocolate sponge cake, and then remove it from the mold.
   
6. Sponge cake cut into two cakes. On the bottom we put the whole portion of jam. In addition to the peach, apricot, cranberry, currant and any other sweet-sour jam are perfect. You can use and ground sugar with berries. The main thing is that the selected additive was “sour”, not cloying.
   
7. Cooking lean glaze. Combine cocoa, refined butter, sugar. Add water and, while stirring, bring to a boil. Cook on low heat for 2-3 minutes. Cool the finished glaze slightly.
   
8. Bottom cake covered with the top. Fill the cake with icing.
   
9. Optionally, the surface of the dessert can be supplemented with nuts, berries or any other lean additives.
   
10. Before tasting, let the cake stand in the fridge for at least a couple of hours. Ready dessert cut into pieces and proceed to the tea!
    

Our lean chocolate cake with a layer of jam is ready! Enjoy your meal!

Deep chocolate, juicy, tender, combining noble bitterness, sweetness and sourness, and with all this - absolutely lean! The legendary cake "Sacher" ... It was he who will save the situation when it is necessary to prepare a festive table during fasting ...

Ingredients for making lean cake:

Cakes:

• Walnut - 1 cup;
• Water - 1 cup;
• Bitter chocolate - 1 tile;
• Cocoa-4 tbsp. spoons;
• Refined vegetable oil - 100 ml .;
• Sugar - 3/4 cup;
• Soda -1 tsp;
• Salt - 0.5 tsp;
• Flour - 2 cups.

Cream - ganache:

• Brewed tea - 180 ml;
• Bitter chocolate - 2 tiles (200 gr.)

Impregnation:

• apricot or apple jam

How to cook a lean cake "Sacher"

• First, prepare the nut milk. A glass of nuts - ideally almonds, but in the absence of those, a walnut, or hazelnut will do - we interrupt with a blender.
  
  
• Pour warm water into the nuts, beat again. We leave preparation for nut milk to be insisted couple of hours.
  
  
• We filter this milk through a sieve.
  
  
• The finished liquid is heated to 40-50 degrees.
• Black chocolate break into pieces, put in a container with high edges.
• Fill chocolate with nut milk, knead until chocolate is dissolved.
  
  
• In the mixture pour vegetable oil.
  
  
• Add cocoa, sugar, soda, slaked vinegar. Knead.
• Pour the flour, knead until a homogeneous consistency - the dough is ready.
  
  
• Divide the dough into two parts, bake cakes for 30-35 minutes at a temperature of 180 degrees.
  
  
• While the cakes are baked and cooled, we prepare ganache cream. To do this, we need two containers of different diameters, one of them with high edges; ice mixer
  
  
• Brew strong black tea, ideally with bergamot. The proportions are approximately as follows - 2 tsp. brewing 1 cup of boiling water.
  
  
• In containers with high edges pour the broken chocolate with hot tea.
• Ice poured into a container with a large diameter.
  
  
• We put the container with the tea-chocolate mixture into the ice.
  
• First, dissolve the chocolate. The mixture remains liquid, while whipping sprays in different directions, so be prepared for the fact that the walls will have to scour.
  
• But gradually, under the influence of cold, the cream begins to emulsify and thicken.
  
  
• After about 30 minutes from the beginning of whipping with short breaks, the cream doubles in volume and thickens to the consistency of homemade sour cream. This means that it is ready. I don’t recommend further experimenting with whipping - the cream will thicken to such an extent that it will be practically impossible to smudge it.
  
  
• The cooled cakes are cut.
  
  
• Middle grease jam - ideally apricot. I did not have one at hand, I replaced it with apple juice. Cakes are folded. Between the two cakes make a layer of chocolate cream.
  
  
• The cream remains enough to lubricate not only the top of the cake, but also the side.
  
  
• If desired, the cake can be decorated with nuts or fruit. We remove our lean masterpiece in the refrigerator for at least five hours, and better for the night - it should be thoroughly soaked.
  
  
• In the morning you will get a chocolate-chocolate dessert with chocolate cream melting in your mouth - a pleasant tea-drinking all!
  
  

Ingredients for cake diameter 18-20 cm:

For chocolate orange "sponge cake" with almonds
  180 ml of freshly squeezed orange juice
  30 ml of lemon juice
  orange peel grated on a fine grater
  100-120 g sugar
  120 g rast.oil
  a pinch of salt
  175 g wheat flour
  50 g ground almonds
  25 g cocoa
  1 tsp without slides of soda + 2 tbsp. water

For tangerine jam:
  4 large mandarins
  1 lemon juice
  1 star star
  sugar (about the amount see in preparation)

For syrup
  100 ml of water
  orange peel cut into thin strips
  half a vanilla
  sugar to taste
  1 tbsp. amaretto liqueur (optional)

For glaze
  150 g chocolate (50%)
  20 ml of vegetable oil

Method of preparation:

