Truffle Cake; the most chocolate cake on the planet

Truffle cake is the most chocolate cake on the planet!

Hello, my dear girls and boys!

It's been a while since I entertained you with delicious cakes. I will improve.

This cake is definitely dedicated to all chocoholics, chocolate lovers and other chocolate addicts .

I prepared it not because it hit me so hard, but because you asked me more than once to tell you about this cake.

Truffle cake - where does this name come from, and where does the actual cake itself come from?

In our Union we had a cake called “Truffle”. But this, of course, is not it. There was only a superficial resemblance to the truffle in that cake. That cake was the simplest of all Russian ones: an ordinary snow-white sponge cake soaked in syrup and covered with Charlotte cream with cocoa.

The real truffle cake is called that because it is created in the appearance and likeness of chocolate truffles.

Let's remember what chocolate truffles are.

Chocolate truffles or truffle candies were so named because of their resemblance to truffle mushrooms. In the traditional version, it is a pure ganache consisting of dark chocolate and heavy cream in equal proportions with the addition of a small amount of butter. Round or cone-shaped candies are formed from this ganache and rolled in cocoa. And these are my most favorite candies. Especially if they are Belgian. If all these products are of the highest quality, then the truffles turn out simply divine!

So here it is. Based on the principle of such a favorite candy in the world, confectioners could not help but come up with a cake.

In fact, truffle cake recipes are a dime a dozen. There is no one true authentic recipe.

The main thing in a truffle cake is the cream. The cream, obviously, should be truffle. In other words, untainted chocolate and cream. We don’t need oil here, because, unlike sweets, the cream should not be dense.

Well, the shortcakes are, of course, chocolate. There's already someone who likes something here. You can create it simply with cocoa, or you can use it with chocolate to completely get a kind of chocolate cosmos. See other chocolate cake options here .

I have cream, cakes, and icing, all made with high-quality dark chocolate .

As a result, we get a chocolate explosion - a mega-rich cake with moist chocolate cake layers and airy chocolate cream.

Oh, I also forgot to say that I made this cake for our family’s 5th anniversary. I inflated 5 huge balloons and 10 small ones with my cheeks, lit a candle on the cake and waited for my beloved in the darkness from work. Well, in general, the surprise was a success, especially considering the fact that last year I completely forgot about this day. Absolutely, to be honest, I only remembered the date of our marriage at the moment, after 5 years of marriage. That's the kind of asshole I am.

Step-by-step recipe for truffle cake

The cake is not at all difficult to make. The only thing is that you will need a lot of good chocolate and heavy cream .

To save a little , you can use cheaper chocolate for the sponge cake, but make the cream and glaze with good chocolate.

Compound:

Chocolate shortcakes

dark chocolate, 50-60% - 170 gr.
butter, softened - 155 gr.
sweet powder - 60 gr.
eggs - 7 pcs.
flour - 190 gr.
salt – ½ tsp.
sugar - 55 gr.

Syrup

sugar - 170 gr.
water - 60 gr.
rum or cognac - 100 gr.

Truffle cream

dark chocolate - 400 gr. (good property from Callebaut )
heavy cream, 33-35% - 540 gr. (for example, these )

Chocolate glaze

dark chocolate - 225 gr.
instant coffee - 1 ½ tsp.
heavy cream, 33-35% - 180 gr.
sugar - 2 tbsp.
glucose syrup or honey - 2 tbsp.

Manufacturing

Chocolate shortcakes

Preheat the oven to 160º . Cover the bottom of a mold with a diameter of 22 cm with parchment paper. Grease the sides of the mold with butter and sprinkle with flour, shaking off the remaining flour.
Break the chocolate into pieces and melt in a water bath, stirring frequently with a silicone spatula. After obtaining a homogeneous glossy glaze, immediately remove from heat and cool to room temperature.

When melting chocolate in a water bath, the water in the pan does not have to boil and does not have to touch the top bowl.

While the biscuit is cooling, we need to cook the syrup.

Syrup

In a small saucepan, combine sugar and water, mix gently and bring to a boil over moderate heat, stirring occasionally.
Boil the syrup for about 5 minutes, add rum or cognac, remove from heat and cool.

Truffle cream

Grind the chocolate into crumbs and place in a deep bowl.
Bring the cream (180 g of total size) to almost a boil in a small saucepan over moderate heat (do not boil).
Pour the hot cream over the crushed chocolate and leave for 3 minutes.
Then stir until smooth and leave to cool for 15 minutes.
Pour the remaining cream (it should be perfectly cooled) into the mixer bowl and beat until soft peaks form.
Transfer the whipped cream onto the cooled chocolate and gently fold in with a silicone spatula from bottom to top. There is no need to stir for a long time, otherwise the cream will lose its size.
Separate half a glass of cream here and there into a separate bowl and leave it aside.

