Homemade chocolate cake with truffle filling. Video
Homemade chocolate cake with truffle filling or topping is a dessert that requires skill. The unusual taste is achieved by the difference in textures and flavors – the dense truffle crumb is complemented by a delicate butter cream and an airy biscuit. To make the cake a success, strictly follow the sequence of operations.
Homemade baked goods: truffle cake
You will need: – 6 eggs; – 1 glass of wheat flour; – 6 tablespoons of sugar.
Separate the whites from the yolks. Mash the yolks with sugar until white. Whisk the whites separately until fluffy. Put half of the whites in the yolks, stir gently and add the sifted flour. Then add the remaining whites and mix very gently, making sure that the dough does not fall off.
Grease the springform pan with butter and sprinkle with flour. Place the dough in it, filling 2/3 of the height. Place the biscuit in an oven preheated to 200 ° C and bake it for 35-40 minutes.
Do not open the oven during baking, otherwise the biscuit will fall off.
Remove the finished cake from the mold and put it to cool on a wooden board. The sponge cake must stand for at least 7 hours, otherwise it may fall apart after the syrup has been impregnated.
You will need: – 150 g of butter; – 50 g of dark chocolate; – 4 tablespoons of powdered sugar.
Sift the icing sugar. Whisk the softened butter with a whisk or mixer until white. Add powdered sugar in portions without stopping whipping. Melt the dark chocolate, add it to the cream and stir thoroughly.
Top Secret: Truffle Sprinkles
You will need: – 100 g of sugar; – 3 tablespoons of water; – 40 g of butter; – 1 tablespoon of cocoa powder.
Prepare truffle sprinkles to decorate your cake. Pour sugar into a saucepan, cover it with hot water and stir until it is completely dissolved. Boil the mixture over high heat until it thickens – you can mold a soft ball from a properly cooked syrup with your fingers.
Add 5 drops of lemon juice to the mixture before removing the mixture from the stove. Beat the hot mass with a wooden spatula until it turns white and has a fine crystalline consistency. The resulting mass is called fondant – on its basis, truffle sprinkles will be prepared.
Heat the fondant to 40 ° C, add butter and cocoa, mix well and cool slightly. When the mass becomes plastic and thick enough, rub it through a fine sieve to obtain crumbs.
Truffle sprinkles can be used not for decoration, but as an interlayer. In this case, decorate the cake with chocolate cream and shavings.
Cut the finished biscuit into 2 or 3 layers of the same thickness. It is convenient to do this with a special string knife. Make a syrup with 4 tablespoons of sugar and 1 cup of water. In a saucepan, heat the mixture until the sugar is completely dissolved. Then add a few drops of vanilla essence. Cool the syrup and saturate the cakes with it.
Spread the cream on the cakes and stack one on top of the other. Also decorate the sides of the cake with cream. Sprinkle generously with truffle chips on the top and sides of the product. The finished cake can be decorated with assorted chocolates.