Chocolate truffle cake

Chocolate truffle cake: a decadent treat for dessert lovers, combining the fluffy texture of the sponge with a rich cream and a glossy glaze. This recipe is not just a dessert, but a culinary experience that will transport you to a world of intense flavors and satisfaction. Preparing this cake is a joyful activity, perfect for sharing with loved ones or indulging yourself at the end of a long day.

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 3 hours
Total: 4 hours
Number of servings: 12

Ingredients

For the sponge:
- 5 fresh eggs
- 5 tablespoons of fine sugar
- 5 tablespoons of flour
- 2 tablespoons of high-quality cocoa
- 3 tablespoons of oil (preferably sunflower or canola oil)
- 1 teaspoon of baking powder
- 1 vanilla essence

For the cream:
- 200 g of chocolate truffles (we recommend orange-flavored for a pleasant contrast)
- 200 ml of liquid cream (or whipping cream)

For the glaze:
- 100 g of milk chocolate
- 2 tablespoons of milk

Preparation steps

Step 1: Preparing the sponge

1. Separating the eggs: Start by separating the egg whites from the yolks. Ensure that the bowls used are completely clean and dry, as any trace of fat can prevent the egg whites from whipping properly.

2. Whipping the egg whites: In a large bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add the sugar, continuing to mix until you achieve a shiny and firm meringue.

3. Adding the yolks: In another bowl, whisk the yolks with the oil and vanilla essence until you have a smooth mixture. Carefully fold them into the egg whites, gently mixing with a spatula in a top-to-bottom motion to retain the air in the egg whites.

4. Incorporating the dry ingredients: In another bowl, sift the flour, cocoa, and baking powder. Gradually add the dry ingredient mixture to the egg mixture, stirring carefully to avoid lumps.

5. Baking the sponges: Divide the mixture into two equal parts and pour each part into a baking tray (25/35 cm) lined with parchment paper. Bake in a preheated oven at 180°C (medium heat) for about 15 minutes or until the sponges are cooked (you can check with a toothpick). After baking, remove the sponges from the tray and let them cool on a wire rack.

Step 2: Preparing the cream

1. Melting the truffles: In a saucepan, place the chocolate truffles and pour the liquid cream over them. Put the saucepan on low heat and heat until the mixture reaches boiling point.

2. Homogenizing: Once the mixture has boiled, remove the saucepan from the heat and stir well until you achieve a smooth consistency. Let it cool to room temperature, then refrigerate for a few hours (ideally overnight) until the mixture thickens.

3. Whipping the cream: After it has cooled, whip the cream with a mixer until it becomes fluffy and airy.

Step 3: Assembling the cake

1. Assembly: Place one of the sponges on a platter. Spread the chocolate cream over it, leveling it with a spatula. Place the second sponge on top.

2. Cooling: Refrigerate the cake for at least an hour to allow the cream to set properly.

Step 4: Preparing the glaze

1. Melting the chocolate: In a saucepan, melt the milk chocolate over low heat or in the microwave, stirring until smooth.

2. Glazing the cake: Take the cake out of the refrigerator and pour the chocolate glaze over it, ensuring it spreads evenly.

3. Finalizing: Slice the cake and serve it with pleasure, alongside a scoop of vanilla ice cream or a strong espresso for a delicious contrast.

Useful tips

- Choose quality ingredients: Use high-quality chocolate for the truffles and glaze, as the final taste of the cake will depend on their flavor.
- Storing the cake: You can keep the cake in the refrigerator for a few days, but it is recommended to consume it within the first two days to enjoy its fluffy texture.
- Variations: You can experiment with different flavors of truffles, such as hazelnut or mint-flavored, to create a unique cake.
- Frequently asked questions:
- *Can I use another type of oil?* Yes, but make sure it is a neutral-flavored oil so it doesn't affect the cake's taste.
- *Can the cake be frozen?* It is recommended to slice it before freezing for easier consumption later.

Nutritional information

This chocolate truffle cake is a rich yet delicious dessert that offers an unforgettable experience. Each serving contains approximately 300 calories, depending on the ingredients used and the portion size. Cocoa is rich in antioxidants, and chocolate, especially dark chocolate, can provide heart benefits when consumed in moderation.

Serving and combinations

The chocolate truffle cake pairs perfectly with:
- A glass of red wine, which will highlight the intense flavors of the chocolate.
- A strong espresso or cappuccino, for a pleasant contrast between sweet and bitter.
- Vanilla or berry ice cream, which will add a refreshing note.

Personal note

This cake is not just a dessert, but also a childhood memory. I remember how my grandmother would make chocolate cakes for special occasions, and the aroma and taste always took me back in time. I hope this recipe brings you the same joy and becomes a favorite in your family.

Enjoy every moment spent in the kitchen and remember that every recipe has a story, and the chocolate truffle cake can become part of your story!