Truffle cake: recipe with photos step by step

Truffle cake is dedicated to all chocolate lovers, because there is no more delicious treat for chocolate lovers.

I don’t argue that chocolate in its pure form is incomparable. Yes, what can we say about truffle sweets, when you taste them, you close your eyes in pleasure.

Ready-made Truffle cake

Chocolate Truffle cake will give you the same delight and pleasure, not only from eating, but also when preparing, because it is very, very simple to prepare. The only drawback for athletic girls who are trying to watch their figures is the fact that after devouring one piece, you will not be able to resist eating the second and third (judging by myself).

Modern chocolate intrigues

France has always attracted exquisite desserts and refined caramel taste. It is thanks to French confectioners that the world learns the art of culinary craftsmanship. But there was a period when the eminent pastry chef came under fire from tabloid newspapers due to his wild culinary imagination: cakes covered with chocolate icing were called racist in sophisticated France.

The scandal took place around the beginning of 2015. One of the pastry chefs had the imprudence to make cakes in the shape of people of the African race, without meaning anything humiliating. Tanik Tavolaro (the name of the author of the masterpieces) did not mean black people at all, but simply used human beings made of chocolate mousse, as copied from his words in the explanation. This is the kind of imagination the culinary specialist displayed.

Cakes with human silhouettes

So, let's roll up our sleeves and cook some delicious food!

Ingredients

To make syrup for soaking truffle delicacy, take:

Truffle cream is prepared using:

To cover the Truffle cake, chocolate glaze is used, which is made from:

The chocolate used to create a chocolate truffle cake is of the highest quality. To save money, you can use an inexpensive chocolate bar to make a sponge cake, but you cannot skimp on cream and glaze, otherwise the taste of the dessert will be ruined.

Ingredients for 6-8 servings

Sponge cakes will require:

6 pieces of yolks (as usual, I welcome homemade eggs, albeit not very large ones)

5 pieces of whites (it is better to remove the eggs from the refrigerator in advance so that they reach a comfortable room temperature)

2/3 cup granulated sugar

2 (or better 3) tbsp. hot boiled water

2 tbsp. cocoa powder

4-5 tbsp. flour (I was told that it is better to use cake flour for cakes - a little later I will tell you what kind of magical flour this is and what can be used to replace it)

2 tbsp. (you can add a little bit to be sure) starch

½-1 tsp. baking powder

¼ tsp. lemon juice

For hot cream:

500 ml high fat cream

150-200 grams of bitter dark chocolate (so bitter that you will want to eat the chocolate before starting cooking)

For soaking with syrup:

5 tbsp. drinking chilled water

4-5 tbsp. cognac or liqueur (Kalhua liqueur is noted in the original recipe)

3-4 tbsp. granulated sugar

150 grams (a small bar of dark chocolate) for frosting the cake

Some tricks and personal preferences

For cream and cake layers, we select dark chocolate, where the cocoa bean content will be within 70% (such information can be easily found on the label of the chocolate bar).

You can use truffle sweets as a decoration for the Truffle cake, then our Truffle will be super truffled. By the way, you can cook them yourself, which we’ll talk about at our leisure.

The cocoa powder that we will use in preparing the Truffle cake layers must be suitable for baking. That is, cocoa for baking needs to be boiled, and not just poured with hot water (we find this information on the double page, where they usually write about the method of preparing the drink).

In the crust dough, as in the case of preparing any other baked goods, you can add vanilla to enhance the aroma of the product.

Recipe from Tatyana Litvinova

Tatyana teaches her audience to cook according to ancient recipes, which are not always easy to execute. This is probably where the secret of the amazing taste and fabulous appearance of the prepared dishes lies.

The list of ingredients for Tatyana’s dessert is impressive, but the result is worth the money and effort:

dark chocolate – 5 bars of 100 g each (without filling);
sweet cream unsalted butter – 2 packs;
white sugar – 1.5 cups;
country eggs – 3 units;
flour – 1 glass;
baking powder – 5 g;
salt – 5 g;
heavy cream (from 30%) – 1 glass;
sour cream – 70 ml;
powdered sugar – 200 g;
water - a quarter glass;
lemon juice – 0.5 tsp. (will prevent the glaze from becoming sugary);
natural instant cocoa – 1 tbsp. l.;
brandy – 1 tsp.

