The magic truffle cake has only one drawback - it is eaten very quickly. Chocolate-chocolate, velvety, creamy - this is what a truly royal truffle cake is for the holiday table. Delicate sponge cakes soaked in syrup, airy butter cream and the famous truffle crumbs - pleasure and enjoyment while savoring this delicious dessert are guaranteed!
In Soviet times, truffle cake prepared according to GOST standards, bought in a store and brought home, was eaten instantly.
To make a cake at home from kitchen utensils, you need a stove, a saucepan, a whisk and a mold with a diameter of 20 millimeters, lined with baking paper.
Ingredients:
for chocolate cakes:
- dark chocolate - 200 g,
- butter - 200 g,
- chicken egg - 4 pcs.,
- natural yogurt – 150 ml,
- flour – 150 g,
- cocoa – 25 g,
- baking powder for dough – 1 tsp,
- powdered sugar – 100 g,
- salt - 1/4 tsp.
for chocolate cream:
- dark chocolate - 200 g,
- butter - 50 g,
- powdered sugar – 100 g,
- sour cream (fat content 20%) – 300 ml.
For decoration:
- confectionery caramel “Stars” – 1 tbsp. l.
Cooking process:
Making chocolate cakes
Pre-sieve the flour (it is advisable to make the cake as fluffy as possible). Add baking powder, cocoa, powdered sugar, butter softened at room temperature, eggs, yogurt and salt to the flour. Mix.
Chop the chocolate into slices - if you are using chocolate bars, into small pieces using a knife - if you are using tin chocolate by weight.
Place it in a container and melt in the microwave for 1 minute, turning it on at low power. The time may be adjusted depending on the power of the microwave oven. The chocolate should be completely melted.
Pour melted chocolate into the dough. Beat the mixture with a mixer. The result should be a smooth, homogeneous brown mass.
Prepare a baking dish (preferably a springform pan) by greasing the bottom and walls with vegetable oil. Place the prepared chocolate dough into the mold.
Bake the crust in a preheated oven at 180 0C for 30 minutes. Check the readiness of the cake with a match; when pierced, it should remain clean, without traces of raw dough. If necessary, increase baking time by 5-10 minutes.
Remove the crust from the oven and let cool completely.
Cut the chocolate base into two, three or four layers in thickness.
Making truffle cream for the cake
Melt the chocolate in the same way as described above. Cool slightly, add softened butter, stir until smooth.
Mix sour cream with powdered sugar (beating with granulated sugar is allowed). Combine the chocolate and sour cream ingredients and mix very thoroughly.
Assembling the Truffle Cake
Grease each cake layer with a generous portion of chocolate cream and spread it evenly over the entire surface using a knife or silicone spatula. Leave a little cream on the sides. Place the cakes one on top of the other, grease the sides of the cake, and sprinkle the top with caramel stars.
Place in the refrigerator for at least 4 hours so that the cakes have time to soak thoroughly.
You need to start preparing the cake the day before. Break the chocolate into small pieces, cut the butter into cubes. Dilute instant coffee in 50 ml of hot water. Place the chocolate and butter in a saucepan and pour in the coffee. Place over medium heat and cook, stirring, until the mixture is smooth. Remove from heat immediately. In this step, it is very important not to overheat the chocolate mixture.
Sift flour with baking soda and cocoa powder into a large bowl, add sugar and mix.
Beat the eggs with a whisk. Continuing to whip, pour in the cream. Add the resulting mixture to the bowl with flour, stir until smooth.
Carefully pour the melted chocolate and butter into the bowl. Mix carefully with a wooden spatula.
Grease a rectangular baking dish with butter and line with parchment. Pour the resulting dough into it. Place in an oven preheated to 160°C for 1.5 hours. Remove from the oven and let cool in the pan. Then carefully remove the cake, wrap it in parchment and refrigerate overnight. The height of the cake will depend on the size of the mold. In a mold measuring 20x30 cm, the sponge cake will turn out quite tall and can easily be cut into 3 layers.
The next day, cut the cooled sponge cake into 3 horizontal layers. Cover with a towel and set aside.
Grate white chocolate. Bring the cream to a boil and immediately remove from heat. Add chocolate, stir. Pour in 1 tbsp. l. boiling water. Stir until the mixture becomes homogeneous. Let cool to room temperature, then place in the refrigerator for 1 hour.
Beat the chocolate mixture with a mixer for 2 minutes.
Divide the resulting cream into 2 parts. Grease two cake layers, place on top of each other and cover with the third cake layer.
