Cappuccino truffle cake

Name: Cappuccino truffle cake
Yield: 1
Ingredients: 500 g Whipped cream; 1 go. tablespoon espresso powder (instant); 250 g Dark chocolate; 6 eggs, salt, 150 g sugar (Gr. M); 100 g flour, 50 g cornstarch; 2 (20 g) easy go. tablespoons + some cocoa; 1 package Baking Powder; 300 g white couverture; 10 g white plate fat (e.g. palmine); baking paper, 1 small freezer bag

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

500 g Whipped cream
1 go. tablespoon espresso powder (instant)
250 g Dark chocolate
6 eggs, salt, 150 g sugar (Gr. M)
100 g flour, 50 g cornstarch
2 (20 g) easy go. tablespoons + some cocoa
1 package Baking Powder
300 g white couverture
10 g white plate fat (e.g. palmine)
baking paper, 1 small freezer bag

Directions

1
Line a springform pan (26 cm Ø; approx. 8 cm high) at the bottom with baking paper. Bring the cream and espresso to the boil, remove from the stove. Break 200 g chocolate into pieces, melt in it while stirring. Let it cool down. Cover and chill for about 3 hours.
2
Separate eggs. Beat the egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff, adding sugar. Beat the egg yolks separately. Sift flour, starch, 2 tbsp. cocoa and baking powder on top and fold in. Brush into the form. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 30-35 minutes. Let cool down
3
Cut through the floor 3 times horizontally. Whip the chocolate cream for about 1 minute until creamy. 1⁄3 Spread the cream on the 1st cake base. Place 2nd cake base on top and spread with 1⁄3 cream. Place the cake base on top and spread with the remaining cream. Press the last cake layer lightly on top.
4
Coarsely chop the couverture and melt it in a hot bain-marie with plate-fat. Cover the cake with it. Break 50 g chocolate into small pieces and melt. Pour into 1 freezer bag and cut off a small corner at the bottom. Decorate the cake with it. Chill for about 1 hour. Dust the cake with cocoa to create a Christmas motif