How to properly prepare truffle cake? Truffle cake is a masterpiece! Recipes for delicious truffle cakes with airy meringue, fruits, various creams How to make truffle cake at home

Probably each of us loves sweets. sweets, cakes - all this comes from childhood. But whoever tries such a delicious, sweet, refined and nutritious “Truffle” cake at least once will fall in love with it forever. He is one of the best in cooking. The recipe for making this delicacy is quite simple: you just need to take a sponge cake, Charlotte cream and truffle crumbs. Of course, the latter can cause some difficulties, but it is often replaced with grated chocolate or candies. Today we will talk about how to cook Truffle.

Classic recipe (GOST)

Ingredients: six eggs, one hundred and fifty grams of sugar, five tablespoons of flour, one spoon of starch. For syrup: one hundred eighty grams of water, one hundred grams of sugar. For truffle crumbs: one hundred and eighty grams of sugar, eighty grams of water, half a spoon of lemon juice, one spoon of butter, two spoons of cocoa. For Charlotte cream: two hundred and ten grams of butter, one hundred and eighty grams of sugar, one yolk, one hundred and twenty grams of milk, as well as a bag of vanilla sugar, one spoon of cognac, one spoon of cocoa.

Preparing the biscuit

The “truffle” we are considering begins with the preparation of the cakes. To do this, first the whites are separated from the yolks. Beat one hundred grams of sugar with the yolks into a stiff mass. Beat the whites with the rest of the sugar until white foam forms. The two mixtures are carefully mixed, flour and starch are added and mixed with very light movements from the edges to the center. The finished dough is poured into a mold lined with parchment paper and baked for forty minutes. The cake is cooled for eight hours to prevent it from crumbling during cutting.

Preparation of Charlotte cream

The yolk, sugar and milk are mixed. This mixture is placed on the fire and brought to a boil, stirring constantly. Then cook for five minutes, during which time large white bubbles should appear. Then add sugar, turn off the stove and cool, stirring occasionally. Next, prepare the truffle. To do this, beat the softened butter, gradually adding cold syrup to it. Then add cocoa and cognac and continue whisking. The cream should be smooth, thick, even and shiny.

and truffle crumbs

The syrup is prepared as follows: add sugar to a bowl of water and boil. Then the syrup is cooled. Next they begin to prepare the crumbs. To do this, boil water with sugar and cook for ten minutes, periodically removing the resulting foam. A few minutes before cooking, add lemon juice. The dishes are placed in ice water and cooled, stirring occasionally. Then beat the mixture with a mixer until it thickens and turns white. Next add cocoa and butter. The crumbs are grated on a coarse grater. It can be replaced with grated chocolate.

Making chocolate chips

Melt the chocolate over low heat and pour it onto a baking sheet. Then it is leveled so that its thickness is three millimeters. This mass should harden. Only after this do you run a spoon over the chocolate, making so-called “curls” to decorate the cake.

Assembling the cake

Next they begin to assemble the Truffle cake. To do this, the cake is cut into two or three parts, each of which is then soaked in chilled syrup and thoroughly coated with cream. Then the cake is formed, coated with cream on all sides, and sprinkled with truffle crumbs or chocolate “curls.” Sweet dessert is ready!

Cake "Truffle sour cream"

Ingredients: one egg, one glass of sour cream, half a spoon of soda slaked with vinegar, one and a half glasses of flour, one hundred grams of cocoa. For the cream: two hundred grams of butter, half a glass of condensed milk, fifty grams of cocoa. For one glass of sour cream, one glass of sugar, instant coffee to taste. For glaze: one spoon of cocoa, one spoon of sour cream, one spoon of sugar, one spoon of butter.

Preparing the dough

Before making the “Truffle” cake, the recipe for which we are considering, you need to prepare the dough. To do this, beat eggs with sugar, add sour cream, soda, flour and cocoa. The mass is thoroughly mixed and poured into a mold, which is pre-greased with oil. Bake the cakes for forty minutes. After time, the large cake is cut into three parts.

Preparing the cream

Truffle cream is prepared as follows: soft butter is mixed with condensed milk, cocoa is added and beaten well.

Coffee cream can be prepared like this: mix sour cream with sugar, beat, then add instant coffee. This mass is heated, stirring occasionally, and brought to a boil. Then add butter and beat thoroughly.

Preparing the glaze and shaping the cake

“Truffle” cake, recipe with photo attached, almost done. All that remains is to prepare the glaze and form the dessert. The glaze is made as follows: all prepared ingredients are mixed, heated, and then ground until smooth.