First, culinary experts gave the candy the shape of a delicious mushroom, hinting at the sophistication and rarity of the delicacy - that’s where its “mushroom” name comes from. And then they decided that there should be a lot of good dessert, and they came up with truffle cake.
The dessert in the classic version is served in its original form, without hiding its sophisticated beauty behind the decor, or it is additionally decorated according to taste and personal preferences.
To execute the traditional, basic recipe you will need:
- dark chocolate – 2 bars of 100 g;
- selected eggs – 5 units;
- butter – 1 pack;
- sugar – 1 glass;
- coffee - 1 tbsp. l.;
- a couple of tablespoons of water to dissolve the coffee.
Much will depend on the quality of the chocolate, so you should choose the best option available.
What do we have to do:
- Break the chocolate into pieces, add butter, coffee, warm water. Microwave everything until melted and combined.
- Beat the eggs by hand with a whisk with granulated sugar. Add cocoa, pour in the mixture from the microwave and stir everything thoroughly.
- Pour the batter into the cake pan. Bake for 45 minutes at 170 ºС.
Truffle cake recipe
First you need to prepare the cream, but you need to take into account that it is made in advance, because it needs to sit. To prepare it, you need to pour cream into a saucepan and bring it to a boil. After this, add chopped chocolate to the mixture and mix thoroughly until it is completely dissolved. This procedure can be done in two ways: using a microwave oven or in a water bath. Then put the resulting mixture in the refrigerator for a couple of hours to cool.
Next you need to move on to preparing the sponge cakes. To do this, you need to separate the whites from the yolks, then beat the whites together with cream of tartar or lemon. Add sugar there and continue whisking until a thick foam is obtained. Grind the yolks with the rest of the sugar until the consistency of a snow-white mixture. Dissolve cocoa in hot water and add it to the mixture with the yolks.
After this, you need to sift the flour with starch and mix with the yolk mixture, adding the whipped whites. Be sure to make sure that the finished mixture is free of lumps.
To bake the cakes, you need to preheat the oven to 160 degrees C. Then put the dough on parchment and put it in the oven. To give it an even and round shape, pour the dough into the mold so that the cakes are perfectly even. After this, remove from the oven, cool the shortcake slightly without removing it from the mold. Then take out the cake, wrap it in parchment paper and put it in the refrigerator for about 6 hours (overnight is possible). The height of the sponge cake depends on the size of the cake pan. The next day, cut the cold shortbread horizontally into three layers. You need to cover it with a towel and set the workpiece aside to rest.
Now you need to prepare the syrup. You need to boil water, add sugar there. After this, turn off the heat and cool the syrup, then add the liqueur. Mix the mixture well. The syrup is ready.
No bargain is complete without cream, so you need to prepare it. To do this, you need to mix 30 g of protein and milk, strain the mixture. Then you need to pour sugar there and bring to a boil and boil a little. During this time, the cream should thicken greatly, after which it should be poured into a bowl and cooled. Beat the butter and vanilla into a strong foam, gradually add cold syrup in small portions. When about half of the syrup remains in the bowl, add cocoa to the mixture and stir for a while. At the end of the procedure you need to pour in cognac.
Now let's prepare truffle candies. To do this, pour hot cream over chocolate and stir the mixture until it reaches the consistency of sour cream. After this, put the mixture in the refrigerator for two hours. After time has passed, remove and form into balls. You can place them on parchment paper and put them in the freezer for one hour. After the time is up, take out the candies, pour chocolate over them or sprinkle with cocoa. The sweets are ready.
Now you need to assemble the cake. This is the most enjoyable moment of cooking. First, thoroughly moisten each cake with the prepared syrup. Here you need to thoroughly wet the cake layers, the top of the cake, as well as its sides, then sprinkle with chocolate chips, or you can just use cocoa. Now you can put your truffles on top.
After assembly, the cake must be decorated. Here your imagination can flow like a river and you can come up with anything you want. For example, you can make a heart or other figure out of white chocolate, or you can write some words. If the pastry chef is a creative person, then you can create chocolate teeth and decorate the edges of the cake with them. It can be decorated with traditional whipped cream, coconut shavings and so on, it all depends on the degree of your imagination.
Let the cake sit for at least 6 hours in the refrigerator.
With white chocolate mousse
Let's prepare a cake with white chocolate mousse according to the “two-story” principle: the first tier will make up the classic cake layer created according to the previous recipe, and now we will analyze the algorithm for preparing the second in detail.
