Whisky truffle cake

Name: Whisky truffle cake
Cook time: 2 h
Total time: 2 h
Yield: 17
Ingredients: 500 g Whipped cream; 400 g + 100 g dark chocolate; 7-10 Tbsp Grease; 1/8 l Milk; 250 g soft butter/margarine; 250 g Sugar; 1 package Vanillin sugar; 1 pinch salt, 4 eggs (Gr. M); 50 g + 50 g cornstarch; 250 g Flour; 50 g + ca. 2 Tbsp Kakao; 1 package Baking Powder; 125-150 ml Whisky

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 17

500 g Whipped cream
400 g + 100 g dark chocolate
7-10 Tbsp Grease
1/8 l Milk
250 g soft butter/margarine
250 g Sugar
1 package Vanillin sugar
1 pinch salt, 4 eggs (Gr. M)
50 g + 50 g cornstarch
250 g Flour
50 g + ca. 2 Tbsp Kakao
1 package Baking Powder
125-150 ml Whisky

Directions

1
Heat cream (but do not boil!). Chop 400 g chocolate and dissolve in the cream while stirring. Leave to cool and chill for at least 5 hours, preferably overnight
2
Grease a springform pan (26 cm Ø). Heat milk (do not boil!). Chop 100 g chocolate and melt it in the milk while stirring. Let it cool down. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Add eggs alternating with 50 g starch one by one. Mix 50 g starch, flour, 50 g cocoa and baking powder and, alternating with the chocolate milk, briefly stir in portions
3
Spread the dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour. Let them cool down
4
Cut the cake borders 1 x horizontally. Sprinkle both bases with whisky
5
For the truffle cream, whip the chocolate cream until creamy with the hand mixer. Spread 1/4 on the lower cake base. Place the 2nd cake base on top. Spread the cake with a good half of the remaining cream
6
Pour the rest of the truffle cream into a piping bag with a large star-shaped spout. Decorate the cake with thick tuffs and chill for about 1 hour. Dust with approx. 2 tbsp. cocoa before serving