Truffle
Delicious chocolate cake, filled with dark chocolate ganache combined with a natural syrup.
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
8
Servings
- 8 eggs, whole, for the chocolate genoise
- 200 grams sugar, for the chocolate genoise
- 200 grams flour, for the chocolate genoise
- 40 grams cocoa, for the chocolate genoise
- 1 pinch baking soda, for the chocolate genoise
- 500 grams whipping cream, for the ganache
- 500 grams semisweet chocolate, dark, for the ganache
- 125 grams butter, for the ganache
- 3 ounces rum, or brandy, for the ganache
- 250 milliliters water, for the syrup
- 125 grams sugar, for the syrup
- sticks cinnamon, small, for the syrup
- 1 lime, sliced
- 1 orange peels
Preparation
3h 20 mins
0 mins
Medium
- Preheat the oven to 180 degrees and have all your ingredients ready to start.
- For the chocolate genoise: beat the eggs with sugar until ribbon stage, once achieved, remove from the mixer and gently fold in the sifted flour, cocoa, and baking powder. Mix very carefully to avoid deflating the mixture. Once ready and free of lumps, pour into a mold lined with parchment paper or silicone paper. Bake for 25 minutes or until a toothpick inserted comes out clean, let cool and set aside.
- For the ganache: boil cream over medium heat, add the chocolate to the cream until well combined, remove from heat, pour in the butter and rum or brandy before it cools, set aside.
- For the syrup: boil all the ingredients together until it reaches the thick consistency of syrup, let cool and set aside for our cake.
- Assembling or stacking the cake: cut the chocolate genoise into three layers, brush with syrup until well moistened, spread ganache, add another layer of cake, syrup, and ganache, finish with cake, and finally add another layer of ganache without syrup.
- For decoration: dust with sifted cocoa and white chocolate shapes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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