Let's make it from the following ingredients:
- 1 white chocolate bar (all will go);
- 3 tbsp. l. salted butter;
- 4 egg yolks;
- 2 tbsp. l. (heaped) sugar;
- 2 cups cream (at least 30% fat);
- 2 tbsp. l. packaged baking powder.
Where do you put the remaining egg whites? You can mix them with sugar and make meringue. They can also be used to easily clarify the broth.
But let's get back to the cake:
- Place crushed chocolate, butter and baking powder in a microwave-safe bowl. Heat until everything melts.
- Beat the yolks firmly with sugar.
- Add the hot chocolate mixture and two heaped tablespoons of cream to them. Mix.
- Whip the rest of the cream and pour it into the chocolate composition, by this time it should have cooled down. Mix.
- The mousse is ready! Pour it over the truffle base and cool for a couple of hours.
Cooking in a slow cooker
When it comes to making desserts, a slow cooker will not let you down. Nothing in it will definitely burn or dry out. Therefore, we can confidently entrust this kitchen unit with the process of baking such an exquisite dessert as truffle cake.
What you will need:
- sweet butter – 150 g;
- sugar – 300 g;
- sour cream – 200 g;
- heavy cream – 250 ml for the base + another 50 ml for filling;
- egg – 2 units;
- cocoa – 100 g;
- flour – 180 g;
- soda or baking powder – 5 g;
- dark chocolate without filling – 100 g;
- almond slices – 3 tbsp. l.
The dessert is easy to prepare:
- Take three containers. In the first, mix melted butter, sugar and cocoa; in the second - sour cream, eggs and cream; in the third - flour and baking powder.
- Combine all three mixtures into one and mix again.
- Pour the mixture into the multicooker bowl. Cook for 50 minutes in the “Baking” mode.
- Now you need to do the filling. Break the chocolate into slices, pour in cream and melt in the microwave (30 - 60 seconds). Stir the resulting mixture until smooth and cool.
- Cover the finished base with filling, then sprinkle with almond slices. Chocolate truffle cake is served chilled.
On a note. You can buy almond slices or make your own. In the latter case, the nuts should be soaked in water for 24 hours, then thinly sliced with a sharp knife and dried in a frying pan for 5 minutes.
Cooking method
- For the sponge cake, beat eggs with sugar, add milk and pour in vegetable oil, mix. Add flour, cocoa, baking soda and baking powder. Add boiling water last and stir until the dough is homogeneous. Pour into a mold (split or silicone) and bake in a hot oven until done.
- When the biscuit has cooled, grind it into crumbs and place it in a mold lined with parchment. Press down firmly, distributing the crumbs evenly throughout the pan.
- For the filling, melt the chocolate in a water bath or in the microwave, add rum. Whip the cream into a thick foam and add melted chocolate, stir until smooth. Place the chocolate filling on the sponge cake, cover with foil or film and refrigerate for several hours or overnight.
- Transfer the cake to a nice plate and sprinkle generously with cocoa powder. Garnish with fresh fruit, mint leaves or chocolate shavings and serve.
Cream
It is better to start preparing it the day before assembling the cake. Bring the cream almost to a boil
and pour chopped chocolate over them. Stir chocolate and hot cream until chocolate is completely dissolved.
Chill in the refrigerator for several hours (or better yet, overnight). On the day of assembling our chocolate cake
beat the cream until stiff peaks form.
Candies
Pour hot cream over chopped chocolate and stir until chocolate is completely dissolved, add liqueur.
Cool in the refrigerator for several hours.
Scoop with a teaspoon, roll the chocolate mixture into small balls with your hands, place them on paper and place in the freezer for 1 hour.
Melt the chocolate in a water bath. Dip each ball into melted chocolate and leave to set. You can not dip the candies into chocolate, but pour them on top, then the chocolate flows down over the candies and forms a flat skirt at the bottom of the plate, with the help of this skirt the candies will then lie more stably on the surface of the cake. You can make white candies using the same principle - pour hot cream over chopped white chocolate, let cool and roll into truffle balls. You can roll them in ground coconut or powdered sugar.
Or you can make these candies as close in shape as possible to the mushrooms of the same name, this is the shape and completely roll them in cocoa.
Assembling the cake of our chocolate cake
Moisten each cake with syrup and layer with cream. Cover the sides and top of the cake with cream. Sprinkle with chocolate shavings (it’s better to prepare it in advance and freeze it so that it doesn’t melt in your hands later) and decorate with truffle candies.
How do you like this chocolate truffle cake
?
