Truffle Cake

[For biscuit cakes:]

Truffle Cake

Category: Bakery products

Ingredients
For biscuit cakes:
Cake flour (I don't have one, so I just gave more starch, and the flour turned out to be 124 g well, as it was and I'm writing)	5 tbsp. l.
Hot water	2 tbsp. l.
Sugar	2/3 st. (100 g)
Yolks	6 pcs.
Protein	5 pieces.
Cream of tartar (I did not have it)	1/2 tsp
Cocoa powder	2 tbsp. l.
Starch (3 tbsp. L. = 36 g)	2 tbsp. l.
For syrup:
Water	3 tbsp. l.
Sugar	2 tbsp. l.
Liquor (I used Kalhua) (I had my syrup ready with alcohol to taste)	1 tbsp. l.
For the cream:
bitter chocolate (chocolate "Crown", black)	150 g
Cream	2 tbsp.
For candy truffles: (I didn't do that)
Chocolate	150 g
Cream	1/3 Art.
Liquor	1 tsp
Chocolate for coating sweets and shavings	200 g

Cooking method

• Cakes.
• Preheat the oven to 190C. Draw 8 circles on parchment with a diameter of 20 cm.
• Beat the whites with 1/3 tbsp. sugar to steady peaks.
• Mix the yolks with the remaining sugar and beat until the mixture lightens. Continuing to beat, add the cocoa dissolved in hot water.
• Sift flour with starch and gently mix into the yolk mass.
• Add protein in 3 steps.
• (I did it according to my own proven method. I beat the whites strongly, added 1/3 of the sugar, beat again. Beat the yolks with the remaining sugar, until a very airy mass. I added cocoa diluted with water to them, by the way I added a little water, so that I could Stir cocoa. Combined proteins with yolks, gently stirring with a spoon and only then in three steps, added flour mixed with starch, sifting directly into a bowl.)
• Place the dough inside the drawn circles (about half a glass each) and smooth with a spatula. (I got two circles on a baking sheet. I cut out 4 sheets on which I drew two circles. I immediately spread the dough in circles, flattened the first sheet, sent it to the oven, began to level the rest. So they were smeared and waited for their turn in the oven)
• Bake for 5-8 minutes. Allow to cool and separate the paper.
• Syrup.
• Bring sugar and water to a boil. Remove from heat and add liquor.
• Cream.
• It is better to start cooking it the day before the cake is assembled. Bring the cream to an almost 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.
• (I did it with my fatty sour cream. I heated one glass, but not to a boil. I added broken chocolate to it, stirred it so that it would melt. I added a second glass of sour cream and began to beat. My sour cream is thick and fatty, usually only whisk into it, and immediately butter. And here, due to the fact that it was all warm, I calmly and for quite a long time whipped until my cream ceased to be a liquid chocolate substance, and began to thicken right under the corollas)
• Sweets.
• Pour chopped chocolate with hot cream and stir until the chocolate is completely dissolved, add liqueur. Chill in the refrigerator for several hours. Gathering with a teaspoon, roll the chocolate mass into small balls, put them on parchment paper and set aside in the freezer for 1 hour. Melt the chocolate. Dip each ball into melted chocolate and leave to set.
• 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.
• 

The dish is designed for

Cake diameter 20 cm, weight 1060 g

Note

The recipe is completely stolen from the village 🔗 author Michelle.
My first photo and green text - my comments. Girls, you can't say it's delicious.It's sooooo delicious !!!!! I didn't have a catastrophic time to decorate the cake, so it was just mercilessly sprinkled with grated chocolate. But with this taste, appearance is absolutely not important !!! Anyone who is addicted to chocolate will understand me

I am familiar with this recipe, about six months ago I tried to create it, but nothing came of it: (I smeared the dough in circles, baked it, but it did not come off the parchment and truncated: the whole cake; D Why so, what secret is there

Oksanka, what a smart girl you are !!! I, like a real chokaholic, just lick my lips without stopping !!!

Abaldet: bravo: I'm totally knocked out

Why so, what secret is there

Maybe overdried the dough? it turns out so thin !!!!! And you should get soft fluffy pancakes. And also, when she removed the paper from the baking sheet, put it on the table. I took it off when it got cold, turning it upside down, and, as if ripping off the paper, pulled it. The paper I have is not for baking, in rolls, but much denser, from the printing house, this red. I promise to cook next time, on normal paper, and when the fotik will be there to take pictures.

Completely forgot!!! The diameter of the cake is 20 cm, weight is 1060 g But I have not measured the height.

And further. NOTHING DIFFICULT IN THIS CAKE !!!!! I declare it with confidence !!!

