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Recipe of Truffe


3h 20 mins
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Delicious chocolate cake, filled with a dark chocolate ganache combined with a natural syrup.
Learn more about Yessenia Zariñan


8 portions
  • 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 lyncott cream, for the ganache
  • 500 grams bittersweet 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
  • rajas cinnamon, small, for the syrup
  • 1 lemon, sliced
  • 1 Orange peel


Preheat the oven to 180 degrees, and have all your supplies to start.
For the chocolate genoise: assemble the eggs with sugar to the point of lath, once it has been removed from the blender and surround the flour, cocoa and carbonate together sieved (sifted), move very carefully so as not to lower the mixture, Once ready without lumps put in a mold with star paper or silicone paper. Bake for 25 minutes or until a chopstick is inserted and leave clean, let cool and set aside.
For the ganache: boil lyncontt over medium heat, add to the cream lyncontt the chocolate until it is well incorporated the two withdraw from fire, pour the butter and rum or brandy before it cools, reserve.
For the syrup: all the ingredients are boiled together until it takes the thick consistency of a syrup, let cool and reserve for our cake.
Armed or assembled cake: split into three genoise chocolate, put syrup with a brochet until it is well mojadito, put ganache, put another layer of bread, syrup and ganache, finish with bread, and finally put another layer of ganache no longer syrup
For decoration: cover with sifted cocoa, and white chocolate figures.


You can present it in an indivudual way accompanied by a pot coffee.


The ganache always move it with wooden shovel, never with spoons since it will give a strange flavor to our mixture. For the star or silicone paper as a trick, put a few drops of water to stick the paper.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Yessenia Zariñan
29/05/2013 22:05:19
explicando por qué quieres regalar un Pureit a Mamá y liberarla del garrafón. Porque ella es la mejor madre, mujer y amiga del mundo y simplemente merece lo mejor y la quiero y es todo en mi vida gracias mama

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