You need to start preparing the cake the day before. Break the chocolate into small pieces, cut the butter into cubes. Dilute instant coffee in 50 ml of hot water. Place the chocolate and butter in a saucepan and pour in the coffee. Place over medium heat and cook, stirring, until the mixture is smooth. Remove from heat immediately. In this step, it is very important not to overheat the chocolate mixture.
Sift flour with baking soda and cocoa powder into a large bowl, add sugar and mix.
Beat the eggs with a whisk. Continuing to whip, pour in the cream. Add the resulting mixture to the bowl with flour, stir until smooth.
Carefully pour the melted chocolate and butter into the bowl. Mix carefully with a wooden spatula.
Grease a rectangular baking dish with butter and line with parchment. Pour the resulting dough into it. Place in an oven preheated to 160°C for 1.5 hours. Remove from the oven and let cool in the pan. Then carefully remove the cake, wrap it in parchment and refrigerate overnight. The height of the cake will depend on the size of the mold. In a mold measuring 20x30 cm, the sponge cake will turn out quite tall and can easily be cut into 3 layers.
The next day, cut the cooled sponge cake into 3 horizontal layers. Cover with a towel and set aside.
Grate white chocolate. Bring the cream to a boil and immediately remove from heat. Add chocolate, stir. Pour in 1 tbsp. l. boiling water. Stir until the mixture becomes homogeneous. Let cool to room temperature, then place in the refrigerator for 1 hour.
Beat the chocolate mixture with a mixer for 2 minutes.
Divide the resulting cream into 2 parts. Grease two cake layers, place on top of each other and cover with the third cake layer.
Cake Recipes
Truffle cake differs from others in its rich chocolate taste. Try to cook it and you won’t regret it. It will decorate any holiday. How to make mousse from
1 hour
380 kcal
5/5 (2)
Kitchenware:
a whisk to beat eggs, steam pans and a sponge tin.
Biscuit ingredients:
Ingredients for cream:
- Cream (fat) – 600 ml.
- Rum – 4 tbsp.
- Milk chocolate – 100 g.
- Dark chocolate – 350 g.
- Nuts (for sprinkling) – 150 g.
Why is the cake called truffle? It is named after the Truffle candy. The ingredients and method of making candy and cake are similar. The candy filling is a cream that consists of cream and chocolate. Sometimes rum or cognac is added there.
The cream, in turn, is coated or glazed with dark chocolate. The candy is sprinkled with cocoa or wafer crumbs on top, just like the cake.
Chocolate truffle cake
When there is neither time nor desire for long-term witchcraft over dessert, we will prepare an express cake from store-bought cake layers, which we will grease with a special cream.
To prepare truffle cream for the cake you will need:
- two bars of dark chocolate;
- 500 ml heavy cream;
- as well as packaging of cakes.
The process is extremely simple:
- Heat one half of the cream and crumble the chocolate into it until it dissolves.
- Beat the second half and add to the first.
- Grease the cakes with the resulting cream and place on top of each other. Drizzle chocolate on top of the finished dessert. That's how fast and simple it is. The cake is ready!
Recipe from Tatyana Litvinova
Tatyana teaches her audience to cook according to ancient recipes, which are not always easy to execute. This is probably where the secret of the amazing taste and fabulous appearance of the prepared dishes lies.
The list of ingredients for Tatyana’s dessert is impressive, but the result is worth the money and effort:
- dark chocolate – 5 bars of 100 g each (without filling);
- sweet cream unsalted butter – 2 packs;
- white sugar – 1.5 cups;
- country eggs – 3 units;
- flour – 1 glass;
- baking powder – 5 g;
- salt – 5 g;
- heavy cream (from 30%) – 1 glass;
- sour cream – 70 ml;
- powdered sugar – 200 g;
- water - a quarter glass;
- lemon juice – 0.5 tsp. (will prevent the glaze from becoming sugary);
- natural instant cocoa – 1 tbsp. l.;
- brandy – 1 tsp.
The ingredients are divided between different parts of the cake:
- It all starts with making the crumbs. For this purpose, put the saucepan on the fire, pour water into it, add half a glass of sugar and lemon juice. Cook until the syrup thickens.
- In a bowl, mix a quarter stick of butter with cocoa with a fork. Pour syrup here. Stir vigorously until the mixture cools and becomes viscous. Place it in a thin layer on parchment.
- Switch to biscuit. Beat eggs with sugar (200 g) until foamy. Melt two bars of chocolate and one stick of butter together and pour into the eggs, leaving a cube of butter for greasing. Add flour, baking powder, salt. Mix by hand.
