Truffle cake

Truffle cake

Category: Confectionery

Ingredients
Dark biscuit	12 circles
Water	45 ml
Sugar	45 g
Cream 33-35%	250 ml
Cognac	3 tbsp. l.
Dark chocolate	170 g
Cocoa for sprinkling

Cooking method

• 
• Cook any biscuit. I make classic black (substitute 1 tablespoon flour for 1 tablespoon cocoa) for 2 eggs.
• The last time I cooked according to the recipe "The better in the basin is in us" - an excellent result.
• I used scraps from a biscuit, because the main cake went to the "Bomb" cake (Stern).
• So, preparation:
• 1. From a dark biscuit, cut out circles (pieces), 2 pieces per cake.
• The larger ones are in the bottom diameter, the smaller ones are in the middle for the interlayer.
• 2. To soak sugar and water, bring to a boil, let it boil a little, remove from heat and when it cools a little, add 1.5 tbsp. l. cognac. Recently, I don’t bother with the preparation of syrup: I soak a biscuit with orange liqueur.
• 3. For the mousse, melt the chocolate with 90 ml of cream in a water bath. Knead so that the mass becomes homogeneous, cool and add 1.5 tbsp. l brandy. Combine gently with whipped cream (160ml).
• 
• 4. In silicone molds for baking biscuits or in special molds (if you have them) put 1 tbsp. l. mousse, put smaller biscuit mugs (pieces) on top. Sprinkle them with a little syrup.
• 
• 5. Put another 1-2 tbsp on top. l mousse and cover with a large circle (piece) of biscuit soaked in syrup.
• 
• 6. Refrigerate to stabilize. And it's better in the freezer, especially if you're making a reserve. I freeze, and 1 hour before serving, I remove the cake from the molds, bending the mold.
• 6. When serving, sprinkle a little cocoa and serve with or without berries.

Note

Very tasty and easy to prepare cake.
The recipe is taken from the site "Culinary Club" 🔗

BON APPETIT!

Lilechka, I made them! For a long time I could not find a shape, I have no silicone ones, I thought and wondered and decided to take small coffee cups, lined with foil, and now

What a yummy Lilechka is, thanks for the chocolate and for the wonderful recipe.

Tanya, how glad I am that at last someone dared to take this cake!
The young woman who dared to cover the cups with foil. I also do this, only I put them in the bowls (when there are not enough silicone molds), and you can also make them in the souffles.
These cakes are perfectly removable without losing their shape when frozen. And then immediately pull it out of the foil on a saucer and let it stand at room temperature. Neither the structure nor the taste is altered at all.
The most beautiful cakes are made in silicone "diamond" molds (the cakes themselves are in the first photo in the recipe)



I always make a lot of cakes (30-40 pieces), freeze and store in the freezer in a plastic bag (film), like dumplings.
My frequent guests know that for a cup of coffee or tea I always have a truffle cake in the store (if the guests are sudden)

And one more thing: the amount of whipped cream when working with 72% chocolate can be increased by 10-20%. This will make the cake even more tender. 72% chocolate is very vigorous. In our family, the opinion on this matter was divided: I like the softer taste of cakes, and my men, on the contrary: the richer taste of the school. It's up to you!

Several strawberries complement this cake very well. The sourness is very refreshing.

Girls and boys, try it and you won't regret it!

The main secrets of this cake:
1. Good confectionery dark chocolate.
2. Whipping cream
3. Great mood

And I also crumbled the nuts inside, so unusual and tasty. And I laid out another plastic bowl with a film, try how this option will work.It turned out wonderful, the film was removed neatly, but after the foil the surface of the cakes was corrugated, pretty.

And I also crumbled the nuts inside, so unusual and tasty.

So so so!
And from this place in more detail: what nuts? Fried or not?

Walnuts (we don't keep others, at the dacha the tree is agromous), did not fry, just cut it with a knife. At first I wanted to rub them on a grater, and then I think it will probably be fine, but the small pieces are just right.

[Lilechka]

Lilechka, I also made the Truffle pies.
What kind of cakes are they? These are real candies!
By advice Aunty - Susli I added walnuts.
It turned out awesomely tasty. The biscuit is just dissolved in the chocolate soufflé. And such delicate sweets turned out.
True, I did not have silicone molds. The glasses turned out to be suitable in size. I covered them with cling film.
True, they did not look very good, but delicious.
A big "Thank you" from your husband and son to you.

Good health!
And they look so beautiful: doused with white chocolate.
I really liked the idea.
Must apply

Lively, well done! really yummy extraordinary! And what kind of chocolate did you take?

And what kind of chocolate did you take?

Dark chocolate - "crown". It tasted awesomely tasty! If there was extra black chocolate, it would be bitter.
And I took the white one from Lily.
By the way, my men did not even understand that in sweets cake as much as 3 tablespoons of cognac.

And I ordered Lily's chocolate, black in disks, 72%, specifically to try this recipe, such a rich taste turns out to be chocolate-chocolate.

And I ordered Lily's chocolate, black in disks, 72%, specifically to try this recipe, such a rich taste turns out to be chocolate-chocolate.