I'll just add to the first post, how I made a biscuit

I'm just soft and fluffy it didn't work out for me, maybe what did I do wrong ??? It will be necessary to try again

[crossby]

crossby, then you probably overdried it! I have one biscuit overcooked on the sides, so it became like a crouton. Try again, just control the baking, they bake very quickly.

and I tried, too, everything stuck

If the dried parchment is moistened with water, it comes off wonderfully

[artisan]

artisan I have a question about the cream. Yesterday I poured hot cream over the chocolate and stirred it in the refrigerator. Question: Is the chocolate bitter and the cream will be bitter too?

Is your chocolate very bitter? I think if it is very black, then the bitterness will be heard. I did it with just "Korona" dark chocolate and the taste of dark chocolate was felt.

Ksyu, can I get in? Under "bitter" chocolate, usually in ganache, is meant not bitter without sugar, but bitter with sugar. But if you have - without sugar, then sugar can be added when whipping chocolate with cream.

[artisan]

artisan Yes, I took the chocolate from Lily, maybe it's more bitter than the crown. I just don’t eat dark chocolate, I don’t know its taste, but then I tried it and I think it tastes bitter.

Gasha means when I will whip I will try and add sugar if that. They just asked for a truffle cake, but I don't know its taste, so I make it strictly according to the recipe.

[Iza]

Iza, I have Lilin's chocolate. he's not that, uh, bitter, and also sweet. Therefore, if you wanted "chocolate", I think they will be satisfied.

Gasha, and I have already forgotten that I was once such, bitter without sugar. How I didn’t love him as a child, but now I wouldn’t refuse ...

Ksyusha, yes, he still exists ... I bought it, the cocoa content in it is simply huge!

[Iza]

Iza, I have Lilin's chocolate. he's not that, uh, bitter, and also sweet. Therefore, if you wanted "chocolate", I think they will be satisfied.

You reassured me, so everything is in order!

[Gusushenka,]

Gusushenka, we don't have that ..

Iza, do not worry. waiting for the report and .... well, I'm not 100 years old? come on I bastard from the signature at our Stella, under the avka.

"We are all girls ....."

As always, with half-open eyes, I don't see anything !!!
I want to leave a review, Bombovsky cake !!!! Bake, you will not regret it! (for chocolate lovers)
I often use this cream, people are fan of it, I also make additives - cherries and nuts! Yummy ...

[Iza, do not worry. waiting for the report and .... well, I'm not 100 years old? come on I bastard from the signature at our Stella, under the avka."We are all girls ....."]

Iza, do not worry. waiting for the report and .... well, I'm not 100 years old? come on I bastard from the signature at our Stella, under the avka.

"We are all girls ....."

Okay, come on.and immediately a question: if I bake not on sheets, but in a round shape, can the rest of the dough stand not smeared? and if I need a 2 kg cake, then do I make a double portion? that is, first one, and then the second. and what should be the consistency of the dough?

I also chose this cake a couple of years ago. Vkuvnenko - chocolate

[Iza]

And it turns out we have a lot of lovers of this cake !! And everyone sat in silence !!!

Well, give out all your zagashniki? Who else has something tasty ??? Share!

Iza , biscuit dough, like sour cream. As far as I remember, it cannot stand in a bowl. Therefore, I laid out all the cakes at once. Maybe it makes sense to divide the dough into parts and cook in parts?
And why will you bake in the form? Do not be afraid, it does not spread! There the dough layer comes out very thin. Take paper, outline the shape and then you can spread out the entire portion at once. And at the expense of 2 kg ... I think yes, in any case, you need to knead more than once, otherwise the dough will have to wait a long time for baking, and it may fall.

Oksanka, you don’t feel sorry for me !! Forcing one more time to go to the kitchen !! I just have to do it, otherwise I won't be able to sleep peacefully !!!!!!!!!!!
My profile contains my attitude to chocolate .....
🔗

I'm sure that you will do it and say:

- Now let the whole world wait !!!

Because, judging by everything, you and I have similar tastes!

[artisan]

artisan!! For the gifted, explain again ... you baked 8 cakes. So? On 4 sheets of 2 circles. And she beat all the dough at once, ready-made smeared circles were waiting for their turn in the oven. Right?? If I misunderstood, don't laugh .. !!

why laugh? everything is correct! I smeared the first two, put it in the oven and went to smear the rest. Have you made up your mind already?

By the way, you're sure Avka, and Truffle would be good with strawberries!