- You need two pans: one larger, one smaller. Place parchment on the bottom of the small one and grease the walls with oil. Fill it with dough, close the lid and wrap it in a towel - it will absorb the condensation. Place the smaller container in the larger one and cover it too. Keep on low heat for 1 hour.
- Now let's make the cream. Melt the chocolate. Combine half a glass of chilled cream, sour cream, powdered sugar (100 g) and beat. Pour chocolate into the resulting mixture and stir.
- Let's return to the baby. To do this, the mass from the parchment should be crushed in a blender.
- Cut the cake lengthwise into two “pancakes”. Then form the dessert in the following sequence: first pancake – cream – crumbs – second pancake – cream – powdered sugar (remaining 50 g).
- The sides of the treat should also be coated with cream. After this, keep the almost finished dessert in the cold for 15 minutes.
- What's left is the icing. Combine half a glass of cream, half a stick of butter, 2 tablespoons of powder, chopped chocolate and brandy. Heat until everything melts.
- Fill the cake with glaze. Grate the remaining chocolate bar and sprinkle the resulting shavings over the cake. Let the dessert sit in the cold for 1 hour.
Recipe for our chocolate-coffee truffle coffee cake:
- First, place pieces of dark chocolate in a saucepan, then place frozen butter, cut into small pieces, into the same bowl. Pour cold instant coffee into the saucepan, previously diluted in boiled water (50 ml). Now you need to put the saucepan on low heat and, with constant stirring, wait until the dark chocolate and butter are completely dissolved. Important: do not let the chocolate-coffee butter mixture boil! Leave to cool.
- Sift the flour into a separate deep bowl, for example, a wide bowl with high walls, add granulated sugar, baking powder, cocoa powder, and mix all the ingredients.
- Break raw chicken eggs into another bowl and beat them into a fluffy and, at the same time, dense foam, then mix with the cream prepared for the dough.
- Place the egg-cream mixture in a bowl with flour and bulk ingredients, mix with a broom or mixer until completely homogeneous. Next, pour the aromatic coffee-oil mixture into the same bowl and mix thoroughly again. After this, the dough for the cake can be considered completely ready.
- Grease a special cake pan generously with oil, then cover its bottom with baking paper. Pour the truffle cake dough into this cake pan, place in an oven preheated to 160 degrees, and bake for about an hour and a half.
- As soon as the allotted time has passed, you will need to turn off the oven and leave the cake inside so that it cools right in the pan.
- As soon as the truffle cake cake has cooled completely, it should be very carefully removed from the mold, wrapped in parchment or special baking paper and placed in the refrigerator overnight.
- When morning comes, cut the completely cooled cake horizontally three times using a very sharp long kitchen knife or a special metal thread. As a result, you should get three completely identical thin cake layers for future baking, and after that you can start preparing the cream for the truffle cake.
- And to do this, grate a white chocolate bar, pour half a portion of preheated cream over it, as well as hot water (one tablespoon), mix everything thoroughly, cool a little, then put it in the refrigerator for about fifty minutes until it cools completely. Once the chocolate-cream mass has cooled completely, it will need to be whipped using a mixer for two minutes.
- Coat the middle and bottom cake layers with chocolate buttercream, place these two elements on top of each other, and place the third cake layer on top.
- Next, you can start preparing the icing for the truffle cake and then applying it to this culinary product.
- Grate dark chocolate - you can coarsely. Add granulated sugar in the required amount to the remaining portion of cream, heat these components to a boil, add boiling water (one tablespoon) and dark, pre-grated chocolate. Mix all the ingredients thoroughly, cool the resulting glaze, and pour it generously over the cake twice.
- After this, at your discretion, you can decorate the truffle cake by attaching the candies in a certain order and additionally sprinkling the prepared masterpiece with sifted cocoa powder.
If the family is already standing next to the plates and dessert spoons at the ready, you can start tasting. For more disciplined family members or for serving at a holiday table, it is better to keep the truffle delicacy in the refrigerator for at least 2 hours. While the cake is brewing, try another coffee dessert.
How to make dessert with meringue
This baking option is suitable for special occasions. The cake is bought in a store or prepared according to the first classic recipe, but then supplemented with a special, airy and delicate composition.
To prepare it you will need:
- three medium eggs;
- mug of sugar;
- pack of butter;
- a whole can of condensed milk;
- half a chocolate bar.
Homemade truffle cake with meringue is prepared according to the following algorithm:
- Cream is condensed milk mixed with melted butter. The latter will take a whole pack, but one tablespoon should be left for the glaze.