He's probably not as bitter as extra black.
I'll have to try.

Very tasty, with a slight bitterness, and even then it appears as an aftertaste, on purpose, I climbed into the bag, snatched a circle.

[Suslya,]

on purpose, I climbed into the bag, snatched a circle.

Suslya, you also make these sweets, because Lilya said that chocolate is getting old. And then you will regret the chocolate, and then ...
I really want someone else to try this yummy.

Lily. I made them! And here is my sweet couple. Thanks for the recipe. I went to raise your status.

[Lilechka]

Thanks for the recipe! And although I did not succeed in its pure form, due to my carelessness (the cream spilled into the hot chocolate, so I had to increase the portion ... but there was no more chocolate ...) I really liked the taste! Lilechka, your recipe has become part of my cake https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=59289.0 for which many thanks !!!!

[Gabi,]

Gabi, I'm sorry I didn't notice your efforts and thanks in time
Very, very cute hearts!

Today I made curd buns in the same silicone molds (based on a sourdough bun from kava
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13266.0)


artisan, I was directly proud of the fact that the cake recipe became part of an amazing masterpiece - minke.
I'll go put myself a plus sign (just kidding) and you will also have 3 plus signs

Lilechka, I got sick with these truffles, after tasting yours personally prepared by you and tomorrow I will start to them. PARADISAIC DELIGHT

By the way, my men did not even understand that in sweets cake as much as 3 tablespoons of cognac.

Tanya, maybe they pulled the fuel before that? ... And then Natasha and I at the dacha also did not notice after using fuel, but in the morning at Lily we immediately felt

Lion, I treated my neighbors to cakes. Was delighted The recipe was quickly written off and Inna is making them today

How good that the girls liked the recipe!

And most importantly: they can and should be frozen, and so they are stored for up to 2-3 months, only you need to wrap the mold in a film (bag), otherwise they will begin to dry.
Put on a saucer 30-40 minutes before serving, and the dessert is ready.

If I don't have 3-4 pieces of these cakes in my freezer, I start to feel uncomfortable.

[Svetik]

Tanya, maybe they pulled the fuel before that? ... And then Natasha and I at the dacha also did not notice after using fuel, but in the morning at Lily we immediately felt

Not, Svetikthe husband would only try.
And the child doesn't even drink beer.

Yes, Lilichkin pies are a KAIF!

When I cook them, otherwise I only come to Leela and eat them all brazenly. I promise to cook such truffles. Honestly

[Tanya]

When I cook them, otherwise I only come to Leela and eat them all brazenly. I promise to cook such truffles. Honestly

Tanya, come, we'll cook together
Cook them - 15 minutes (if the biscuit is in the freezer)

I'll come, I'll come soon.

I'm looking forward to!

[Lyulek]

Lilechka Lyulek , finally brought the report. : flowers: And when I did it for the first time, there was nothing to take a picture with. ... And this time I did it and already took a picture, Only the mousse made a crème brulee. But the taste still remains divine. It turned out 18 things, there weren't even enough molds, so I used your crooks. True, they are in crooks, not as beautiful as in silicone ones, but they are not reflected in the taste.



So we left in silicone for the guests, and we will grind these ourselves. So come for a visit, there will always be dessert for coffee now

[Svetlanka]

Fine, Svetlanka!

And with creme brulee it's a good idea!

Must be done!

I am glad that this recipe came in handy and improved!

There will be more ideas - welcome!

Lilya, thank you for the truffle. Very tasty, very chocolatey. Now I am going to visit them, I hope nothing will happen to them in half an hour of the road.

Lilya, thank you for the truffle. Very tasty, very chocolatey. Now I am going to visit them, I hope nothing will happen to them in half an hour of the road.

Oksana! This is workability! Already made sweets and truffles!

When did you have time?

I will tell you one "little thing" for the future: bring these pies to a visit right in the molds, after freezing them.
And already at a party you can turn it out on a plate half an hour - an hour before tea drinking.

Of course, they will not fall apart anyway, but in molds it is safer, you will not need to worry.

What kind of efficiency is there. Recipes are fast, one is another
Already returned from the guests, everything was fine. I also thought at first in silicone and carry it, then changed my mind and carried it in a foil form, nothing was crumpled, but you’re right somehow not reliable.

The main thing is that you liked the cakes (I think so)
And I forgot to write

Algorithm of actions if you wish to bring these cakes for a visit:
1. Made a cake
2. Place the cake pan in the freezer.
3. Before leaving for a visit, we took the mold directly from the freezer with us.
4. They came (arrived) to visit and politely asked the hostess (owner) to place a mold (a bunch of molds) with cakes in the master's freezer for half an hour (if you have that much time).
5. The frozen cakes were carefully, without haste, turned out of the mold onto saucers.
6. You can sprinkle cocoa if you haven't forgotten to take it with you (just in case)
7. In half an hour or an hour, you can receive enthusiastic admiration from the hosts and their guests. (Shyutka)

If the cakes need to be brought as a gift, and not to the common table, then you will have to put them at home in some beautiful box. And each cake in a separate paper tartlet with low sides.

Of course we did. It could not be otherwise

[Lily!]