Mix orange and lemon juice, add there the same zest, salt and sugar and leave to dissolve. Pour rast.maslo.
  Sift half the flour with cocoa, add ground almonds and add to the juice mixture.
  Add the rest of the flour gradually, until the dough is made, approximately like thick cream
Soda quickly dilute 2 tbsp. cold water, also quickly pour into the dough and immediately mix well, but not for long. The dough will brighten a little, it will become lush and begin to bubble on the surface.
  Immediately pour it into a mold and bake at 180 degrees for about 30 minutes. Willingness to check with a wooden stick, it should come out of the biscuit dry, without a trace of dough.
  Allow the finished biscuit to cool, then gently hold the knife along the walls, separating it from the mold, and carefully remove it.
  Prepare syrup: combine water, vanilla, zest and add sugar to taste, bring to a boil and simmer for a couple of minutes over low heat. Remove from heat, cool completely, remove the zest and vanilla, add liqueur.
  Fully cooled sponge cake carefully cut into two cakes.
  Lightly soak the cake with the syrup.
  Smear tangerine jam. Cover the second cake (I also soaked it a little). Grease the whole cake with a thin layer of jam and put it in the fridge overnight or at least for a couple of hours.
  Shortly before serving, prepare the glaze: melt chopped chocolate in a water bath, stirring (a bowl of chocolate should not touch the water in the lower pan), and then pour in the oil and mix.
  You need to glaze right away, because, cooling down, the icing thickens and freezes pretty quickly.

Cooking tangerine jam:
  Tangerines wash thoroughly with a brush under a stream of hot water. Pour water (the amount of water is arbitrary, it should cover them, but it will not cover, because tangerines float), add lemon juice.
  Bring to a boil and cook on low heat under the lid for 30 minutes until soft. Remove the tangerines from the water (water is no longer needed), carefully cut out the place of attachment of the stem, cut each into 4 pieces and remove the bones (being careful not to crush the tangerines so that juice does not flow out of them). Grind thoroughly with a blender.
  Weigh the tangerine puree and take the sugar in the amount of 2: 1 (ie, half the weight of the puree). In a saucepan with a thick bottom to combine tangerines, sugar and star aniseen.
  Put on a small fire and cook for 30 minutes, stirring often, so as not to burn from the bottom. Jam will change color, become more orange and thicker.
  Take out the star anise and put the jam in a sterilized jar with a lid, turn it upside down and leave to cool completely.

Lenten cake "Sacher" with tangerine jam Ingredients for cake diameter 18-20 cm: For chocolate-orange "biscuit" with almonds 180 ml of freshly squeezed orange juice 30 ml of lemon juice grated on a small grater orange orange peel 100-120 g sugar 120 g plant . Butter pinch of salt 175 g of wheat flour 50 g of ground almond 25 g of cocoa 1 tsp. without slides of soda + 2 tbsp. water For tangerine jam: 4 large tangerine juice of 1 lemon 1 star star anise sugar (about the number see in preparation) For syrup 100 ml water half orange peel, cut in thin strips of half a vanilla sugar sugar to taste 1 tbsp. amaretto liqueur (optional) For the glaze 150 g of chocolate (50%) 20 ml of vegetable oil Preparation: Mix orange and lemon juice, add the zest, salt and sugar and leave to dissolve. Pour rast.maslo. Sift half the flour with cocoa, add ground almonds and add to the juice mixture. Add the rest of the flour gradually, until the dough is made, approximately like thick cream Soda quickly dilute 2 tbsp. cold water, also quickly pour into the dough and immediately mix well, but not for long. The dough will brighten a little, it will become lush and begin to bubble on the surface. Immediately pour it into a mold and bake at 180 degrees for about 30 minutes. Willingness to check with a wooden stick, it should come out of the biscuit dry, without a trace of dough. Allow the finished biscuit to cool, then gently hold the knife along the walls, separating it from the mold, and carefully remove it. Prepare syrup: combine water, vanilla, zest and add sugar to taste, bring to a boil and simmer for a couple of minutes over low heat. Remove from heat, cool completely, remove the zest and vanilla, add liqueur. Fully cooled sponge cake carefully cut into two cakes. Lightly soak the cake with syrup. Smear tangerine jam. Cover the second cake (I also soaked it a little). Grease the whole cake with a thin layer of jam and put it in the fridge overnight or at least for a couple of hours. Shortly before serving, prepare the glaze: melt chopped chocolate in a water bath, stirring (a bowl of chocolate should not touch the water in the lower pan), and then pour in the oil and mix. You need to glaze right away, because, cooling down, the icing thickens and freezes pretty quickly. Preparation of tangerine jam: Tangerines wash thoroughly with a brush under a stream of hot water. Pour water (the amount of water is arbitrary, it should cover them, but it will not cover, because tangerines float), add lemon juice. Bring to a boil and cook on low heat under the lid for 30 minutes until soft. Remove the tangerines from the water (water is no longer needed), carefully cut out the place of attachment of the stem, cut each into 4 pieces and remove the bones (being careful not to crush the tangerines so that juice does not flow out of them). Grind thoroughly with a blender. Weigh the tangerine puree and take the sugar in the amount of 2: 1 (ie, half the weight of the puree). In a saucepan with a thick bottom to combine tangerines, sugar and star aniseen. Put on a small fire and cook for 30 minutes, stirring often, so as not to burn from the bottom. Jam will change color, become more orange and thicker. Take out the star anise and put the jam in a sterilized jar with a lid, turn it upside down and leave to cool completely.

