Whisky truffle cake

Ingredients

Directions

1. 1

   Heat the milk. Roughly chop the chocolate, remove the milk from the stove and melt the chocolate in it. Let it cool down. Beat the fat, sugar, vanillin sugar and salt until foamy. Stir in eggs one by one, alternating with 50 g starch. Mix the rest of the starch, flour, cocoa and baking powder and stir in briefly together with the chocolate milk.

2. 2

   Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 hour. Cover at the end of the baking time if necessary. Let the base cool down. For the truffle cream, heat the cream in a pot and remove from the stove. Roughly chop the chocolate and melt in the hot cream while stirring. Put it into a mixing bowl, let it cool down and put it in a cool place for about 2 hours. Cut the chocolate base once and sprinkle with whisky. Place a cake ring around the lower cake base. Whip the chocolate mixture with the whisk of the hand mixer for 1-2 minutes until creamy. Spread about 1/3 of the truffle cream on the bottom cake base and cover with the second cake base. Remove the cake ring and spread the cake with about another third of the cream.

3. 3

   Cut the chocolate base once and sprinkle with whisky. Place a cake ring around the lower cake base. Whip the chocolate mixture with the whisk of the hand mixer for 1-2 minutes until creamy. Spread about 1/3 of the truffle cream on the bottom cake base and cover with the second cake base. Remove the cake ring and spread the cake with about another third of the cream. Put the rest of the cream into a piping bag with a star-shaped spout and decorate the cake with 12 large tuffs. Put the cake in a cool place until it is decorated, but at least 1 hour. 20-30 minutes before serving, take the cake out of the fridge and dust with cocoa. Makes 12-16 pieces

4. 4

   For 16 pieces