Assembling the cake

Place the first shortcake in a ring with a diameter of 22 cm and soak it well with syrup.
Divide the cream into 2 equal parts and cover the first cake with one part.
We also soak the second cake and cover it with the second half of the cream.
Cover with the third cake layer, soak it in syrup and cover the top of the cake with the part of the cream that was set aside first.
Place the cake in the refrigerator for 6 hours or overnight (that is, in the dark) so that the cream stabilizes.

If you are in a hurry, 1-2 hours in the freezer will be enough.

Chocolate glaze

Finely chop the chocolate and place in a deep container.
Dissolve the coffee in 2 tablespoons of boiling water and combine with cream and sugar in a small saucepan.
Heat the cream and coffee well over moderate heat (do not boil!).
Remove the saucepan from the heat, add the chopped chocolate and leave for 3 minutes.
Then add glucose syrup or honey and mix gently with a silicone spatula until a homogeneous glossy glaze is obtained.
Strain the glaze into a tall glass and leave to cool for 15 minutes.
Place the cake on the grid and pour the glaze on the sides of the cake first, and then cover the middle of the cake with radial movements.
Use a palette to sweep the surface of the cake with a sharp movement, brushing off excess glaze.
Lightly tap the mesh on the table to remove excess glaze.
Place the cake on a tray or plate and decorate it at your own discretion.
Place the cake in the refrigerator for 1 hour to allow the glaze to stabilize.
Before serving, cut the truffle cake with a sharp knife, first dipping it in hot water and drying it.

Make this cake and your chocolate-loving friends will never forget it!

And I will soon appear with a brand new cake, which you were also quite expecting.

How to properly prepare truffle cake?

Ingredients

For the biscuit:
7-8 chicken eggs;
180-200 grams of sugar;
a glass without a slide of premium wheat flour (this is approximately 150-160 grams);
2 heaping tablespoons of cocoa powder (or 30 grams);
1/4 stick of butter (50 g).
For cream:
2 glasses of milk (or 400 ml);
2 chicken eggs;
1.5 tbsp. spoons of wheat flour;
3/4 stick of butter (approximately 150 grams);
0.5 cups of sweet powder (you can use sugar);
1 small packet of vanilla sugar for a sweet smell;
1 heaped tablespoon of cocoa powder (this is approximately 15 grams);
2 tablespoons of aged cognac or rum, optional.
For the glaze:
3 heaping tablespoons (this is approximately 45-50 grams) of cocoa powder;
100 grams of sugar;
half a glass of water + 100 grams;
100 grams of watery cream (20% fat);
6 grams gelatin (approximately 1 teaspoon).

Preparation time: 08:00
Production time: 01:00
Number of servings: 12
Difficulty: not easy

Manufacturing

The huge advantage of this dessert in its traditional version is the fact that the products for its production are sold in any store and at an affordable price.

Baking an airy sponge cake
Read the instructions with photos and bake the sponge cake.

First, separate the yolks and whites. Combine the yolks with half the sugar and beat until they turn white and double in volume. Now you need to beat the whites well, add the remaining sugar and beat without stopping until medium peaks form (if you take out the whisk, you will get a rise with the end bent into a loop.
Gently combine the beaten whites and yolks and carefully stir with a spatula in one direction. Separately, you need to sift the flour and cocoa and add them to the yolk-white mixture.
Grease a round pan (about 25 cm in diameter) with butter at room temperature and lightly dust with flour. Pour the dough into the mold and bake at t = 180 degrees for about half an hour, but not more. The finished biscuit can be removed from the mold 8-10 minutes after removal from the oven.

An important point: it must be left at room temperature for 6-8 hours. Only after this will the biscuit be easy to cut.

Preparing butter custard
Absolutely, for truffle cake you can also use sour cream, which is easy to create at home. But butter-custard or, as it is also called, cream mousseline, mixes very harmoniously with the texture of the cakes.

Mix eggs with flour, add boiled milk (90 degrees!), vanilla sugar and, if desired, cognac. Stir, put the mixture on a slow fire and, with constant stirring, bring until thickened. Remove from heat, cover with cling film so that the film is in contact with the surface of the cream and does not let air through. This way the cream will not form a crust. Leave to cool to room temperature.
Beat softened butter with sweet powder and cocoa until fluffy. At this step, add the custard mixture a tablespoon at a time and continue whisking without stopping. The result is a very tender chocolate cream, which we put in the refrigerator.