The ingredients are divided between different parts of the cake:

It all starts with making the crumbs. For this purpose, put the saucepan on the fire, pour water into it, add half a glass of sugar and lemon juice. Cook until the syrup thickens.
In a bowl, mix a quarter stick of butter with cocoa with a fork. Pour syrup here. Stir vigorously until the mixture cools and becomes viscous. Place it in a thin layer on parchment.
Switch to biscuit. Beat eggs with sugar (200 g) until foamy. Melt two bars of chocolate and one stick of butter together and pour into the eggs, leaving a cube of butter for greasing. Add flour, baking powder, salt. Mix by hand.
You need two pans: one larger, one smaller. Place parchment on the bottom of the small one and grease the walls with oil. Fill it with dough, close the lid and wrap it in a towel - it will absorb the condensation. Place the smaller container in the larger one and cover it too. Keep on low heat for 1 hour.
Now let's make the cream. Melt the chocolate. Combine half a glass of chilled cream, sour cream, powdered sugar (100 g) and beat. Pour chocolate into the resulting mixture and stir.
Let's return to the baby. To do this, the mass from the parchment should be crushed in a blender.
Cut the cake lengthwise into two “pancakes”. Then form the dessert in the following sequence: first pancake – cream – crumbs – second pancake – cream – powdered sugar (remaining 50 g).
The sides of the treat should also be coated with cream. After this, keep the almost finished dessert in the cold for 15 minutes.
What's left is the icing. Combine half a glass of cream, half a stick of butter, 2 tablespoons of powder, chopped chocolate and brandy. Heat until everything melts.
Fill the cake with glaze. Grate the remaining chocolate bar and sprinkle the resulting shavings over the cake. Let the dessert sit in the cold for 1 hour.

How to make Truffle cake layers

Beat the egg whites with ⅓ of the prepared granulated sugar and add lemon juice. It is necessary to obtain a thick, stable mass, which we will set aside for now.

Whipped egg whites with granulated sugar

We begin beating the yolks with the remaining granulated sugar. Beat until the mass increases in volume and turns white.

Beat the yolks with sugar

Add previously brewed cocoa to the mixture whipped from the yolks. The cocoa must be hot. Whisk everything together.

Continue beating the yolk mass with the brewed cocoa

Separately prepare a dry mixture of flour, baking powder and starch. From a separate bowl, sift the dry mixture into the cocoa-yolk mass.

Add the dry mixture of products to the yolks with cocoa

Gently fold the previously whipped whites into the cocoa-yolk mixture in several additions. To prevent the whites from falling off, it is better to stir in with a wooden spoon, as if lifting the main mass from bottom to top.

Mix two whipped mixtures: whites and yolks with cocoa

Preheat the oven to a temperature of 190°. We lay parchment paper on a baking sheet, on which we draw circles with a diameter of 20-22 cm. Place the dough in the center of these circles, leveling the surface.

Form cakes of the same size

If preparing the cake layers for the Truffle cake seems too long and tedious to you, then I hasten to please you. The shortbreads are baked for only 5-8 minutes.

If you are the lucky owner of a convection oven, then baking on two or more levels will speed up the process significantly.

After baking, the shortcakes must be immediately released for cooling by turning the paper upside down.

Ready-made cake layers for “Truffle” cake

How to prepare chocolate truffle cream

Pour the cream into a bowl and bring it to a boil.

Let's boil the cream

Mix the dark chocolate broken into pieces into the cream until completely hot and dissolved.

Dissolving chocolate in cream

Let the cream cool to room temperature and place it in the refrigerator for 3-4 hours. Don't forget to cover the dish with cling film. Then beat the cream until thick and fluffy.

Ready-made chocolate cream

Flourless chocolate truffle cake recipe with photo

Cooking time: 1 hour 30 minutes. Number of servings: 3-4. Equipment: bowls, tablespoon, sieve, parchment, pan, knife, board, spatula, mixer, springform pan, baking sheet.

Ingredients

dark chocolate	350 g + 50 g for decoration
cream 33%	100 ml
sugar	100 g
butter	45 g
eggs	3 pcs. + 1 yolk
sugar	150 g
fresh strawberries	5 pieces.

Step-by-step preparation

To prepare this cake, choose high-quality, dark chocolate that contains at least 74% cocoa.

Video recipe for chocolate truffle cake without flour

In the video you can see in more detail how to prepare a very beautiful and delicious truffle cake at home.

If you're looking for the perfect chocolate cake, check out how to make the Three Chocolates Cake, it's super soft and incredibly delicious. You will also need a recipe for a very light chocolate cream for the cake. And if you don’t have time to prepare complex cakes, check out how quickly Brownie Cake is prepared.

Did you like my truffle cake recipes? Then be sure to leave your feedback in the comments! Write what kind of cakes your family loves, and also share recipes for making them.

No-bake chocolate truffle

Want a delicious chocolate truffle dessert but don't want to cook? Choose this cake and you can treat yourself to a delicious treat without putting in a lot of effort.

Ingredients:

For the cake base:

200 grams of chocolate
0.75 cups sugar
half a cup of butter
one glass of full fat milk
packaging of cookies (for example, “Jubilee”)

For chocolate cream:

1 package chocolate pudding
250 grams of heavy whipping cream
glass of boiled milk
2 tablespoons liquid honey

For decoration:

cocoa powder - a couple of tablespoons

Cooking method:

Melt the broken chocolate in a water bath, then add butter, sugar, and milk. Boil the mixture over low heat until it melts completely. Remove the container from the heat and add the coarsely crushed cookies. Place the mixture on the bottom of the cake dish, shape it using a spatula, and put it in the refrigerator for a quarter of an hour. During this time, prepare the cream. Start whipping the cream foam with a mixer, then add milk, melted honey, and dry chocolate pudding. Beat on high speed for 2-3 minutes. Pour the cream over the dry cake base, sprinkle with cocoa powder through a fine strainer and put it back in the refrigerator. Cut into any shape and serve, garnished with fresh raspberries or currants. Enjoy your tea!

Cooking steps

The cake was called truffle because its taste and appearance are almost no different from the famous delicacy - chocolate truffle.

The candy, which looks like a truffle mushroom, is actually a rich ganache made from dark chocolate, high-fat cream and some butter, rolled in cocoa powder. The same creamy chocolate cream is used to make the cake.

Cream is the main ingredient in truffle cake, so it should be prepared with special care. Unlike candy ganache, truffle cream in baked goods does not contain oil, since its consistency should not be dense.

To make sponge cake, you can use chocolate or cocoa. But in the first case, the taste of the baked goods is more intense.

Cakes

To bake a more aromatic cake, it is advisable to add a little vanillin to the dough.

Truffle cream is prepared as follows:

Syrup for impregnation

Add sugar to boiling water, turn the heat to low, and boil until the sugar grains dissolve. The syrup should cool slightly, then the liqueur is poured into it. If the truffle dessert is intended to treat children, then alcohol is not used. Sponge cakes are treated with syrup using a pastry brush.

Next, prepare the cake - combine the components. Grease each cake soaked in syrup with truffle cream. The result is a design of three biscuit and two cream layers. The remaining cream should be used to evenly fill the cake.

The finished truffle dessert is covered with cling film packaging and placed on the refrigerator shelf overnight for saturation.

Glazing

The last stage of creating the cake is filling it with chocolate icing. Prepare the glaze like this:

Next, just pour the glaze over the cake evenly. To make the work look neater, it is advisable to first process the sides, then, moving in a spiral, pour over the horizontal surface of the truffle delicacy.

The finished truffle dessert is placed in a cold place for an hour to harden the glaze. To decorate the cake, use chocolate chips or truffles. To serve, use a large dish; cut the cake into portions with a sharp knife. Serve the delicacy with coffee or strong black tea.

Source

Recipe for “Black Truffle Pie”:

1. Melt chocolate and butter in a steam bath, let cool

2. Meanwhile, separate the yolks from the whites. Beat the yolks with sugar until thick and light.

3. Beat the whites until stiff peaks form.

4. Add the cooled chocolate mixture to the yolk mass, then starch and cocoa powder, mix

5. Next, add the whipped whites, mix gently in a circular motion.

6. Pour the dough into a mold (I have a diameter of 20 cm), covered with parchment, place in an oven preheated to 180°C for 25-30 minutes.

7. Cool the pie, sprinkle with cocoa. Bon appetit!

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