If any among us people who do not love chocolate? We do not know of! But even the most delicious chocolate can pall. So, it's time to cook a chocolate truffle cake. This luxurious and exquisite delicacy not leave indifferent neither adults nor children. Its taste - a magical, not sugary and chocolate beckoning. Of course, this delicacy is necessary to tinker, but the pleasure you get from the divine taste, with interest overrides your time.
Cake "chocolate truffles"
Prepare this wonderful truffle cake is very easy, you do not need whipping cream and complicated push it in the refrigerator overnight. To properly bake a cake, you will need two forms - one more than the other by 1-2 centimeters. Be careful, because during the preparation in the air stunning aroma of chocolate!
egg - 6 pieces
0, 5 cups of sugar cane
400 grams of dark chocolate
250 milliliters of cream
third cup of citrus liqueur or rum
Dissolve dark chocolate using the water bath or microwave. Beat eggs, add sugar, for 5-6 minutes, until the mixture becomes fluffy and completely homogeneous. Continuing whisking constantly, slowly pour in the cooled melted chocolate slightly. Gradually pour liquor, and after him - the cream, stirring with a mixer until all ingredients compounds. Form about 22 centimeters in diameter brush with butter and wrap the foil, pour the chocolate mass. Put into a large form and fill it halfway with boiling water.
Put this peculiar water bath in the oven and bake at 170 degrees for half an hour. After this time, cover the cake truffle with foil and bake for at least 30 minutes. Remove from the water bath, cool at room temperature and refrigerate overnight. The top cocoa powder the goodies. Serve cut into pieces and watering their raspberry jam or syrup mixed with fresh berries. Bon Appetit!
Cake "Chocolate Truffle with white cream"
Biscuit recipe is quite complex, and to the right consistency it needs to stand all day, so start cooking dessert in advance.
For the dough:
dark chocolate - 140 grams
butter - 140 grams
instant coffee - 20 grams
flour - 100 grams
Soda - half coffee spoon
sugar - 1 cup 25
cocoa powder - 1, 5 tablespoons table
large eggs - 3 pieces
cream - 3 tablespoons tablespoons
For the layer of white chocolate:
White unfilled chocolate - 100g
cream - 200 ml
For the glaze:
bitter chocolate confectionery - 75 grams
cream - 150 grams
Dissolve coffee granules in 50 grams of hot water. Dark chocolate with a high cocoa content mangled, butter cut into small cubes. In a small saucepan add the chocolate chips, butter cubes diluted coffee, put on the weakest fire. Periodically stirring, bring the weight up to homogeneity. Remove from heat and, until the mixture cools, enjoy a basis for biscuit.
In a separate bowl, sift flour, cocoa powder and baking soda and stir. Beat egg whites with the yolks until they increase in volume. Continuing to whisk, add the cold cream and continue the process until a fluffy mass. Gradually re-sifting, add the flour mixture into the beaten dry eggs with cream. Put the sugar, can take half or two-thirds of the norm, if you want to emphasize the bitter taste of the chocolate.
Stir with a spoon until smooth and very careful not to burst the bubbles in the cream, enter the chocolate mixture into the dough. Cover the split mold with cling film or parchment and pour the dough into it, flatten gently. Trying not to move the shape, bake in preheated 160 degree oven for one and a half hours.
Korzh Let cool completely in the right form, remove it, wrap it in a fresh sheet of parchment and leave overnight in the refrigerator. The next day, a thin knife, cut the biscuit longitudinally into 3 parts. It's time to prepare the white chocolate cream over the following recipe: smash the white chocolate into slices. Cream to a boil and immediately turn off, do not boil. Add the hot cream broken chocolate, let stand for about a minute, then stir until smooth.
Cool at room temperature and put in the fridge to harden. The cooled chocolate-cream mixture, beat with a mixer until the consistency of cream. Promazhte cream cakes, the top cover is not necessary. Leave truffle cake for dipping and enjoy a glaze - with her dessert will be even more attractive.
For glaze finely mangled dark chocolate. Cream boil, add the chocolate and stir until smooth. A little cool glaze and pour it on the surface of the finished product. Place the dish in a few hours in the refrigerator. Ready chocolate truffle cake sprinkle with cocoa powder and decorate as desired. Bon Appetit!
Cake chocolate "truffle"
Juicy and rich taste of cocoa-based cake can be wonderful to fill a layer of soaked candied cherries.
flour / s - 2, 5 measuring cup
slaked soda - 1 teaspoon of 5
sugar - 370 grams
baking powder - 12 grams
Eggs - 2 pieces
5 tablespoons of cocoa
sunflower oil - 1/2 measuring cup
pasteurized milk glass
a bag of vanilla sugar
a glass of boiling water
Before you start creating a culinary masterpiece heat the oven to 180 degrees. Mix the dry ingredients from the list. Eggs are a little whisk whisk, pour the rate of vegetable oil, then gradually for two or three steps, one by one, add the milk and the sifted dry mixture, stirring with a spoon all. At the end, pour a glass of boiling water, stir and pour quickly over a large baking sheet, it laid out with baking paper. Bake in the heated oven for about 25-30 minutes. Willingness to check the dry match.