- Meringue is made from egg whites. Beat them with sugar until they thicken. Place sweet portions on a lined baking sheet, which are then baked for 90 minutes at 120 ºC.
- The pre-prepared cake layer is thinly greased with cream and meringue is laid out on it, filling the gaps with the same milky-creamy sweet composition.
- It was just a matter of icing. But this problem can be solved - melt the chocolate with the addition of butter and pour it over the cake. Place the delicious dessert in the refrigerator for 2 hours.
On a note. The meringue is formed using a regular plastic bag. For this purpose, you should put the mixture into it, cut off a small corner and squeeze out future “bezes” through it.
Truffle sour cream cake
An interesting dessert reminiscent of Tiramisu, adapted to our home baking requirements.
To perform it you will need:
- half a bar of dark chocolate;
- sugar - 0.5 cups for the cream, one for the base and glaze;
- 20% sour cream – 0.5 cups for the cream, one each for the base and glaze;
- 0.5 tsp. soda;
- 1.5 cups sifted wheat flour;
- oil “Peasant” – 2 tbsp. l. for dough, 1 – for glaze;
- 2 cookies, “Jubilee” type;
- cocoa powder: 5 tbsp. l. – for the base, 1 – for the cream;
- 1 tbsp. l. freeze-dried coffee;
- 1 egg.
This cake consists of three parts: dough, cream and icing.
Let's start creating each one:
- Grind the egg with sugar, add sour cream and soda. In a separate bowl, combine cocoa with flour and pour the resulting mixture into the sour cream mixture. Mix.
- Sprinkle crushed cookies onto the bottom of the baking dish. Pour the dough over it and bake at 170 ºC for 40 minutes.
- While the workpiece is cooling, prepare the cream. In a convenient bowl, combine sour cream, sugar, coffee and warm melted butter. Beat everything with a blender.
- Cut the dough into 3 - 4 cakes and coat each one thickly with cream. We combine them to form a dessert.
- Prepare the glaze: combine butter, cocoa, sour cream and sugar and heat. Pour the glaze over the cake without having had time to cool down.
Truffle sweets and cakes are elite delicacies. But preparing them in your own kitchen, as it turns out, is not difficult. Feel free to take on bringing recipes to life and be sure that your culinary masterpiece will be appreciated.
Hello, my dear girls and boys!
It's been a while since I pleased you with delicious cakes. I will improve.
Today's cake is definitely dedicated to all chocoholics, chocolate lovers and other chocolate addicts
.
I prepared it not because it hit me in the head, but because you repeatedly asked me to tell you about this cake.
I'm telling you.
Truffle cake - where does this name come from, and where does the cake itself come from?
In our Union we had a cake called “Truffle”. But this, of course, is not it. There was only a superficial resemblance to the truffle in that cake. That cake was the most primitive of all Soviet ones: an ordinary white sponge cake soaked in syrup and covered with Charlotte cream with cocoa.
A real truffle cake is called that because it was created in the image and likeness of chocolate truffles.
Let's remember what chocolate truffles are.
Chocolate truffles
or truffle sweets were named so because of their external similarity to truffle mushrooms. In the classic version, it is pure ganache, consisting of dark chocolate and heavy cream in equal proportions with the addition of a small amount of butter. This ganache is formed into round or cone-shaped candies and rolled in cocoa. And these are my favorite candies. Especially if they are Belgian. If all these products are of the highest quality, then the truffles turn out simply divine!
So here it is. Based on the principle of such popular candies in the world, confectioners could not help but come up with a cake.
In fact, truffle cake recipes are a dime a dozen. There is no one true authentic recipe.
Main meaning
the truffle cake has cream. The cream, of course, must be truffle. That is, pure chocolate and cream. We don’t need oil here, because, unlike sweets, the cream should not be dense.
Well, the cakes are, of course, chocolate. Here already someone likes something. You can make it simply with cocoa, or you can make it with chocolate to get some kind of chocolate cosmos. See other chocolate cake options.
I have cream, cakes, and glaze, all with high-quality dark chocolate
.
As a result, we get a chocolate explosion - a mega-rich cake with moist chocolate cake layers and airy chocolate cream.
Oh, I also forgot to say that I made this cake for our family’s 5th anniversary. I inflated 5 large balloons and 10 small ones with my own cheeks, lit a candle on the cake and waited for my beloved in the dark to return from work. Well, in general, the surprise was a success, especially considering the fact that last year I completely forgot about this day. In general, to be honest, I only now, after 5 years of marriage, remembered the date of our wedding. That's the kind of asshole I am.