The cakes are coated with cream one by one. A cake is formed, which is then coated on all sides with one of the creams, glaze is poured on top and sprinkled with grated sweets.

Truffle chocolate cake

Ingredients: one hundred and twenty grams of flour, one hundred and twenty grams of sugar, four eggs, half a spoon of soda slaked with vinegar. For impregnation: one hundred grams of sugar, one hundred grams of water. For the cream: one hundred and eighty grams of butter, thirty grams of eggs, one hundred and sixty grams of sugar, one hundred grams of milk, one packet of vanilla sugar, one spoon of cognac, twenty-five grams of cocoa. For crumbs: eighty grams of fudge, twenty grams of cocoa, fifty grams of butter.

Preparing the dough

Truffle cake is very easy to prepare. First they make the dough. So, beat the eggs thoroughly with sugar until a light thick mass is formed. Add soda slaked with vinegar and mix gently. Then flour is added to this mixture, thirty grams of which are replaced with starch. Stir from the edges to the center, pour into a greased pan and bake until done. Then the cake is left for eight hours to rest.

Making syrup and crumbs

To make the syrup, I take water, add sugar, boil it and cool it. The crumble is prepared as follows: melt the fudge, mix with a small piece of butter, without heating it too much. Then add cocoa and quickly mix everything. The hardened mass is grated.

Preparing the cream

No Truffle cake is complete without cream. To prepare it, you need to mix thirty grams of protein and milk, and then strain. Add sugar to this mixture and bring it to a boil, then cook for five minutes. During this time the cream should thicken. It is poured into a bowl and cooled, stirring occasionally. Beat the butter and vanilla into a fluffy mass, add the cooled syrup in small portions, whisking constantly. When half the syrup remains, add cocoa to the mixture and beat again. At the end cognac is poured in. The finished cream should hold its shape well.

Forming the cake

The biscuit is cut into two or three cake layers, each of which is poured with syrup. Place cream on the bottom cake, cover with the top cake and coat the entire cake with the same cream. Crumbs are sprinkled on top, and then the sides of the dessert are sprinkled with it. The finished treat is placed in a cold place. Decorate the cake with grated chocolate or candies.

This sweet, tasty and delicious dessert will undoubtedly please everyone. It can be prepared for various holidays or just on weekends.

Classic TRUFFLE cake(according to GOST)

If you have ever eaten Truffle Cake, you will fall in love with it forever. This is one of the most delicious cakes in cooking. And the recipe is quite simple: sponge cake, Charlotte cream and truffle crumbs. The only thing that causes difficulty is the truffle crumb. But it can be replaced with simply grated chocolate or sweets. So, get acquainted.

Classic Truffle cake recipe according to GOST:

Biscuit:

150 g sugar

5 tbsp. l. flour

1 tbsp. l. starch

Syrup:

180 ml water

100 ml sugar

Truffle crumb:

180 g sugar

80 ml water

0.5 tsp. lemon juice

1 tsp. butter

2 tbsp. l. cocoa

Cream Charlotte:

210 g butter

180 g sugar

120 g milk

1 packet vanilla sugar

1 tbsp. l. cognac (brandy)

1 tbsp. l. cocoa

Preparation of “Truffle” cake according to GOST:

1.Biscuit. Separate the whites from the yolks. Beat two-thirds of the sugar with the yolks into a white mass, and beat the whites with the remaining sugar until strong peaks form. Mix the whites with the yolks, add the sifted flour and starch and mix very carefully with upward movements from the edge to the center. Bake the biscuit for 40 minutes at 180 degrees. We cool it for at least 8 hours so that it does not crumble or fall apart during cutting.

2.Prepare Charlotte cream. The same cream is used for Kyiv cake, if you remember.

Mix the yolk, milk and sugar. Set to simmer over medium heat and, stirring frequently, bring this mixture to a boil, then cook until thickened for about 5 minutes, until large white bubbles appear. At the end add vanilla sugar. Turn off the heat and cool while stirring.

Separately, beat the softened butter, gradually adding cooled syrup to it, spoonful at a time, continuing to beat. At the end add cocoa, beat, now add cognac and beat again. You should get an even, smooth and shiny cream, thick.

3.Syrup for impregnation: Add sugar to a saucepan with water and let it boil. Cool. There is no need to add any flavoring additives to the syrup for this cake.

