Lazy Truffle Cake

Category: Confectionery
Lazy Truffle Cake

Ingredients

Dough:
Eggs 4 things.
Baking powder 1 tsp
Sugar 1 tbsp.
Flour 1 tbsp.
Cocoa 3 tbsp. l. with a slide
Vanilla sugar 1 sachet
Syrup (impregnation):
Water 3 tbsp. l.
Sahara 2 tbsp. l.
Liquor 1 tbsp. l.
Cream ganache:
bitter chocolate 200 g
Cream 33% 2 tbsp.

Cooking method

  • Dough:
  • 1. Beat eggs with sugar and vanilla sugar.
  • 2. Mix flour, cocoa, baking powder.
  • 3. Add the egg mixture to the flour mixture. Mix.
  • Baking 60 minutes. Cut warm into five cakes.
  • Syrup:
  • Bring sugar and water to a boil. Remove from heat and add liquor.
  • Cream ganache:
  • It is better to start preparing the cream the day before the cake is assembled. Bring the cream to a near boil and pour over the chopped chocolate. Chill in the refrigerator for several hours (or even better overnight). On the day of assembling the cake, beat the cream until firm peaks.
  • The cream is delicious !!!
  • Assembly:
  • Moisten each crust with syrup and layer with cream. Cover the sides and top of the cake with cream. Sprinkle with chocolate chips and garnish with truffle candies.
  • I used purchased sweets.

Note

Idea, cream and impregnation taken from here 🔗

The dough is from here 🔗

artisan
Gasha, I sit watching, dreaming ... but what's the laziness here? that you bought candy? and baked with one cake?
Gasha
Ksyusha, well, this too ... It's just that Michelle's Truffle cake is made with a much more complex biscuit ...
artisan
Quote: Gasha


The cream is delicious !!!
With this emoticon, somehow vague sensations

And I'm just at the entot, more complex and looking ...
Gasha
Hee .. we just didn't have a licking smiley here before .... It is correct that you aim - the master and the cards in hand !!!
artisan
So, so ... I rub my hands, and I think, do we have a topic with this complicated recipe, or should I spread my oohs and oohs here?
Gasha
Oksanka, I'm sorry, dear, I overlooked ... Put it in a separate topic, of course! The recipe is different! Bet soon! I'd like to see very much !!!
artisan
Did it. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89207.0 There is not much to see .. but it is so delicious !!!!! Gasha, thank you for instilling confidence and I decided on it !!!!
Gasha
Ksyusha, what are you doing ??? !!! You yourself are such a needleworker !!! And the Master !!!
artisan
you know .. you spoiled me. I’ll find a recipe and cook ahead. and now no! I need to find out who prepared it, how the reviews were, and only then I decide whether to do it or not. This time, your "Lazy" was an impulse, a go-ahead, which I do not regret at all, but on the contrary, I am very grateful to you !!!
Gasha
Well then fine!!!
Olyalya82
So I finally baked. I dreamed about it for a long time, but it was stopped by the lack of cream of the required fat content in the store, the price of cream, then cocoa for a child, then impregnated liquor for teetotalers. But now the chance was given to my husband to show off to the DR at work and I did it !!!
The cream is truly divine! The biscuit is like a biscuit, so dry. I thought about a chocolate cake on boiling water, but a wet biscuit will not work with this ganache. In general, it's not my destiny to try a ready-made proprietary piece, but apparently it will be super, but it's really not difficult to do.
Gasha
I'll tell you a secret - a biscuit is never wet ... A biscuit, by definition, must be dry "Chocolate on boiling water" - not a biscuit, but a cake, muffin, pie - whatever you like

Vichka
Galya, I may not have looked, but did you bake the cakes in the MV or in the oven?
MariV
I'll squeak for Galya - it's in the topic about a multicooker .......
Gasha
Vikus, I bake biscuits only in a slow cooker ... They turn out better there than in the oven ... Olgun, thanks for the squeak !!!
Vichka
Quote: Gasha

Vikus, I bake biscuits only in a multicooker ... They turn out better there than in the oven ... Olgun, thanks for the squeak !!!
Galinka, thanks! I'll try to bake your cake soon.
Gal, have you seen ...?
kilaty
The cake is very tender, juicy, delicious. Cooking is easy, there is a lot of chocolate, and what else do chocolates need.

Dear Gasha, thank you for your work!

I make your "Prague", too, an excellent recipe. Opinions were divided, "Prague" is more dear to me, the family liked "Truffle" more, because it is more airy, the cream in it is fabulous, although it is cream with chocolate, but not at all greasy, light, tender. I added liqueur to the syrup according to the recipe, took a creamy coffee cream liqueur, it sets off the taste so well and the alcohol is not felt at all, apparently, the alcohol has time to evaporate from the warm syrup.

Now I'm looking at "Kusi or the Hormone of Happiness". Nothing is impossible for a person with intelligence. How do you think?
Gasha
Ilonchik, thanks for the kind words! I still love the "Intimity" and "Chocolate-currant" cakes, try it!
kilaty
"Intimity" I have in mind for a long time, but somehow I do not dare. I want to make such a cake efficiently, with feeling, with arrangement, I'm afraid to spoil it in a hurry. And the chocolate-currant - just the other day I read a thread with your (sorry, I forgot that we are on you) recipe for this cake. Apparently fate will try to do it.

How many times I look at your cake recipes, every time I open "Chocolate-apricot" and just admire it. Such a photo is beautiful and I really like the color and flavor combination, maybe I will somehow get myself together.

In general, frankly speaking, you opened a window for me to the world of real cooking. I started my acquaintance with your recipes with a simple one - pumpkin puree soup, pork and chicken rolls and went ...
Gasha
Ilonchik, this is great!
firuza83
Gasha, Hello! Is it possible to make a cream for your cake from grows. cream? It's just that we don't have heavy cream on sale, but I don't have time to make homemade ones .. (I don’t like to make the filling from such cream (rast) myself, but how else to get out of the situation? And is it possible to grow the cream. I didn't do that ..

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