Well, now.
Truffle cake, recipe with photo
• To prepare the biscuit dough, first separate the eggs into whites and yolks.
• Grind the yolks until white with 2/3 parts of granulated sugar.
• Beat the whites with the remaining 1/3 of the sugar and carefully add one spoon at a time to the yolks with sugar, mix everything carefully.
• Sift flour and starch. Add this dry mixture one spoon at a time to the sugar-egg mixture, stirring gently with each addition.
• Place the mixture in the mold, rotate the mold clockwise and counterclockwise around its axis so that the dough is evenly distributed in the mold before baking.
• Bake at 180°C for 30 minutes.
• Place the finished biscuit on a wire rack and leave overnight.
• Then cut it into 3 layers and immerse each of them in the impregnation.
• To prepare the impregnation, mix all the components intended for it, boil and cool.
• To prepare the cream for layering the cakes, combine milk and egg, mix them well and strain into a ladle.
• Add granulated sugar, put on fire, stirring, cook for 5 minutes, cool.
• Beat the butter and vanilla sugar thoroughly, add half of the egg cream to the butter, and mix. Add cocoa, mix again. Add the second half of the egg cream and lemon juice.
• To prepare the chocolate chips, first prepare the truffle cream for the cake. To do this, melt the fudge in a water bath, add cocoa powder and butter. Mix everything and cool.
• Crumble the frozen mixture into crumbs by hand.
• When assembling the truffle cake, grease the soaked cakes with cream, place them on top of each other, coat the sides and top with cream.
• Sprinkle the entire cake with truffle crumbs.
Truffle cake is ready! If desired, you can place figured roses and white chocolate leaves, nuts and other decorations on the cake.
Bon appetit!
It is traditionally believed that chocolate is a favorite delicacy exclusively for the female half of humanity. In fact, absolutely everyone has long and unconditionally submitted to the gift of the proud Indians: men, women and children. A bright box with a bar of good chocolate or sweets has become the best gift for a loved one, as well as a sure-fire way to attract attention or ask someone for forgiveness. A luxurious chocolate cake can even be called a powerful antidepressant, which with its magical aroma alone completely erases all empty worries and fears.
The “Truffle” cake is a creation of confectionery art, created to please ardent admirers and true connoisseurs of chocolate. Everything about it is “chocolatey” - fluffy sponge cake, delicate cream, glaze and finishing elements. A dessert made according to a classic recipe can hardly be called sweet, since it contains exclusively dark chocolate with the highest content of cocoa products, as well as natural cocoa powder. This cake is usually decorated with homemade truffle sweets and large shavings.
In addition, there are more simplified and sweet recipes in which instead of chocolate cream they use custard, protein or sour cream, and instead of pure chocolate they take milk chocolate, filled with nuts and dried fruits, or just a white confectionery bar.
Truffle cake is one of those dishes that achieve the most harmonious taste and aroma only a few hours, or even days after preparation. In order to fully enjoy the dessert you made yourself, you need to let it brew for at least 4 hours. And they usually start preparing this cake a day or two before the celebration.
If you have strong confidence in your own abilities and a desire to master this culinary masterpiece, then it’s time to start studying the proposed recipes.
Step-by-step recipe for truffle cake
The cake is not at all difficult to prepare. The only thing is that you will need a lot of good chocolate and heavy cream
.
To save a little
, you can use cheaper chocolate for the sponge cake, but make the cream and glaze with good chocolate.
Compound:
Chocolate cakes
- dark chocolate, 50−60% - 170 gr.
- butter, softened - 155 gr.
- powdered sugar - 60 gr.
- eggs - 7 pcs.
- flour - 190 gr.
- salt - ½ tsp.
- sugar - 55 gr.
Syrup
- sugar - 170 gr.
- water - 60 gr.
- rum or cognac - 100 gr.
Truffle cream
- dark chocolate - 400 gr. (excellent quality from Callebaut
) - heavy cream, 33−35% - 540 gr. (for example, these
)
Chocolate glaze
- dark chocolate - 225 gr.
- instant coffee - 1 ½ tsp.
- heavy cream, 33−35% - 180 gr.
- sugar - 2 tbsp.
- glucose syrup or honey - 2 tbsp.
Preparation
Chocolate cakes
While the biscuit is cooling, we need to cook the syrup.
Syrup
- In a small saucepan, combine sugar and water, stir gently and bring to a boil over moderate heat, stirring from time to time.