4.Assembling the Truffle cake

Cut the cake into two or three parts (depending on the height of the sponge cake), the bottom cake turned out to be very thin.

Soak each cake with syrup (just pour a spoon over the cake), spread with cream.

Top with truffle crumbs. But it is so difficult and time-consuming to prepare that everyone usually uses grated chocolate or candy for this purpose.

I'll tell you how to cook chocolate chips. Melt the chocolate over very low heat and pour into a container with low sides, such as a baking tray. Smooth out the chocolate to a thickness of 3mm and let it harden completely. After hardening, use a large semicircular spoon to run over the chocolate, making curls for decoration.

5.Truffle crumbs

Bring water and sugar to a boil and cook for 10 minutes, all the time removing foam and sugar crystals from the edges of the pan with a wet brush. A couple of minutes before it’s ready, add lemon juice. Place pan in ice water, stirring until cool. Beat with a mixer attachment until thick and white.

then add butter and cocoa.

You need to start preparing the cake the day before. Break the chocolate into small pieces, cut the butter into cubes. Dilute instant coffee in 50 ml of hot water. Place the chocolate and butter in a saucepan and pour in the coffee. Place over medium heat and cook, stirring, until the mixture is smooth. Remove from heat immediately. In this step, it is very important not to overheat the chocolate mixture.

Sift flour with baking soda and cocoa powder into a large bowl, add sugar and mix.

Beat the eggs with a whisk. Continuing to whip, pour in the cream. Add the resulting mixture to the bowl with flour, stir until smooth.

Carefully pour the melted chocolate and butter into the bowl. Mix carefully with a wooden spatula.

Grease a rectangular baking dish with butter and line with parchment. Pour the resulting dough into it. Place in an oven preheated to 160°C for 1.5 hours. Remove from the oven and let cool in the pan. Then carefully remove the cake, wrap it in parchment and refrigerate overnight. The height of the cake will depend on the size of the mold. In a mold measuring 20x30 cm, the sponge cake will turn out quite tall and can easily be cut into 3 layers.

The next day, cut the cooled sponge cake into 3 horizontal layers. Cover with a towel and set aside.

Grate white chocolate. Bring the cream to a boil and immediately remove from heat. Add chocolate, stir. Pour in 1 tbsp. l. boiling water. Stir until the mixture becomes homogeneous. Let cool to room temperature, then place in the refrigerator for 1 hour.

Beat the chocolate mixture with a mixer for 2 minutes.

Divide the resulting cream into 2 parts. Grease two cake layers, place on top of each other and cover with the third cake layer.

Step 1: Prepare the chocolate.

The first thing we'll start with is chocolate. The chocolate bars for the cakes need to be melted. This can be done in 2 ways: using a microwave oven and in a steam bath. In any case, break the chocolate bars into slices and place them in a bowl.

For the first method, you need to set the power to the lowest setting and melt the chocolate for no longer than 30 seconds. We put it in the microwave, waited for half a minute, took it out, mixed it carefully and put it back in for 30 seconds. And so on until the chocolate mass begins to boil.

The second method is more traditional and of better quality, but takes longer. So, turn on low heat on the stove, put the pan on the burner and pour water. Then place a bowl with chocolate slices on the pan (the bowl should not fall into the pan) and make sure that it does not touch the water. If this happens, some liquid needs to be drained. When the water in the pan boils, the chocolate will slowly melt from the steam and you need to carefully stir it slowly until it is completely melted.

Step 2: Prepare the dough.

Then we move on to flour. So that it is free of flour lumps and saturated with oxygen, it needs to be sifted. For this we need a sieve, of course, you can prepare the cake without sifting the flour and it will still turn out delicious, but the dough will no longer be so porous and airy. So, after we sift the flour into a bowl (mixer bowl), add baking powder, salt, butter, sugar, cocoa, yogurt, powdered sugar and eggs. Before breaking into dough, it is better to rinse chicken eggs under hot running water.

Step 3: Combine the dough with chocolate.

Now, using a mixer, thoroughly beat everything until a homogeneous mass without lumps is formed. Then carefully add the melted chocolate and mix again until smooth.

Step 4: Bake the cakes.

You need to bake three identical cakes from the dough. If you have so many identical forms, then cover them with baking paper and distribute the dough, or if there is only one form, then visually separate 1/3 from the total mass of dough and pour it onto baking paper into the selected container. In our case, we used baking dishes diameter 20 cm.

