Truffle cake with bitter chocolate and cream

An exquisite cake can be made by the most diligent housewives! A truly chic culinary recipe for a royal dessert called Truffle cake. If you plan to serve such a cake for the holiday, start cooking it the evening before. In this case, the cake will turn out to be more tender and will be saturated with pleasant aromas.

Arina Koten

The author of the recipe

Truffle cake with bitter chocolate and cream

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Composition / ingredients

Servings:

Flour

125

Sugar

250

Baking powder

Eggs

Butter

170

Bitter chocolate

170

Salt (1 pinch)

to taste

For Truffle:

Cocoa powder

Powdered sugar

Cream

Chocolate

150

For cream:

Cream

120

Chocolate

For glaze:

Bitter chocolate

Powdered sugar

Cream

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 5 g

Fats 35 % 25 g

Carbohydrates 58 % 42 g

424 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Step 2:
Melt the chocolate on the water.bathhouse,
Step 3:
Add butter and sugar.Mix it up. Let it cool down.
Step 4:
Add eggs one at a time.Then gradually flour with baking powder.Bake for 40 minutes.
Step 5:
Make the cream in the evening.In the morning, we coat the cake with cream.
Step 6:
Step 7:

Melt the chocolate in a water bath, then mix the butter, add sugar and, stirring, bring to a homogeneous state. Remove from heat and let cool. Now we introduce eggs into the mixture – one at a time and stir well with a whisk. Sift the flour with baking powder and gradually add to the dough.

Bake one cake for about forty minutes. Our cake should be heavy and moist. We put it in the refrigerator for the whole night.
Now we prepare the cream: grate the chocolate. Put the cream on the fire, heat it up and pour in the chocolate. Keep on fire, stirring, until the mass becomes completely homogeneous. And put it in the refrigerator overnight.

Truffles: three chocolate on a grater, heat the cream and melt the chocolate in them. The mass is sent to the refrigerator overnight. In the morning, we form balls of them and roll them in cocoa and powdered sugar.

Cut the cake into two parts, smear the first cake with cream. The second is covered and coated with cooked hot glaze (0.5 parts). We put it in the refrigerator until the glaze hardens. We take it out, completely glaze it and decorate it with truffles.