Yes, I made up my mind .. I just put the cream in the refrigerator, and tomorrow I will talk to the oven again. Strawberries are not easy, but I want to enjoy the purely chocolate taste .. Or is it a coincidence .. or not .. As I started making cakes, I often baked at home, I gained a little weight already !!! Plus, probably sitting fuss with modeling gives its ...
🔗

and I ... noticed that as I started making cakes to order, I eat herring more and more often, refusing cakes, but what would I refuse a spoonful of cream? it rarely happens. I'm already scared ...

[artisan]

artisan , I made it. Thank you for the recipe !!! The cream took 1 glass of 20% cream and 1 glass of 25% sour cream, it came out liquidish. And I love so that the cream was a little visible in the layer. Lucky you with homemade sour cream.
But the cake is still delicious !!

Well done !!!! She said - did! (y) Satisfied your shock addiction? What diameter did you bake?
Here you are all cream, yes cream ... I looked in the store, dear mom! They are so expensive !!!!! And my sour cream, on the market 20 UAH for half a liter. And when you put it in the refrigerator - thick as butter! Sometimes you can't stick it in with a spoon! Therefore, I have the cream, wow! Poor, you, poor, inhabitants of the capital!
By the way ... I counted how much it cost me ... I'm afraid no one will take it to order, it turns out, almost twice as expensive as ordinary cakes. Is that shokomaniacs

Here you are all cream, yes cream ... I looked at the store, dear mom! They are so expensive !!!!! And my sour cream, on the market 20 UAH for half a liter. And when you put it in the refrigerator - thick as butter! Sometimes you can't stick it in with a spoon! Therefore, I have the cream, wow! Poor, you, poor, inhabitants of the capital!

Yes, I also thought that you were lucky with homemade products, not like we are from the capital. I have one favorite sour cream, which I take on cakes, it is a store-bought one, but it is whipped more or less thick. And I used what was in the fridge for this cake ... Still very frustrating is the fact that store-bought cream is very expensive, and people sometimes ask for cream. And they are not whipped very. The diameter of the cake was about 20 - 21 cm.

By the way ... I counted how much he cost me ...I'm afraid no one will take it to order, it turns out, almost twice as expensive as ordinary cakes. Is that shokomaniacs

Yes, it is expensive to order!

[artisan]

artisan , I made it. Thank you for the recipe !!! The cream took 1 glass of 20% cream and 1 glass of 25% sour cream, it came out liquidish. And I love so that the cream was a little visible in the layer. Lucky you with homemade sour cream.
But the cake is still delicious !!
I give a tip The same sour cream (it is the same ordinary homemade cream, they are separated with a special apparatus) can be bought at any bazaar in Kiev, they are brought by grandmothers from the villages. If you do not find, sit on the Kiev-pass, where the suburban ticket offices are for any electric train in the Fastov direction (they go well, oh-oh-very often) and go to the Glevakha station. The ride time is 35-40min. You leave the train and you will see a grocery market behind the platform fence. There, these homemade cream, as well as sour cream and cottage cheese, well, just heaps. The bazaar is open every day except Monday. I don't know the prices, I haven't been there for a long time. But a lot of familiar housewives go specially to this bazaar for groceries - it seems to be cheaper there. If I wrote not in the subject, let the moderators forgive: (Well, I really wanted to help a good person.

Thank you, Lavrinesha for the advice. But sometimes there is simply no time physically to go from your district of Troyeshchyna to Glyvakha for cream. Honestly! My grandmothers used to be near my house only on certain days, but now they are gone. Of course, they sometimes come across in other markets, if by chance I pass somewhere, but you understand that I don't want to take it from the first grandmother I meet. Another thing is always to take from a permanent proven seller.

[Thanks Mistress, I'm for the recipe!]

Oh, I made this cake, now I can't stop, I constantly run to cut off a piece
There was no time to bake in circles, baked 3 cakes for the whole baking sheet, and then cut it in half, 6pcs came out. Now I understand that I should have smeared it too much
The impregnation-syrup had to be increased by 3 times, which was not enough for me. The cream went 1 to 1 (made with Pereyaslavl 35% cream) and was slightly dense - the cream had already become almost butter. I took 62% Roshen dark chocolate (next time I will take classic milk black, it tasted better to me with cream).
Only I again got confused where it needed to be impregnated, so I stood on the refrigerator for half a day, and the rest in it. But vuuuuuuus, just yum-yum- everything is very balanced, by 5 points - Thanks Mistress, I'm for the recipe!

[Miracle777]

Miracle777, it's nice that the tastes have come together !!!
Somehow I worked out such a principle for myself, the cake is not soaked in the refrigerator. Therefore, if you need to soak the cake, I don't put it in the refrigerator right away. Although my aunt tried to prove to me that the biscuit should be immediately put in the refrigerator, and it is soaked in a day

Yes, it also seemed to me that it was not in the refrigerator that it came to life anymore, anyway. In any case, this treat is now in my favorites!