Lily! expensive! what an awesome recipe! I'm just shocked - I couldn't even think that it could be SO delicious! moreover - it's just outrageous! I used up the remaining chocolate that I took from you, but it's worth it!
Thank you - your recipes are always open to me - it remains to master the hay loaf.

Ira! You nailed me to the chair with your compliment! I certainly knew the recipe was good! But so much?
Actually, I did not create this recipe, I just borrowed it from the "Culinary Club" site. And hastened to share the find

And how pleasant it becomes for your soul when your efforts are not in vain !!!
Feelings are very close to the feeling of joy from giving a gift to a loved one. And not just a quick gift bought in a nearby store. And I chose a gift, which I thought for a long time, or even better: I made it with my own hands.

Thank you, Ira, for not leaving the recipe unattended !!!

I certainly knew the recipe was good! But so much?

so much! I haven’t tasted a dessert better yet, it’s amazing that such beauty and deliciousness have also been made by me - usually my hands are crooked to aesthetics, but here everything goes by itself, in a different way, in a clumsy way, it simply will not work!

Actually, I did not create this recipe, I just borrowed it from the "Culinary Club" site. And hastened to share the find

I visited the site, but still for me you are an author on our forum and a performer, and even an inspirer!

Ira, thank you so much!

I even straightened my shoulders! Breast forward !!!

[Ira!]

Ira! And what did you pour the truffles with (white)?

[Natusichka,]

Natusichka, Sorry for the late answer - I couldn't before.
White is white chocolate melted with a couple of tablespoons of cream

[Lilya !!!!]

Lilya !!!! Well thank you very much for such a delicious MIRACLE !!!!
Well done !!!! Well, everyone is delighted, now I can't wait for your package with chocolate !!!!!
Here they are, though aesthetically for some reason in the middle I have some kind of "gap" turned out, but the taste .... !!! No words !!!!!



And how do you all get them integral on the sides?

[Svetl @ nka]

Svetl @ nka And what kind of cream brulee mousse is that? Can you write in more detail how you cooked? And why, after all, I have a gap in the middle of the cake, no one has such a thing ...

[Lilya !!!!]

Lilya !!!! Well thank you very much for such a delicious MIRACLE !!!!
Well done !!!! Well, everyone is delighted, now I can't wait for your package with chocolate !!!!!
Here they are, though aesthetically for some reason in the middle I have some kind of "gap" turned out, but the taste .... !!! No words !!!!!

And how do you all get them integral on the sides?

I am very glad that you liked the taste of the truffle cake!

And so that there is no gap, you need to put a circle of biscuit in the middle of a smaller size than a mold. And immerse it in the chocolate-creamy mass so that the biscuit does not come into contact with the mold.

Then the mass will completely cover it.

[Lily,]

Lily, thanks, I understood everything. I will consider when I do the next. time!!!

[Lyulechek]

I don't know, and where did my eyes look? I don't seem to get out of the forum, but I bypassed such a recipe! Moreover, literally the day before yesterday I was 7 km away, it brought me right up to the soap, there is such a choice of all kinds of silicone forms, and for candy and so on. a trifle, including. So I, an old galoshe, took only 1 mold for ice and was also proud of myself, that's how I am so persistent and balanced ...
This coming weekend will have to correct the situation. Surely, behind a bad head ...
LyulechekThank you for the interesting recipe

[Lyulechek]

This coming weekend will have to correct the situation.
LyulechekThank you for the interesting recipe

I think it’s not difficult to fix the situation!

The main thing is to like the cakes

[Lily,]

And I wonder: is it possible to mix 2 types of chocolate - black and milk, what happens? Nobody tried it? Well, whatever it was not so bitter ...

Lily, and where can you buy a form that looks like a crystal? And how much does it cost?

Yes, you can easily mix - I mixed without problems, and in general I made only dairy - everything turns out great!
I just love bitter chocolate more, but of course not for everybody

[Ira,]

Ira, thank you! And then my dotsya says that it is very tasty, but if it were not so bitter (and I had only 78% chocolate), I, on Lily's advice, added more cream than in the recipe. I'll try this and that, I also think that such products will definitely not spoil anything! You can only achieve variety!
Ira, what kind of molds do you have? How many pieces are obtained from a serving? I have exactly the same form as in 1 post, 6 pieces. And I would like them to be not so big, but smaller.

[Lily,]

And I wonder: is it possible to mix 2 types of chocolate - black and milk, what happens? Nobody tried it? Well, whatever it was not so bitter ...

To make it less bitter, add 20-30% more cream

I do this for myself, but for my men I don't add additional cream, because they prefer a bitter cake to me

Lily, and where can you buy a form that looks like a crystal? And how much does it cost?

You can order from me. This is the "Diamond" form, art. SF049 (Silikomart, Italy) - 66.50 UAH

[Lily,]

Lily, and how many pieces are obtained in the "Diamond" shape? Otherwise they are so satisfying that you can't eat much. And in my form I got 6 big cakes, but I would like them to be smaller and then there would be more of them!
And I, on your advice, and so put more cream, but, probably, it's chocolate to blame! I had it 78% ...