Chocolate truffle tart

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 50 g Ladyfingers
  • 1/2 (50 g) Dark chocolate bar
  • 4 Eggs (size M)
  • 75 g Sugar
  • 50 g Flour
  • 50 g Cornstarch
  • 2 TEASPOONS Cocoa powder
  • 1 knife tip Baking Powder
  • baking paper
  • 4 (à 100 g) Dark chocolate bars
  • 7-10 Tbsp 500 g
  • 7-10 Tbsp Whipped cream
  • 50 g Dark chocolate coating
  • 1 TEASPOON cocoa powder and 1/2 teaspoon icing sugar to
  • 7-10 Tbsp Dusting

Directions

  1. 1

    Cut the lady fingers into small cubes. Finely grate the chocolate. Separate eggs. Beat egg whites until stiff. Add sugar while stirring. Stir in the egg yolks one after the other. Mix flour, cornflour, cocoa and baking powder, sieve onto the egg whites.

  2. 2

    Add chocolate and stir in carefully. Finally fold in lady fingers. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and spread it out. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 25 minutes. Leave to cool down. For the truffle cream chop the chocolate coarsely. Heat the cream (do not boil) and add the chocolate. Remove from the heat and continue stirring until the chocolate is dissolved. Chill for 2-3 hours until the mixture is firm. In the meantime, melt the chocolate coating and spread it thinly on a cold marble slab (porcelain, glass or any other absolutely smooth, flat, cool material). Allow to cool until the couverture just feels firm to the touch. Use a spatula to scrape the chocolate in large bands or curls off the plate, immediately refrigerate.

  3. 3

    For the truffle cream chop the chocolate coarsely. Heat the cream (do not boil) and add the chocolate. Remove from the heat and continue stirring until the chocolate is dissolved. Chill for 2-3 hours until the mixture is firm. In the meantime, melt the chocolate coating and spread it thinly on a cold marble slab (porcelain, glass or any other absolutely smooth, flat, cool material). Allow to cool until the couverture just feels firm to the touch. Use a spatula to scrape the chocolate in large bands or curls off the plate, immediately refrigerate. Beat the truffle cream with the whisk of the hand mixer for a few minutes until creamy. Cut the sponge cake once and fill it with the chocolate cream and spread the cake loosely all around. Chill for about 1 hour. Place the chocolate rolls in the middle of the cake. Dust with cocoa and icing sugar. Makes about 16 pieces

  4. 4

    Beat the truffle cream with the whisk of the hand mixer for a few minutes until creamy. Cut the sponge cake once and fill it with the chocolate cream and spread the cake loosely all around. Chill for about 1 hour. Place the chocolate rolls in the middle of the cake. Dust with cocoa and icing sugar. Makes about 16 pieces

  5. 5

    E 5,21 g/ F 21,77 g/ KH 27,16 g

Categories & Tags

Cakes & PastriesCakeCake

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