Sacher Truffle Cake
Version created from the preparation of 2 different desserts: the Sacher cake and truffle cream as filling. Merging techniques and ingredients to result in a cake called Sacher Truffle. Exquisite.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 500 milliliters whipping cream
- 750 grams sugar
- 200 grams dark chocolate, 70% cocoa
- 1/8 teaspoons xanthan gum, (optional)
- 120 grams almonds, powdered without membrane
- 100 grams flour
- 100 grams icing sugar
- 100 grams sugar
- 100 grams butter
- 6 eggs
- 150 grams dark chocolate, 70% cocoa
- 10 grams baking powder
- 1 pinch salt
- 1 tablespoon vanilla essence
- 200 grams dark chocolate
- 300 milliliters whipping cream
- 30 grams butter
Preparation
3h
0 mins
Medium
- Prepare the truffle cream several hours in advance, as it needs to be sufficiently cold to whip. Heat the Lyncott cream over low heat until it comes to a boil, add the sugar and chopped dark chocolate. Stir until the latter is completely dissolved. Refrigerate for at least 8 hours, or if we want to speed up the process, place it in the freezer, making sure it does not freeze (stir occasionally). Reserve in the cold until the cake is assembled.
- Preheat the oven to 180ºC. Grease and flour a 22 cm round mold.
- Cake: Melt the 150g of chocolate in a double boiler. Reserve.
- Cream the 100g of butter with the powdered sugar, add the tempered chocolate, and continue beating. Separate the egg whites from the yolks and add 1 yolk at a time until perfectly incorporated. Add vanilla, the ground almonds, the flour, salt, and the previously sifted baking powder and continue beating until everything is well combined.
- In a separate bowl, beat the egg whites, and when they start to rise, add the 100g of regular sugar, continue beating until stiff peaks form. Fold them into the previous mixture without beating, using a plastic spatula.
- Pour the mixture into the previously greased mold. Give the mold light taps to distribute it evenly and place it in the oven for approximately 45 to 50 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool on a rack.
- While preparing the ganache (topping): heat the Lyncott cream, and when it comes to a boil, add the finely chopped chocolate. Remove from heat, and finally, add the butter. Reserve.
- Take the truffle cream that was in the refrigerator and whip it in the mixer for a short time. When it starts to rise, xanthan gum can be added, continue beating until it doubles in volume. Reserve for a moment longer in refrigeration.
- Once the cake is completely cool, cut it in half with a cake knife. Use the smoother side for the top. Place one half on a cardboard base of the same size (22 cm). Fill with the truffle cream, place the other half of the cake on top, and cover the entire cake with a light layer of this same cream. Put the cake (now on its base) back on the rack.
- Finally, pour the tempered ganache, which should not be hot, just enough for it to slide and not melt the truffle cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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