Chocolate truffle cake

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
3 2
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 16
  • 60 g Butter or margarine
  • 7 Eggs (size M)
  • 300 g Sugar
  • 1 pinch Salt
  • 140 g Flour
  • 45 g Cornstarch
  • 50 g Cocoa powder
  • 70 ml Rum
  • 5 sheets Gelatine
  • 250 g Dark chocolate coating
  • 80 ml Milk
  • 7-10 Tbsp pith of 1 scraped vanilla pod
  • 30 ml Orange liqueur
  • 1300 g Whipped cream
  • 20 g Icing sugar
  • baking paper
  • 7-10 Tbsp Flour

Directions

  1. 1

    Line the bottom of a springform pan (26 cm Ø) with baking paper. Melt the fat and let it cool down. Beat the eggs, 220 g sugar and salt with the whisk of the hand mixer for about 10 minutes until thick and creamy. Mix flour, starch and 35 g cocoa, sieve over the mixture and fold in. Carefully stir the melted fat into the mixture. Fill the dough into the prepared springform pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: unsuitable/ gas: level 2) for 25-30 minutes. Dust a cloth with flour, turn the base over and let it cool down. For the soaking liquid, boil 200 ml water with 80 g sugar in a small pot. Let it cool down and stir in 40 ml rum.

  2. 2

    Remove the base from the pan and remove the baking paper. Cut the base twice horizontally. Place a high cake ring around the lower cake base. Soak the bottom slightly. For the chocolate cream, soak gelatine in cold water. Chop 100 g chocolate coating finely. Bring the milk and vanilla pulp to the boil, add the couverture and carefully melt in the hot milk. Squeeze the gelatine and dissolve in the hot chocolate milk. Stir in orange liqueur and 30 ml rum. Let the chocolate mixture cool down. Whip 800 g cream until stiff. Mix the chocolate mixture with some cream, then fold this mixture into the remaining cream. Spread 1/3 of the cream mixture on the bottom cake layer, smooth it down. Place the second base on top, soak lightly and brush again with 1/3 of the cream. Place the third cake layer on top, soak slightly and spread the rest of the cream on top. Put in a cool place for about 5 hours. For the chocolate rolls, chop 100 g of chocolate coating and melt carefully over a hot water bath. Pour the mixture onto a marble board and spread it thinly and evenly with a pallet. Place in a cool place.

  3. 3

    Whip 800 g cream until stiff. Mix the chocolate mixture with some cream, then fold this mixture into the remaining cream. Spread 1/3 of the cream mixture on the bottom cake layer, smooth it down. Place the second base on top, soak lightly and brush again with 1/3 of the cream. Place the third cake layer on top, soak slightly and spread the rest of the cream on top. Put in a cool place for about 5 hours. For the chocolate rolls, chop 100 g of chocolate coating and melt carefully over a hot water bath. Pour the mixture onto a marble board and spread it thinly and evenly with a pallet. Place in a cool place. When the chocolate has just solidified, scrape over the couverture with a metal spatula so that the chocolate rolls form. Keep cool until use. Chop 50 g of chocolate coating, melt over a hot water bath, allow to cool slightly. Whip 500 g whipped cream with icing sugar until stiff. Mix the warm couverture with some cream, then fold everything into the remaining cream. Cut the cake from the ring. Spread with the chocolate cream. Pour the rest of the chocolate cream into a piping bag with a large star-shaped spout. Spray rosettes onto the cake. Decorate the cake with chocolate rolls and dust with 15 g cocoa

  4. 4

    When the chocolate has just solidified, scrape over the couverture with a metal spatula so that the chocolate rolls form. Keep cool until use. Chop 50 g of chocolate coating, melt over a hot water bath, allow to cool slightly. Whip 500 g whipped cream with icing sugar until stiff. Mix the warm couverture with some cream, then fold everything into the remaining cream. Cut the cake from the ring. Spread with the chocolate cream. Pour the rest of the chocolate cream into a piping bag with a large star-shaped spout. Spray rosettes onto the cake. Decorate the cake with chocolate rolls and dust with 15 g cocoa

  5. 5

    waiting time approx. 6 hours

Nutrition Facts

KCAL
550 kcal
CARBS
40 g
FATS
38 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesCakeCake

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