Assembling the cake

The cooled and set biscuit must be carefully cut lengthwise into three parts with a long knife, as shown in the photo below.
Place the first layer on a plate and generously spread with chocolate mousseline, place the 2nd layer on top, again generously flavor it with cream and cover with a third layer. We also generously coat the last part of the sponge cake with chocolate cream. We also make sure to coat the sides of the cake so that it is covered in chocolate!

The final chord - mirror glaze
Mirror glaze - glaze - is the calling card of a truffle cake, and creating such a spectacular glaze is easier than you think.

First you need to soak the gelatin in cool water until it swells. In another bowl, combine cocoa, water, sugar and cream - bring everything to a boil and boil for no more than 2-3 minutes. Add gelatin to the mixture, stir and remove from heat. Stir until the gelatin is completely dissolved. Pour some of the glaze onto the cake, let it harden, pour the glaze over the surface of the truffle dessert again, and after hardening, repeat the function 3 times. There is no need to level the glaze with a spoon; it will take up the correct space on its own.
When the glaze hardens for the third time, grease the sides of the cake with a spoon. Decorate the chocolate masterpiece with truffle candies on top.

As the recipe with photo indicates, preparing a delicious truffle cake at home is not so difficult.

Truffle cake is an excellent dessert for chocolate lovers, delicious and tender. But for the cake to turn out great, it must be prepared correctly. We bring to your attention two recipes, as well as a couple of tricks from the chef, thanks to which your product will turn out simply unusual!

The traditional recipe discussed above calls for chocolate sponge cake, cocoa butter custard and chocolate mirror glaze. You can also make a truffle cake using biscuit crumbs. Let's try both options.

Tips from the chef

When choosing cocoa powder in a store, be sure to read the manufacturing method on the packaging: only cocoa that needs to be boiled will be suitable for you. If the packaging says that to make the powder you just need to steam it with boiling water, then this cocoa is not suitable for a cake.
When you take the sponge cake out of the oven, it is indescribably fluffy, but after a while it settles. Don't be alarmed, this is how it should be.
In order for the gloss to come out homogeneous, it must be filtered through a very fine sieve.

Another truffle cake recipe

Another option is a truffle cake made with sponge crumbs. Its recipe is also ordinary.

First you need to bake the sponge cake as described above. Then grind it into crumbs, place it on the bottom of the springform pan and lightly compact it.
Now you need to prepare the filling. To do this, melt 2 bars of extra-dark chocolate (with at least 70% cocoa content) and half a bar of milk chocolate in a water bath, add 0.5 liters of heavy cream (33%), 2 tablespoons of cognac or rum (optional). Beat all this thoroughly with a mixer into a thick cream, and then stir for another 5 minutes with a spatula, saturating the mass with oxygen.
Carefully place the truffle filling on the biscuit base, leveling the surface with a spoon, cover with cling film and put in the refrigerator overnight (that is, at night) in the refrigerator, or better yet, for a day.
Afterwards, remove the mold from the refrigerator, lower it into hot water for a couple of seconds (so that the sides warm up, but the water does not get on the product), remove the truffle cake from the mold, transfer it to a dish and sprinkle cocoa on top for beauty.

Video:

Traditional TRUFFLE cake (according to GOST)

Traditional TRUFFLE cake (according to GOST)

If you have ever eaten Truffle Cake, you will fall in love with it forever. This is one of the most delicious cakes in cooking. And the recipe is quite simple: sponge cake, Charlotte cream and truffle crumbs. The only thing that causes difficulty is the truffle crumb. But it can be replaced with simply grated chocolate or sweets. So, get acquainted.

Traditional Truffle cake recipe according to GOST:

1 tbsp. l. starch

Truffle crumb:

0.5 tsp. lemon juice

1 tsp. butter

Cream Charlotte:

210 g butter

1 packet vanilla sugar

1 tbsp. l. cognac (brandy)

Making the “Truffle” cake according to GOST:

1. Biscuit . Separate the whites from the yolks. Beat two-thirds of the sugar with the yolks into a snow-white mass, and beat the whites with the remaining sugar until strong peaks form. Mix the whites with the yolks, add the sifted flour and starch and mix very carefully with upward movements from the edge to the center. Bake the biscuit for 40 minutes at 180 degrees. We cool it for at least 8 hours so that it does not crumble or fall apart during cutting.

2. Prepare Charlotte cream. The same cream is used for Kyiv cake, if you remember.

Mix the yolk, milk and sugar. Set the mixture to simmer over medium heat and, stirring frequently, bring the mixture to a boil, then cook until thickened for about 5 minutes, until large snow-white bubbles appear. At the end add vanilla sugar. Turn off the heat and cool while stirring.

