Name: Sacher Truffle Cake
Prep time: 180 min
Yield: 8
Ingredients: 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

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.