Now in preheated 160 degrees Place the molds in a Celsius oven and bake the dough until fully cooked. In 35 We check the cake for a minute, pierce it with a toothpick and look: if there are traces of raw dough on it, then bake for another 5 - 7 minutes; If the toothpick is clean, then you can remove the cakes from the oven.

If there was only one mold, wait about 7-10 minutes for the finished cake to cool slightly, take it out with baking paper, cover the mold with a clean one, pour in a second portion of dough and put it in the oven again.

Step 5: Prepare the cream.

We take the finished cakes out of the baking pans and place them on a cutting board or oven rack. While the cakes are cooling, prepare the cream.

Melt the chocolate bars again using any method, add butter to them and stir until it is completely melted. Then sift the powdered sugar into a clean bowl, add sour cream to it and mix them thoroughly. Then pour the hot chocolate into the sour cream, mix until the color and consistency are uniform.

Step 6: Form the cake.

Now we put the first cake on a large beautiful plate, grease it with cream, then put the second one, again grease it with cream and cover it with the third cake.

Step 7: Serve the cake.

Before serving, the cake can be decorated with whipped cream, grated chocolate, cocoa or coconut, but this depends on your taste and imagination. Cut the finished dessert, place it on plates and serve along with hot aromatic tea, coffee or milkshake.

Bon appetit!

For the cakes and cream you will need dark chocolate; the content of cocoa beans in it is acceptable in the range of 30 - 90%, but for us the best option would be 70%. Therefore, when purchasing chocolate bars, we carefully read the label.

The cake can be decorated with truffle sweets; read more about their preparation here.

When buying cocoa powder, pay attention to the method of preparing it; it needs to be boiled and not poured with boiling water, since such cocoa is not suitable for baking.

You can add 1 teaspoon of vanilla extract to the dough for more flavor.

Truffle Cake, prepared with your own hands, is a great gift not only for the hero of the occasion, but also for anyone present at the holiday!

Truffle cake is made from chocolate sponge cakes, coated with an impressive amount of chocolate cream - incredibly tasty, tender and!

Depending on the baking dish you have, the dessert can consist of three or even four cake layers and be taller, or of two cake layers, but be large in diameter, as in the photo.

Truffle Cake

Ingredients:

for chocolate cakes:

dark chocolate - 200 g,
butter - 200 g,
chicken egg - 4 pcs.,
natural yogurt – 150 ml,
flour – 150 g,
cocoa – 25 g,
baking powder for dough – 1 tsp,
powdered sugar – 100 g,
salt - 1/4 tsp.

for chocolate cream:

dark chocolate - 200 g,
butter - 50 g,
powdered sugar – 100 g,
sour cream (fat content 20%) – 300 ml.

For decoration:

confectionery caramel “Stars” – 1 tbsp. l.

Cooking process:

Making chocolate cakes

Pre-sieve the flour (it is advisable to make the cake as fluffy as possible). Add baking powder, cocoa, powdered sugar, butter softened at room temperature, eggs, yogurt and salt to the flour. Mix.

Chop the chocolate into slices - if you are using chocolate bars, into small pieces using a knife - if you are using tin chocolate by weight.

Place it in a container and melt in the microwave for 1 minute, turning it on at low power. The time may be adjusted depending on the power of the microwave oven. The chocolate should be completely melted.

Pour melted chocolate into the dough. Beat the mixture with a mixer. The result should be a smooth, homogeneous brown mass.

Prepare a baking dish (preferably a springform pan) by greasing the bottom and walls with vegetable oil. Place the prepared chocolate dough into the mold.

Bake the crust in a preheated oven at 180 0C for 30 minutes. Check the readiness of the cake with a match; when pierced, it should remain clean, without traces of raw dough. If necessary, increase baking time by 5-10 minutes.

Remove the crust from the oven and let cool completely.

Cut the chocolate base into two, three or four layers in thickness.

Making truffle cream for the cake

Melt the chocolate in the same way as described above. Cool slightly, add softened butter, stir until smooth.

Mix sour cream with powdered sugar (beating with granulated sugar is allowed). Combine the chocolate and sour cream ingredients and mix very thoroughly.

Assembling the Truffle Cake

Grease each cake layer with a generous portion of chocolate cream and spread it evenly over the entire surface using a knife or silicone spatula. Leave a little cream on the sides. Place the cakes one on top of the other, grease the sides of the cake, and sprinkle the top with caramel stars.

Place in the refrigerator for at least 4 hours so that the cakes have time to soak thoroughly.