Wet chocolate sponge cake and cream based on cream and chocolate - Truffle chocolate cake, which is intended for true gourmets and connoisseurs of chocolate! Step-by-step recipe with a photo. Video recipe.
Truffle cake embodies the best pastry recipes of French pastry chefs! Extraordinarily tasty and mega-chocolate intended for lovers of gourmet chocolate baked goods. Today we will create a delicious chocolate truffle cake based on the sweets of the same name. Combine moist dark chocolate cakes with an abundance of melted chocolate and cream, which, when solidified, turns into a delicate chocolate mass. We will get a real festive product - appetizing, rich and presentable, where the taste and aroma of chocolate will definitely dominate.
I made super chocolate brownie cakes for the cake. What are they like - a crust with a fragile sugar crust and a juicy chocolate core. This is a real dream for all chocolate lovers. At the same time, Truffle will amaze you by the fact that it is very chocolate, but not cloying, but with a noble bitterness of real dark chocolate. Having tasted a piece of cake, the chocolate taste will remain in everyone's memory for a long time. So, we are preparing this delicious bright chocolate masterpiece that will delight you and your loved ones ?!
See also how to make a chocolate cake with condensed milk and banana.
- Caloric content per 100 g - 526 kcal.
- Servings - 1 cake
- Cooking time - 45 minutes of active work, plus 35-40 minutes for baking a biscuit and 5 hours for soaking the cake
Ingredients:
- Flour - 120 g
- Butter - 100 g
- Chocolate - 100 per dough, 100 g per cream
- Sugar - 50 g
- Cream 30-35% fat - 200 ml
- Eggs - 3 pcs.
Step-by-step preparation of a chocolate truffle cake, a recipe with a photo:
1. In a deep bowl, combine the sliced butter and the sliced chocolate.
2. Melt the butter and chocolate in a steam bath or microwave. At the same time, make sure that the food does not boil. Otherwise, the chocolate will acquire a bitterness, which cannot be eliminated, and the butter will acquire a melted taste.
3. Mix melted chocolate with butter with a mixer at medium speed until smooth.
4. Combine eggs with sugar in a deep container.
5. Beat eggs with a mixer until they increase in volume by 3 times, until fluffy and acquire a lemon shade.
6. Combine two masses (egg and chocolate) in one container.
7. Mix the two mixtures with a mixer until smooth.
8. Introduce flour into the liquid base, sift it through a fine sieve so that it is enriched with oxygen, and the biscuit becomes fluffier and more tender.
9. Mix the dough with a mixer until smooth. The consistency of the mass should be like thick sour cream.
10. Line a baking dish with parchment and pour the dough into it, evenly leveling its surface.
11. Send the biscuit to bake in a preheated oven to 180 degrees for 30 minutes. Check readiness with a puncture of a wooden stick. It should be dry without any lumps of dough sticking to it. Remove the finished biscuit from the mold, and while it is hot, cut into 3 cakes. Because it can be more difficult to cut after cooling.
12. To prepare the cream, put the broken pieces of chocolate in a bowl.
13. Melt the chocolate in a water bath or microwave. Again, make sure that it does not boil, otherwise it will deteriorate and it will no longer be possible to use it for cream.
14. Pour cool temperature cream into a deep bowl.
15. Whip the cream with a mixer at high speed until it increases in volume by 2-2.5 times, thickness and viscosity.
16. Pour melted chocolate into the whipped cream.
17. Stir the cream with a mixer at medium speed until the chocolate is distributed throughout the volume and the cream becomes homogeneous.
18. Place one chilled crust on a serving plate. If the cake is not intended for a children's table, then if you wish, you can soak the cakes with cognac.
19. Apply cream to the cake.
20. Spread the cream all over the cake in a thick, generous layer so that the cream is at least 1 cm high.
21. Collect the cake from all the cakes, greasing them liberally with cream.
23. Sprinkle the pastry on top and on all sides with chocolate chips or biscuit crumbs.
24. Send the Chocolate Truffle Cake to the refrigerator to soak for 3-5 hours. Then cut it into pieces and serve.
See also the video recipe on how to make Chocolate Truffle Cake.
