Truffle praline cake

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 750 g Whipped cream
  • 600 g Dark chocolate
  • 300 g Dark chocolate coating
  • 3 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 100 g Sugar
  • 1 package Vanillin sugar
  • 50 g Flour
  • 50 g Cornstarch
  • 1 1/2 tablespoons (15 g) Cocoa
  • 2 coated Tsp Baking Powder
  • 7-10 Tbsp Cocoa
  • baking paper

Directions

  1. 1

    Bring the cream to the boil, remove from the stove. Break the chocolate into pieces and melt in it while stirring until the mixture is smooth. Pour into 2 mixing bowls, let cool. Then chill for 2-3 hours

  2. 2

    Coarsely chop the chocolate coating, melt 100 g in a hot water bath. Let cool for about 10 minutes

  3. 3

    Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 4 tbsp. cold water and 1 pinch of salt until stiff, adding sugar and vanillin sugar. Fold in the egg yolks one at a time. Gradually fold in the liquid chocolate coating. Sift flour, starch, cocoa and baking powder on top and fold in

  4. 4

    Paint into the mould. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Leave to cool in the mould

  5. 5

    Melt 200 g chocolate coating. Spread thinly on a smooth surface (see below) and allow to dry. As soon as it begins to set, plane off

  6. 6

    Cut the sponge in half horizontally. Whip the chocolate cream in both bowls with the hand mixer for about 1 minute each. Spread 1/3 of the cream on the lower cake base. Place 2nd base on top. Spread the rest of the cream around the edge and dome-shaped on the cake. Chill for approx. 2 hours. Decorate with chocolate shavings and cocoa shortly before serving

Nutrition Facts

KCAL
530 kcal
CARBS
41 g
FATS
35 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesCakeChristmas