Chocolate cake with truffles

[BAKE IN THE MULTI-COOKER: 65 MINUTES AND 3-5 MINUTES ON THE HEAT HOLD.]

Chocolate cake with truffles

Category: Bakery products

Ingredients
Recipe, original:
Wheat flour	100 g
Corn flour	100 g
Butter	125 g
Powdered sugar	325 g
Egg	5 pieces.
Vanilla sugar	2 pack.
Cocoa powder	125 g
Baking powder	2 tsp
Rum essence	1 bottle
Chocolate	100 g
Chocolate chips for sprinkling	75 g

Cooking method

• Within 1 min. beat 4 eggs with a mixer on high speed on 4 tablespoons. spoons of hot water until thick foam.
• Add 175 g icing sugar and a bag of vanilla sugar, whisking for another 2 minutes.
• Add wheat and corn flour, 25 g cocoa powder and baking powder and mix at low speed until smooth.
• Pour the mixture into a paper-lined deep, round shape (28 cm), spread evenly.
• BAKE IN THE MULTI-COOKER: 65 MINUTES AND 3-5 MINUTES ON THE HEAT HOLD.
• Bake in a preheated oven at 180-200 ° (4-6 on a gas stove) for 20-30 minutes. Immediately remove the finished biscuit from the mold and remove the greaseproof paper. When the sponge cake has cooled, cut it into three equal cakes.
• Cream: Rub the butter with the remaining icing sugar and cocoa powder in a bowl. Whisk 1 egg with rum essence and add to cream.
• Instead of a rum essence for cream, I took 1 tsp of instant coffee for 1/4 cup of hot water and beat it with an egg.
• Roll 16 cherry-sized truffles out of the cream using a teaspoon. Put them in the refrigerator.
• Dissolve the remaining vanilla sugar in 2 tablespoons of water and add to the chocolate cream, mix well.
• Spread the cream on top of two layers, place one on top of the other and cover with the third layer.
• Glazing: Break the chocolate into small pieces, melt in a water bath, whisking until smooth. Cover the cake with icing, making a 2 cm wide rim around the edge of the cake.
• Cover the sides of the cake with chocolate chips.
• My comments: there was no corn flour (you can buy it in Auchan!), but I successfully bought SELF-RISING flour in Platypus, so I took 200 g of this flour!
• The rest I did exactly according to the recipe. The only thing that I did not do according to the recipe was glazing, I had a package of chocolate glaze, I used it.
• The biscuit rose perfectly, it turned out to be cut into 3 cakes without any problems. Soaked them with instant coffee (1-2 tsp for a little less than half a glass of water). There was enough cream not only for the cakes but also for the sides, and there was still left, anointed the top with them. Then she poured it with icing - it is better, of course, to do it as written in the recipe. Yes, more, there needs a shock. the crumb is ready, it is like small, small sticks (I saw such in stores, but I had a culinary sprinkle "Beads".
• the truffles themselves turned out badly for the reason - the cream was too sticky (apparently because I did not take 100 g of kakako, but 75), so I just put them on a plate with a teaspoon, and then also on the cake.
• "Beads decoration"
• That's what I did:
• here is a piece (when the photo was taken, it seemed a clear photo .. but I see that it is blurry):
• 
• and here he is in the book
• 

Note

Somehow I haven't looked here for a long time. But I bake all my cakes in MV.

Recipe from the book "The world of baking. Encyclopedia of the home pastry chef"
(translated from English)

Good afternoon, I'm a beginner here, just registered, although I read all the recipes with great interest. I will definitely try to cook your cake - it is great in the photo, I have no doubt that the taste is also great!

Thank you!
The cake is worth your attention.
But here it is better to accurately observe all the proportions - I was afraid to pour so much cocoa and in vain ...
The truffles themselves would be closer to the real ones.

By the way, I liked your photo more than a book one - it is so alive !! I just want to quickly make coffee and sit down with a piece of your miracle !! Yes, proption is an important thing ...

Thanks again

[lira70]

lira70and the aspect ratio for a large multi?

[celfh]

celfh

I have a large slow cooker.
But there are 2 answers to the question: I take a recipe from an ordinary baking book, mix all the ingredients and pour out the multicooker tests.
If suddenly I see that there is a lot of dough and it may not be baked ... either I divide it into 2 parts, or I bake in the oven (I have a mini-oven) But this rarely happens.
Since you have a small cartoon, then you either divide everything in the recipe by 2, or bake 2 times.
The fact is that sometimes division is harmful - eggs, for example, are different in size .. and even they can spoil the result, although this is rare.
I mainly increase the number of products, and rarely, but I get into a hole.
And second, if you take the full dosage. Just bake the biscuit longer, not 65 minutes, but maybe 90 or 100.
Oh .. I hope not confused.