Chocolate truffle cake

Name: Chocolate truffle cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 75 g Sugar; 50 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 3 TABLESPOONS Raspberry Jam; 1 pack of Cake cream with chocolate chips "Mousse au Chocolat; 400 ml refrigerated milk; 400 g chilled whipped cream; 7-10 Tbsp Cocoa; 150 g white chocolate truffles to decorate

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
75 g Sugar
50 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
3 TABLESPOONS Raspberry Jam
1 pack of Cake cream with chocolate chips "Mousse au Chocolat
400 ml refrigerated milk
400 g chilled whipped cream
7-10 Tbsp Cocoa
150 g white chocolate truffles to decorate

Directions

1
Beat the eggs, sugar and 2 tablespoons of hot water with the whisk of the hand mixer until thick and creamy. Mix flour, starch and baking powder, sieve over the mixture and carefully fold in.
2
Pour into a springform pan (24 cm Ø) lined at the bottom with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 17-20 minutes. Allow to cool and cut through horizontally twice.
3
Spread the lower base with jam, place the second base on top. For the filling, put cream powder in a mixing bowl. Add milk and 250 g cream. Using the whisks of the hand mixer, first beat for 1 minute on lowest setting, then for 3 minutes on highest setting.
4
Spread half of the mousse on the second sponge cake base, place the remaining base on top. Spread the rest of the cream all around the cake. Chill for about 3 hours. Whip the rest of the cream until stiff for decoration.
5
Pour into a piping bag with a small perforated nozzle. Pour crosswise over the cake. Dust with cocoa and decorate with chocolate truffles. Makes about 12 pieces.