Chocolate truffle cake

Chocolate Truffle Cake - A Delicious Treat

Preparation time: 1 hour
Baking time: 15 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

History and Story
Chocolate truffle cake is more than just a dessert; it's a culinary experience that combines the fine texture of the sheets with a rich chocolate flavor. Its origins are lost in the mists of time, inspired by ancient pastry-making traditions, when chocolate was a luxury ingredient used in the most exquisite dishes. This cake is perfect for any special occasion, from birthdays to holidays, and is sure to impress all who taste it.

Ingredients
For the sheets:
- 6 egg yolks
- 5 egg whites
- 150 g sugar
- 1/2 teaspoon lemon juice
- 2 tablespoons hot water
- 2 tablespoons cocoa
- 5 tablespoons flour
- 2 tablespoons starch

For the cream
- 250 g bitter chocolate
- 400 ml liquid whipped cream

For the syrup:
- 50 ml water
- 5 tablespoons sugar
- 2-3 tablespoons chocolate liqueur

For the chocolate truffles:
- 250 g chocolate
- 150 ml liquid cream
- 2-3 tablespoons chocolate liqueur
- 50 g cocoa (for decoration)

For the icing
- 150 g sugar
- 50 g cocoa
- 100 ml liquid cream
- 100 ml water
- 1 teaspoon gelatine

Step by step

1. Preparing the sheets
- Start by preheating the oven to 180°C and preparing a square baking tray (20x20 cm) lined with baking paper.
- In a bowl, whisk the 6 egg yolks with 100 g of sugar until the mixture is light in color and creamy. It is important to use a mixer on high speed to incorporate the air, which will make the sheets fluffy.
- Add 2 tablespoons of hot water mixed with the cocoa, continuing to mix. This step will intensify the chocolate flavor.
- In another bowl, combine the flour and starch. Gradually add to creamed yolks, stirring gently with a spatula to keep aerated.
- In a separate bowl, beat the egg whites with the remaining sugar and lemon juice until stiff. Gradually fold the egg whites into the yolk mixture in 2-3 batches, being careful not to deflate the foam.
- Pour the batter into the prepared pan, leveling it with a spoon. Bake the sheets for 6-7 minutes, or until cooked but still soft. In the meantime, prepare a clean towel, which you will use to cover the sheets as soon as you remove them from the oven.
- After baking, cover the sheets with the towel and let them cool completely. Then carefully remove them from the baking paper and place them on a platter, interleaving paper between them to prevent sticking.

2. Making the cream
- In a small saucepan, melt the dark chocolate with the whipping cream over low heat, stirring constantly. Do not allow the mixture to boil, just until smooth.
- Once the chocolate is completely melted, let the mixture cool to room temperature, then refrigerate for several hours. This step is crucial to get a firm, airy custard.
- Before assembling, beat the chocolate cream with a mixer until fluffy and spreadable.

3. Making the syrup
- In a saucepan, bring 50 ml of water to the boil with 5 tablespoons of sugar. Stir until the sugar dissolves completely.
- Once the syrup is ready, let it cool slightly, then add the chocolate liqueur. This syrup will add moisture and flavor to the sheets.

4. Making Chocolate Truffles
- Break the chocolate into small pieces or grate it. Melt the chocolate with 150 ml of whipping cream over low heat, stirring constantly.
- When the chocolate is completely melted, add the liqueur and allow the mixture to cool to room temperature, then refrigerate for a few hours until set.
- Using a teaspoon, form the chocolate mixture into balls and roll them in cocoa. Place on baking paper and place in the freezer for about an hour.

5. Making the icing
- In a bowl, mix the sugar and cocoa, then break the mixture with 100 ml of cream and 100 ml of water. Put the pan on the heat and simmer for about 10 minutes, stirring constantly.
- When the glaze thickens a little, strain to remove any lumps, then leave to cool. When it has reached a bearable temperature, add the hydrated gelatine and stir well.

6. Assembling the cake
- Use a paintbrush to brush each sheet with syrup, then brush with chocolate cream. Continue alternating layers of sheets and cream until all sheets are used.
- Finally, cover the cake with icing, making sure it is evenly distributed. Decorate with the previously prepared chocolate truffles.

Practical tips
- Make sure all ingredients are at room temperature for better integration.
- You can use chocolate with different percentages of cocoa to customize the taste of the cake. A 70% cocoa chocolate will give a more intense flavor, while a 50% chocolate will make the cake sweeter.
- Instead of chocolate liqueur, you can use rum or whisky for a different flavor.
- The cake can be refrigerated overnight and the flavors will intensify.

Calories and Nutritional Benefits
This chocolate truffle cake is a decadent treat, ideal for special occasions. One serving has about 400-450 calories, depending on the ingredients used. Dark chocolate contains antioxidants and may have beneficial effects on heart health, while the whipped cream adds a rich, creamy flavor.

Frequently Asked Questions
1. Can I replace liquid whipped cream with a vegan version?
- Yes, you can use vegan cream for a vegan version of this cake.
2. How can I make the cake less sweet?
- Use chocolate with a higher percentage of cocoa and reduce the amount of sugar in the cream and syrup.
3. How can I keep the cake fresh?
- Keep the cake in an airtight container in the fridge, but no more than 3-4 days to maintain its texture.

Serving and Recommendations
Chocolate truffle cake is served cold, cut into convenient portions. Perfect with a cup of black coffee or a glass of dry red wine. You can also add a dollop of whipped cream on top for added refinement.

This chocolate truffle cake is a culinary masterpiece that brings joy and satisfaction. Whether you prepare it for a special occasion or simply to treat yourself, the result will always be a hit. Bon appétit!