[artisan]

artisanKievsky according to your recipe was a bomb. : girl_love: Now fascinated by this cake! Thank you for sharing such delicious recipes with us.

I also did this in April, the cakes stuck, but I immediately peeled them off and ripped off the paper, and put the sour cream in a sieve overnight, it turned out to be awfully tasty anyway.

I did it with 35% cream, it was very, very tasty and chocolatey! but then I re-read the recipe and remembered: my cream after beating did not grow much, there were no peaks, etc. It just thickened a little more and increased slightly in volume, it was more like 20% sour cream. Was it I who mishandled them or did I whip a little?
With chocolate, the cream stood in the fridge all night and half a day.

And what is the approximate height of the cake?

And what is the approximate height of the cake?

I don't remember exactly, but with a diameter of 20 cm, I think about 8-10 cm.

I made with 35% cream, it was very, very tasty and chocolate! ...
..... Did I handle them the wrong way or beat them a little?

I've never done anything with cream in my life so I have no idea how it should be ...

I've never done anything with cream in my life so I have no idea how it should be ...

I, too, only recently began to have experience with them. Was the sour cream thick and fluffy after beating? How long did it take to whisk?

Miracle777, with cream everything is simple, you yourself write it was almost butter ... with such a high fat content, it is very likely. To whip the cream magnificently, they must be well cooled before whipping, then they will be fluffy and will not curl into butter very quickly.

Miracle777, with cream everything is simple, you yourself write it was almost butter ... with such a high fat content, it is very likely. To whip the cream magnificently, they must be well cooled before whipping, then they will be fluffy and will not curdle into butter very quickly.

Thanks for the advice! Only the cream was chilled well, after all, it stood in a saucepan in the refrigerator for 1.5 days, and whipped in the same cold saucepan.
It's just that when I whip this cream without chocolate, they perfectly and quickly plump and expand, well, almost like proteins into a strong foam. But this did not happen with chocolate. That's what torments me, maybe the cream with chocolate shouldn't rise so much ...

Miracle777, whip 2/3 of the cream without chocolate as usual, and mix 1/3 of the cream with the melted chocolate and whisk it by hand as well (no fanaticism) and gently add into the whipped cream like a dough in whipped egg whites ... of course before this operation chill cream and cream with chocolate in the refrigerator - they must be at the same temperature!

Girls, I did this delicious yesterday
I don't understand how you get to bake 4 cakes at once, I drew two circles of 20 cm on the sheet, and I didn't even fit it into the baking sheet, only on the wire rack, so I baked 4 times two cakes. I can say that during this time the dough did not fall a little, and the last cakes turned out to be as lush as the first ones. Moreover, everything was baked on the same parchment (it was too lazy to draw circles, and even savings). After the first baking, the parchment was smeared with a non-stick mixture (fat + flour), everything separated perfectly.
I won't tell you much about the taste, because I haven't tasted it. But my usually modest friend, after a plentiful supper, sat next to a dish with a cake, and slowly cut off a small piece, so that half of the cake somehow disappeared imperceptibly

Miracle777, whip 2/3 of the cream without chocolate as usual, and mix 1/3 of the cream with the melted chocolate and whisk it by hand as well (without fanaticism) and gently add into the whipped cream like a dough into whipped egg whites ... of course before this operation chill cream and cream with chocolate in the refrigerator - they must be at the same temperature!

Great idea, as I myself did not think so! Thank you very much for the advice and attention to my creamy problem.

I made this cake Pekla, too, 2 cakes at different levels, because 2 pieces were not placed in the oven next to Photos I will post tomorrow, how we will taste !! Only now it turned out to be not very high for me .. about 5 cm: mda: Probably the hands are not growing there, the cakes practically did not rise during baking (((

[artisan]

artisanand I came with a big THANKS! Delicious! Health to you and your family!

[Domovenok]

Oh my good !!!! How nice it is when tastes converge and everything works out !!!! Let the tasty start of this year be symbolic throughout the year, you and your family will be tasty and pleasant!

Domovenok, and can you have a diameter of cakes more than ours ??? well, it cannot be 5 cm high

and I got into a mess with cream ... As always, when I need to, there are no normal ones in the store, there were only 20% .. I took it, maybe .... Somehow I came across 23% well, so thick and tasty, though from another company, so I was dreaming maybe the liquid cream didn't go through, completely liquid, my husband will have to drink with coffee
I'll go to another store tomorrow, and if I don't find it there either ... I will be for Christmas without a cake

And ... more ... 1 tbsp is 200 ml or 250?