Truffle cake

Truffle Cake – A Delight for Chocolate Lovers

Total Time: 8 hours (including cooling time)
Preparation Time: 30 minutes
Baking Time: 1 hour
Number of Servings: 12

On a special day, such as your child's birthday, nothing is more delightful than a decadent chocolate cake that will please the taste buds of both young and old. The Truffle Cake is perfect for dark chocolate lovers, with a fine texture and rich cream that will make any occasion memorable.

Brief History:
Chocolate cake is a beloved dessert worldwide, with deep roots in culinary traditions. Over time, recipes have evolved, but the essence remains the same: high-quality chocolate combined with simple yet refined ingredients to create a dessert that delights the senses. This Truffle Cake recipe was created with love, dedicated to my little boy, and I hope it brings the same joy to your homes.

Ingredients:

For the base:
- 125 ml milk
- 500 g dark chocolate (at least 70% cocoa for an intense flavor)
- 250 g butter at room temperature
- 200 g sugar (or 250 g, according to preference)
- 4 large eggs
- 100 g cornstarch
- 250 g flour
- 3 tablespoons cocoa powder
- 10 g baking powder

For the cream:
- 600 ml liquid cream (ideally with a fat content of 30% or more)

For soaking:
- 6-10 tablespoons rum or sour cherry liqueur (according to preference)

Step by Step:

1. Preparing the base:
- Start by preheating the oven to 175°C, so it’s ready for baking the base.
- Heat the milk in a small pot, being careful not to boil it. Add 100 g of finely chopped dark chocolate and stir until completely melted. Let the mixture cool.
- In a large bowl, beat the butter with the sugar until it becomes a fluffy cream. It’s essential to invest time in this step to achieve an airy base.
- Add the eggs one by one, mixing vigorously after each addition. Make sure each egg is well incorporated before adding the next.
- In another bowl, combine 50 g of cornstarch, flour, cocoa powder, and baking powder. Mix the dry ingredients well.
- Gradually incorporate the dry ingredient mixture into the butter and egg composition, alternating with the milk and melted chocolate. This will ensure an even texture for the base.
- Line a round cake pan (26 cm in diameter) with parchment paper, both on the bottom and the sides. Pour the base mixture into the pan and bake for about 1 hour. After 45 minutes, check by piercing with a toothpick; if it comes out clean, the base is ready. Let it cool on a rack.

2. Making the cream:
- In a pot, heat the liquid cream over medium heat, but do not let it boil. Remove from heat and add 400 g of finely chopped dark chocolate. Stir continuously until the chocolate is completely melted and the mixture becomes homogeneous.
- Transfer the cream to a large bowl and let it cool in the fridge for 2 hours to thicken.

3. Assembling the cake:
- Once the base has cooled, cut it into three equal discs. This will make the cake easier to serve and give it an elegant appearance.
- Remove the cream from the fridge and whip it on high speed for 1 minute until it becomes fluffy and creamy.
- In a cake pan, place plastic wrap on the bottom and sides, letting it hang over the edges. Place the first disc of the base, soak it with rum or sour cherry liqueur (be careful not to use too much to avoid breaking the layers).
- Add half of the chocolate cream and level it with a spatula. Continue with the second disc, soak it, and add the remaining cream, then place the last disc of the base and soak it.
- Place a weight (e.g., a plate) on top of the cake to even out the layers and refrigerate for at least 6 hours, ideally overnight.

4. Decorating the cake:
- After cooling, take a platter and place it over the cake pan. Carefully invert the cake and remove the plastic wrap.
- You can decorate the cake with whipped cream, chocolate glaze, or various chocolate decorations, berries, or roasted nuts, depending on your preferences.

Practical Tips:
- Use high-quality chocolate to achieve an intense and aromatic flavor.
- If you don’t like dark chocolate, you can try milk chocolate, but adjust the sugar accordingly.
- The cake can be stored in the fridge for a few days, but it will surely disappear quickly!
- For a touch of originality, you can add a few drops of vanilla essence to the chocolate cream or experiment with various liqueurs for soaking.

Frequently Asked Questions:
- Can I use white chocolate for the cream?
Yes, but keep in mind that it will change the taste and texture of the cake. You can combine white chocolate with dark chocolate for an interesting contrast.

- How can I make the cake less sweet?
Reduce the amount of sugar in the base and use chocolate with a higher cocoa percentage.

- Is it possible to freeze the cake?
Yes, the cake can be frozen, but make sure it is well covered to prevent freezer burn.

This Truffle Cake is not just a dessert, but a true culinary experience, perfect for enjoying with loved ones. It can quickly become your family’s favorite, and the memories created around it will be as sweet as each slice. Savor every moment and enjoy the magic of a simple yet impressive recipe!