- Boil the syrup for about 5 minutes, add rum or cognac, remove from heat and cool.
Truffle cream
Assembling the cake
Chocolate glaze
Make this cake and your chocolate-loving friends will never forget you!
And I will soon appear with a new cake, which you were also really looking forward to.
Don't go too far from the screens))
Good luck, love and patience.
Cake Recipes
Truffle cake differs from others in its rich chocolate taste. Try to cook it and you won’t regret it. It will decorate any holiday. How to make mousse from
1 hour
380 kcal
5/5 (2)
Kitchenware:
a whisk to beat eggs, steam pans and a sponge tin.
Biscuit ingredients:
Ingredients for cream:
- Cream (fat) – 600 ml.
- Rum – 4 tbsp.
- Milk chocolate – 100 g.
- Dark chocolate – 350 g.
- Nuts (for sprinkling) – 150 g.
Why is the cake called truffle? It is named after the Truffle candy. The ingredients and method of making candy and cake are similar. The candy filling is a cream that consists of cream and chocolate. Sometimes rum or cognac is added there.
The cream, in turn, is coated or glazed with dark chocolate. The candy is sprinkled with cocoa or wafer crumbs on top, just like the cake.
Serve truffle cake to the table
Chocolate truffle should be served cold or can be at room temperature. The cake must be cut in advance and beautifully placed on dessert plates. Truffle dessert is usually consumed with freshly brewed tea or natural coffee. You can wash down your favorite cake with a milkshake or cocoa. It does not contain those same mushrooms, but it does contain a huge amount of chocolate, which makes this dessert the most delicious morsel not only for sweet tooth lovers, but also for people who are completely indifferent to sweet dishes.
It’s simply amazing that the preparation of this truffle itself is not a complicated process, even quite simple, and you can delight yourself with this dish every day. This dessert has only one drawback - it runs out very quickly. Chocolate, velvety, chocolate-creamy - that's all about it. Chocolate truffle cake is prepared for any table, be it festive or everyday. Delicate sponge cakes soaked in the most delicate syrup, airy chocolate cream and the well-known truffle crumb - this is simply bliss and a joyful mood when eating a delicious dessert in the form of a truffle! you deserve a moment of joy to enjoy the delicacy of the chocolate truffle prepared by you according to our recipe. Cook with pleasure and bon appetit to you and your guests!
Truffle cake is rightfully considered one of the most chocolate cakes. It tastes like the candies of the same name; it is velvety, buttery, and incredibly tasty. The basis for the cake is a sponge cake, and in various variations: it can be cocoa-based or pure white, the cake layers are layered with chocolate cream and cream, and the sponge cake must be soaked. Large chocolate chips are used for decoration. If you love real truffles - candies, then you will not only like this cake, it will become your favorite signature dish.
If you use a classic recipe for chocolate cake, you will need a lot of real chocolate and cocoa powder. For sponge cakes use:
- 250 grams of sugar;
- half a teaspoon of baking soda + the same amount of baking powder;
- 250 grams of flour;
- 0.5 glass of cow's milk;
- 2-3 eggs depending on size;
- 1 packet of vanilla;
- 0.5 cups of boiling water;
- 0.25 cups odorless vegetable oil;
- 4 tablespoons cocoa powder.
In this case, the biscuit turns out moist and quite dense. Since the preparation of the sponge cake is carried out using boiling water, the dough will be more reminiscent of choux, it crumbles less, but also rises less well.
Truffle filling (cream):
- 300 grams of dark dark chocolate with cocoa content from 56% without filling;
- 2 tablespoons of rum or cognac;
- 50 grams of milk chocolate without filling;
- 0.5 liters of cream with 38% fat content.
To decorate the product, you can take ready-made truffles, sprinkle the cake with cocoa powder, or make large shavings from a chocolate bar (you will need about 70 grams).
Step by step recipe
First stage (preparing the biscuit)
Ingredients:
- Dark chocolate – 250 g.
- Butter – 250 g.
I prepare the sponge cake for truffle cake according to GOST.
Second phase
Ingredients:
- Eggs – 4 pieces.
- Sugar – 300 g.
Third stage
Ingredients:
- Baking powder – 2 g.
- Flour – 180 g.
- Salt – a pinch.
Fourth stage (cream)
Ingredients:
- Dark chocolate – 350 g.
- Milk chocolate – 100 g.
We are preparing. Melt the chocolate
in a water bath.
Cool
.
Fifth stage
Ingredients:
- Rum – 4 tbsp.
- Cream – 600 g.
- Nuts – 150 g.