-Baked biscuit leave to cool and start to cook the cream, one cup of milk, one egg, two tablespoons of flour full band, so as not formed lumps, and put on a slow fire. All the time, stir, bring the mixture to the boiling point, remove from heat and cool. Whisk 200 grams of dissolved oil with one cup of sugar and three tablespoons of cocoa.
Connect with chilled dairy cream, add the zest of a small orange and half cup of walnuts. The final phase of the dessert - icing. To prepare, boil until thick three tablespoons of sour cream and two - cocoa, four - piece of sugar and butter, about 20 grams. Cover the cake with hot chocolate frosting and enjoy the taste!
Ice-cream cake "chocolate truffle"
An unusual variation on the chocolate truffle cake. This dessert is particularly appreciated by children.
750 grams of white chocolate and ice cream (approximate ratio of 3: 1)
200 grams of dark chocolate
200 grams of condensed milk
cream - 200 grams
1/2 pack butter
200 grams of chocolate shortbread
grated chocolate - 40 grams
Half of the rules of chocolate ice cream lay out of the freezer, it is a bit to melt at room temperature. Weight must heat up to such an extent that it can be easily flexes spoon, but not to the point. Mash cream and put in shape, flatten and place in the freezer for 1-2 hours to complete solidification. The form of the food is better to lay a film, the surface of the pre-lubricated with oil to make it easier to remove the cake.
Take 50 grams of dark chocolate, broken it and adding 50 grams of condensed milk, melt mass in a water bath. Remove it from the heat and pour in a tablespoon of cream until you have a smooth mixture. Give mass to cool to a warm state. Quickly, because the glaze is easy to run cold, and ice cream - melt, smudge the first to the second and store it in the freezer for half an hour.
Repeat with a layer of vanilla ice cream, cover it with a second layer of glaze, and then a layer of soft chocolate ice cream. From shortcake make fine crumbs (grind in a blender) and mix it with her butter. Put the mixture to a gentle final layer of cream, primnogo well and leave to cool for 20 minutes.
Next, the cake must be removed from the mold. Separate the biscuits with a sharp knife on the shape on the sides, and then remove the dessert. To do this, dip the bottom of the mold in a bowl of hot water, and then quickly flip. Immediately put back in the freezer until completely hardening mass.
It's time to cook the last portion of the glaze of 100 grams of condensed milk and 100 grams of chocolate. By doing this, immediately put it on the top layer of the product and store it in the freezer quickly. Put on the ribbed surface of the board, a plate must be perfectly straight. After 20-30 minutes, pour decorate the cake of your choice and store it in the freezer again. Before serving to set the table for a quarter of an hour to be able to cut. Bon Appetit!
Cake chocolate "truffle" with custard
This cake is best to do a small size or batches in silicone tins.
dark chocolate - 1/4 kilogram
custard cooked (of briquette) - 250 grams
cream - 300 ml
cocoa powder - 5 teaspoons
cream for decoration
In a small bowl mangled 250 grams of chocolate and place it over a saucepan of boiling water. When all melted, remove the bowl and let it cool a little weight. Make the custard from the semi-finished product and add the melted chocolate, cream and mix thoroughly. Put the mixture into molds, greased with butter, and store in the refrigerator for at least a day (6-7 hours). After complete hardening, remove from the molds and sprinkle with cocoa powder. Dessert "Chocolate Truffle" Serve, garnished with sour cream spoon fat. Bon Appetit!
Chocolate cake with truffles
The decoration of the wonderful desserts are the real candy truffles, prepared by your caring hands.
For the sponge:
egg - 6 pieces
200 grams of sugar
100 grams of flour
35 grams of starch
For the cream:
200 grams of dark chocolate
430 ml cream
3 tablespoons warm water
sugar - 4 tablespoons of table
Liquor - dessert spoon
For sweets, jewelry:
200 grams of chocolate
90 ml of cream
teaspoon liqueur or essence
To knead the dough for proper biscuit, sugar, divide into two parts. Proteins gently peel and beat them in the stable foam, and then begin to pour the sugar. Egg yolks with a fork to mash the remaining sugar until smooth whitish state. Sift the flour and starch, vsypte in the yolk mass, add a third of the whipped into foam proteins and very carefully mixed.