Beat the softened butter separately, adding chilled syrup evenly, spoonful at a time, continuing to beat. At the end add cocoa, beat, now add cognac and beat again. You should get an even, smooth and shiny cream, thick.

3. Syrup for impregnation : add sugar to a saucepan with water and let it boil. Cool. There is no need to add any flavored additives to the syrup for this cake.

4.Assembling the Truffle cake

Cut the cake into two or three parts (depending on the height of the sponge cake), the bottom cake came out very narrow.

Soak any shortbread with syrup (just pour a spoon over the shortbread), spread with cream.

Top with truffle crumbs. But it is so difficult and time-consuming to prepare that everyone usually uses grated chocolate or candy for this purpose.

I'll tell you how to make chocolate chips . Melt the chocolate over very low heat and pour into a container with low sides, for example a baking tray. Flatten the chocolate to a width of 3 mm and let it harden completely. After hardening, run a large semicircular spoon over the chocolate, making curls for decoration.

5.Truffle crumbs

Bring the water and sugar to a boil and cook for 10 minutes, always skimming foam and sugar crystals from the edges of the pan with a damp brush. A few minutes before cooking, add lemon juice. Place the pan in ice water, stirring until it cools. Beat with a mixer using the hook attachment until thick and snow-white.

then add butter and cocoa.

Grind into crumbs, preferably on a large grater.

I repeat that truffle crumbs can be replaced with grated chocolate or candies.

Truffle cake - chocolate luxury

Truffle cake is dedicated to all chocolate lovers, because there is no tastiest sweet for chocolate lovers.

I don’t argue that chocolate in its pure form is incomparable. Yes, what can we say about truffle sweets, when you taste them, you close your eyes in pleasure.

Ready-made Truffle cake

Chocolate Truffle cake will give the same ecstasy and pleasure, not only from eating, but also during production, because it is prepared very, very simply. The only negative for athletic girls who are trying to watch their figure is the fact that after devouring one piece, you cannot resist eating the second and third (judging by myself).

Modern chocolate intrigues

France constantly lured us with its unique desserts and refined caramel taste. It is thanks to French confectioners that the world learns the art of culinary craftsmanship. But there was a period when the eminent pastry chef came under fire from tabloid newspapers because of his wild culinary imagination: in unique France, cakes covered with chocolate icing were called racist.

The scandal took place around the beginning of 2015. One of the pastry chefs had the imprudence to create cakes in the shape of people of the African race, without meaning anything humiliating. Tanik Tavolaro (the name of the creator of the masterpieces) did not mean black people at all, but simply consumed human beings made from chocolate mousse, as copied from his words in the explanation. This is the kind of imagination that the chef displayed.

Cakes with human silhouettes

So, let's roll up our sleeves and cook some delicious food!

Ingredients for 6-8 servings

Biscuit shortcakes will require:

6 pieces of yolks (as usual, I welcome homemade eggs, even if they are not very large)

5 pieces of whites (it is better to remove the eggs from the refrigerator in advance so that they reach a comfortable room temperature)

2/3 cup sweet sand

2 (or better 3) tbsp. hot boiled water

2 tbsp. cocoa powder

4-5 tbsp. flour (I was given a hint that it is better to use cake flour for cakes - a little later I will tell you what kind of magical flour it is and how it can be changed)

2 tbsp. (maybe with a little bit to make sure) starch

½-1 tsp. baking powder

¼ tsp. lemon juice

For the roasted cream:

500 ml cream of the highest fat content

150-200 grams of bitter dark chocolate (so bitter that you will want to eat the chocolate before making it)

For soaking with syrup:

5 tbsp. drinking chilled water

4-5 tbsp. cognac or liqueur (Kalhua liqueur is noted in the unique recipe)

3-4 tbsp. sweet sand

150 g (small dark chocolate bar) for frosting the cake

Some tricks and personal preferences

For the cream and cake layers, we select bitter chocolate, where the cocoa bean content will be within 70% (this information can simply be found on the label of the chocolate bar).

You can use truffle sweets as decoration By the way, they can be prepared without the help of others, which we’ll talk about at our leisure.

Cocoa powder , which we will use in making the cake layers for the Truffle cake, must be suitable for baking. In other words, cocoa for baking must be boiled, and not simply poured with hot water (we find this information on the double page, where they usually write about the method of making the drink).

In the dough for cakes , as in the case of making any other baked goods, you can add vanilla to enhance the smell of the product.