Truffle slices

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Chopping chocolate. Bring the cream to the boil in a pot once, remove from the heat. Melt 400 g chocolate in the hot cream. Pour into a clean, dry bowl, cover directly on the surface with foil and leave to cool for 3-4 hours. Roughly chop the walnuts. Melt 400 g chocolate with fat over a warm water bath, let cool slightly.

2. 2

   Whisk eggs, salt and sugar with the whisk of the hand mixer for about 10 minutes until thick and creamy. Put the melted fat-chocolate mixture into a mixing bowl. Stir in egg-sugar cream. Mix flour and baking powder, sieve over it and stir in briefly. Fold in walnuts. Grease the fat pan of the oven (approx. 32 x 39 cm) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 150 °C/ convection oven. 125 °C/ gas: level 1) for 30-35 minutes. Let cool off. Cut the base in half once, place on 2 boards or trays. Whip the chocolate cream with the whisk of the hand mixer until stiff.

3. 3

   Grease the fat pan of the oven (approx. 32 x 39 cm) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 150 °C/ convection oven. 125 °C/ gas: level 1) for 30-35 minutes. Let cool off. Cut the base in half once, place on 2 boards or trays. Whip the chocolate cream with the whisk of the hand mixer until stiff. Spread half of the cream on each of the two bases and smooth it down. Chill for 5 minutes. Draw diagonal lines in the cream with a clean knife back. Chill the cake for about 1 hour. Cut into pieces and dust with cocoa

4. 4

   Spread half of the cream on each of the two bases and smooth it down. Chill for 5 minutes. Draw diagonal lines in the cream with a clean knife back. Chill the cake for about 1 hour. Cut into pieces and dust with cocoa

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
400 kcal

CARBS
31 g

FATS
28 g

PROTEINS
6 g