Enter the remaining whites, stirring with a spoon from the bottom up by smooth, accurate movements. At this point, the oven must have a good warm - up to 180 degrees. Pour the batter into the deep pan or form, greased and sprinkled with breadcrumbs. Bake the cake should be 30-40 minutes, after which you can check on the readiness of a wooden skewer.
Baked cake straight from the oven or remove - let cool completely in the oven with the door ajar. Remove it has cooled, and cut into desired number of layers. Boil the syrup of sugar, water and citrus liqueur. Each layer soak the syrup and set aside for a while. In the meantime, cook the truffles on the cake.
Melt the chocolate, pour hot cream, add the liqueur or essence (such as almond), all Stir until a smooth homogeneous mass. Put in a bowl and leave for a few hours to cool. Frozen chocolate spoon, remove and shape of his balls. You can put each in the middle of a nut or raisin. Melt the chocolate in a water bath, soak in it the balls and place on a plate for freezing. It is better to pour a little cocoa.
When preparing this cake, the cream should be done in advance. Heat the cream to boiling point. Put the chocolate in a small saucepan wide, put in a water bath. Pour in to the same cream and, stirring constantly mass, bring to a complete dissolution. All this chocolate-cream mixture cool and clean for a few hours in the refrigerator. The cooled chocolate with whip cream, this cream cakes and cover obmazhte cake on all sides. Rub 50-70 grams of chocolate chips and sprinkle this dessert until the cream is frozen in the refrigerator. Decorate the cake with candy, truffles, gently placed them on its top layer. Bon Appetit!
Chocolate truffle cake
Chocolate sponge cake, cream, truffles - this cake just screams "Eat me! "Listen to the call and prepare this delicate flavored dessert.
flour - 225 grams
sugar - 430 grams
Cocoa - 125 grams
vanilla sugar - 10 grams pack
Vodka - three tablespoons
Salt - a pinch
Quicklime soda and citric acid - for coffee spoon
For truffles, chocolates:
chocolate (cocoa content of 72%) - 200 grams
cream fat content of 35% - 90 ml
cognac - glass of 50 milliliters
For the cream "Ganache":
Black chocolate without filler (72%) - 300 grams
cream 35% - 700 ml
Sifted flour mixed with baking soda, citric acid, sugar and vanilla in the end - with cocoa powder. Then knead the dough on the cake Separate the yolks from the whites. Recent podsolite and whisk until soft peaks form. Then start to pour the sugar one teaspoon. The magnificent mass add the yolks, Stir until smooth yellowish color, pour in the vodka. Thereafter, in three steps, add the flour and vanilla, stirring carefully. Flour for biscuit dough it is necessary to sift. Pour the mass into the form, and then hit several times the capacity of the table.
Warms the oven should be in 2 stages. Initially set the thermostat to 200 degrees, and when the cake will stay in a hot cabinet for 20 minutes, it is better to reduce the temperature by 20 degrees and bake for half an hour later at 200. Do not open the door of the first 40 minutes. You can then plow the closet and checked the readiness of cake. Turn off the heat, do not remove the form - slightly open the door and let the cake cool down, and then leave it for a day on the table to mature. Tip: to Biscuit necessary to adapt it for your oven. We recommend to start to try to bake a simple vanilla cake, and only then to undertake the preparation of chocolate.
Cake "Truffle" is going on the next day. After preparing the cake, start kneading the cream and chocolate for candy. To prepare the cream "ganache", you need to bring the cream to a boil, then pour them into pieces of broken chocolate, stir well, cool in the room and send "ripen" in the refrigerator. Truffle candies are made as follows: the mass of chocolate cream made by the technology, but in the end, add the brandy. Cool in the refrigerator.
It's time to highlight this cake - cognac sauce. 200 milliliters of boiled water and ostuzhennoy add 100 milliliters of brandy. A day later, when the components are sufficiently cooled and the desired consistency is reached, proceed to the assembly of this delicious dessert. Chocolate sponge cake, cut very thin knife into 7 parts. Each soak cognac sauce and grease "ganache." Sides and top of the finished product also cover the remnants of the cream.
From the cooled candy mass cook truffles. Teaspoon type chocolate mass and quickly shape his hands balls. Put in the freezer for an hour. After a specified time, melt the chocolate broken into pieces in a water bath to a temperature of 28-29 degrees. Each bead strung on a toothpick and quickly dipped into the melted chocolate. Put to freeze on the smooth paper. The top and sides of the finished cake, "truffle" sprinkle with chocolate chips and candy truffles lay in a circle. Leave a treat in the refrigerator for several hours. Enjoy your tea!
Chocolate truffles without baking
Want a delicious chocolate truffle dessert, but do not want to cook? Select this cake, and you can treat yourself to a delicious delicacy not put a lot of effort.