The composition is duplicated with clarifications.

diameter of the cake is 18-20 cm

for chocolate-orange "biscuit" with almonds
  180 ml of freshly squeezed orange juice
  30 ml of lemon juice
  orange peel grated on a fine grater
  100-120 g sugar
  120 g rast.oil
  a pinch of salt
  175 g wheat flour
  50 g ground almonds
  25 g cocoa
  1 tsp without slides of soda + 2 tbsp. water

  + tangerine jam for interlayer
* Or you can take any ready-made orange jam

* I took this recipe as a basis for the recipe test, changing it slightly. It is better to use oil that is neutral, odorless (sunflower or corn). Soda can be replaced with a baking powder (if you trust its quality), but it is better to use it in half: soda and baking powder together. But even with one soda, the biscuit rises well and its taste will not be felt at all. Biscuit with baking powder (without soda) will be less bright in color.

for syrup
  100 ml of water
  orange peel cut into thin strips
  half a vanilla
  sugar to taste
  1 tbsp. amaretto liqueur (optional)

for glaze
  150 g chocolate (50%)
  20 ml of oil

* This simplest chocolate icing recipe is my favorite. Very easy to do and perfectly glazes any product. Adding a little more or a little less rast.masla, you can adjust its thickness and get a thin glaze, or a thicker, flowing beautiful streams on the sides. When frozen, the icing becomes similar to regular chocolate, but not so hard.

For this cake it is important that the icing is soft enoughotherwise the tender biscuit under it will crumble strongly when sliced. Because I noticed that with chocolate of different brands each time there is a glaze varying in degree of hardness, I advise you to pre-test it, for example, on some cupcakes, and adjust the amount of added butter to get a glaze.

The classic proportions of this glaze are:   100 g of chocolate + 10 ml of baked butter (respectively, 200 g of chocolate + 20 ml of butter, 150 g of chocolate + 15 ml of butter, etc.)
  But, as I said, the amount of oil can be changed as needed. I took a slightly different ratio for this cake (see above).
  Vegetable oil, as for biscuits, should be without smellso that it does not taste in the finished glaze.

Cooking:
  Mix orange and lemon juice, add there the same zest, salt and sugar and leave to dissolve. Pour rast.maslo.
  Sift half the flour with cocoa, add ground almonds and add to the juice mixture.
  Add the rest of the flour gradually, until the dough is made, approximately like thick cream

Soda quickly dilute 2 tbsp. cold water, also quickly pour into the dough and immediately mix well, but not for long. The dough will brighten a little, it will become lush and begin to bubble on the surface.

Immediately pour it into a mold and bake at 180 degrees for about 30 minutes. Willingness to check with a wooden stick, it should come out of the biscuit dry, without a trace of dough.

* If you bake a biscuit in a split ring without a bottom, like mine, then remember that this dough is not very thick, so it can start to flow a little from under the ring to the baking sheet.
  It is necessary to put it in the oven as quickly as possible, then it will not be able to pour out much dough ...

Allow the finished biscuit to cool, then gently hold the knife along the walls, separating it from the mold, and carefully remove it.

Prepare the syrup:   Combine water, vanilla, zest and add sugar to taste, bring to a boil and simmer for a couple of minutes over low heat. Remove from heat, cool completely, remove the zest and vanilla, add liqueur.

Fully cooled sponge cake carefully cut into two cakes.

* Lean chocolate shortcakes, due to the lack of eggs in their composition, always easily break and crumble. It is necessary to cut very carefully, without haste, the cut cakes should not be too thin. Special care is needed when transferring the cake to a dish and when assembling the cake. It can be carried on paper or by placing two large wide knives crosswise under the cake. Let someone help you, in 4 hands it will be easier to manage the cake without breaking them.
  If you make a larger cake, increasing the number of ingredients, I advise   bake two separate cakes   and just lay them on one after the other.

Lightly soak the cake with the syrup.
* Quite a bit, for flavor. If you soak too much, then the lean cake can soak and crumble.
  Smear tangerine jam. Cover the second cake (I also soaked it a little). Grease the whole cake with a thin layer of jam and put it in the fridge overnight or at least for a couple of hours.