Cakes 

Fried chicken in sweet and sour sauce. Chicken fillet in sweet and sour sauce

There is nothing difficult in preparing a truffle cake according to GOST, it will require a minimum of effort and ingredients from you, and the result will certainly please. Say what it is a tasty cake- to say nothing, it is magical, dedicated to all the chokaholics! Chocolate biscuit for a truffle cake it is good in itself - light and moderately moist. It can be soaked in any cream, it will be very tasty, but in combination with chocolate soufflé and cocoa sprinkling it is divine.

For cooking, we need: cocoa, wheat flour, baking powder, sugar, sour cream (I have 25%), cream fixer (or gelatin), bitter chocolate and chicken eggs.

Separate the yolks from the whites. Whisk until fluffy white. egg yolks with 70 grams of sugar.

Stir in flour, cocoa, and baking powder.

Transfer the mass to a bowl.

Rinse the mixer bowl and whisk well and dry. Whisk the cooled egg whites until peaks.

Introduce the proteins into the chocolate-yolk mass in portions.

The dough will be tender and airy. Transfer it to a baking dish immediately.

Lubricate only the bottom of the multicooker bowl with oil and lay out the dough. Bake on the "Bake" setting at the default time, I have baked goods for 45 minutes. When baking in the oven, take a form with a diameter of 20 cm, cover the bottom with parchment, do not grease the walls of the form with anything.

Do not take out the finished biscuit immediately, let it cool in a slow cooker (or in the oven) for about 30 minutes.

Then remove and let cool completely.


Break the chocolate into pieces and melt in a water bath.

Whisk sour cream with sugar and add a thickener for cream or gelatin (pour 10 grams of instant gelatin with cold milk (100 ml) for 5 minutes, heat, but not to a boil, stir until the grains dissolve).

At the end of whipping, add the cooled chocolate.

Cut the biscuit into 2 parts.

Place 1 cake in a split form or make sides from two layers of foil like mine.

Lay out half of the cream.

Then pour the other biscuit and the remaining cream into the mold. Refrigerate until the chocolate soufflé hardens.

Peel off the foil carefully and sprinkle with cocoa just before serving.

Our Chocolate Truffle cake is ready. Enjoy your tea!

Once upon a time in childhood there was such a cake ...



And he was surprisingly perfect, although I could hardly remember his taste when I took on his incarnation for the first time. But, you know how it happens: memory has a unique ability– cross out the images, but preserve the feelings and emotions that those images evoked. So I did it with Truffle. Just…

It's just that my mother once said that she loved Truffle very much. I immediately imagined that Truffle should be chocolate-chocolate, black-black, sweet-sweet. My Soviet books offered a completely different Truffle Cake that I drew in my imagination. But I decided to try ... I contacted classic recipe... When we got together for family table and all together broke off a fragrant piece, then unanimously remarked: “Yes, this is it! This is the same Truffle from the distant past. " And he was not black as night ... But he was chocolate and remained so.

The cake struck me and inspired me to "revise". I prepared it again, made my own changes and additions. Its simplicity is the beauty, but my own taste required adjustment. I, one might say, Americanized him, turning him into a tall and stately handsome man. It turned out like this: a delicate, porous biscuit soaked in sweet syrup; fragrant chocolate cream with a light cognac aftertaste; classic truffle dressing and finally– noble Truffle sweets ...
A fabulous cake requires your immediate execution!

Truffle cake

Composition:

Sponge cake (classic)
Charlotte Chocolate Cream
Impregnation syrup
Truffle sprinkle
Chocolate truffles

Ingredients (cake with a diameter of 24 cm):

Biscuit

6 eggs
120 g wheat flour
30 g potato starch
150 g sugar

Charlotte Chocolate Cream

400 g butter room temperature
200 g sugar
160 ml milk
4 eggs
1 tbsp cognac
1 tbsp vanilla extract
3 tbsp cocoa

Impregnation syrup

200 ml
1-2 tbsp cognac

Truffle sprinkle

100 g
30 g cocoa
10 g butter

Chocolate truffles

1 00 g good chocolate 70-75%
 40 ml cream 30-35%
25 g butter
½ tsp vanilla extract
25 g cocoa

Sequencing:

You can prepare chocolate truffles in advance for.

Prepare truffle sprinkles in advance. To do this: warm up to operating temperature (45 C) in a small saucepan with a thick bottom, add oil. When the butter is melted, add cocoa, stir until smooth. Cool the mass (you can put it in the refrigerator and store for several days).


Grate the cooled mass or chop with a knife.

1. Prepare a biscuit for.

Allow the biscuit to cool on the wire rack, remove it from the mold and leave it on the table to stand for 12 hours (it is possible for a day). Then cut into three cakes.


2. Prepare the impregnation. For this to the cold simple syrup add cognac, stir.

3. Prepare Charlotte's Chocolate Cream. Do not put the cream in the refrigerator, use immediately.

4. Assemble the cake: put the first cake on a dish, soak abundantly with impregnation, spread a layer of cream on top. Cover with a second cake layer, lightly press down with the palm of your hand, soak, distribute the cream. Cover with the last cake, which is also soaked and evenly coat the top and sides of the cake with cream. Sprinkle with truffle sprinkles. Put the cake in the refrigerator for at least 12 hours, it is better if the cake will stand for a day. An hour and a half before serving, remove the cake from the refrigerator. Garnish with truffles when serving.


Cream
It is better to start cooking it the day before the cake is assembled. Bring the cream to an almost boil


and pour them over the chopped chocolate. Stir the chocolate and hot cream until the chocolate is completely dissolved.



Chill in the refrigerator for several hours (or better all night). On the day of our assembly chocolate cake beat the cream until firm peaks.


Candies

Pour chopped chocolate with hot cream and stir until the chocolate is completely dissolved, add liqueur.


Chill in refrigerator for several hours.


Gather with a teaspoon, roll the chocolate mass with your hands into small balls, put them on paper and put in the freezer for 1 hour.


Melt the chocolate in a water bath. Dip each ball into melted chocolate and leave to set. You can not dip the sweets into the chocolate, but pour them on top, then the chocolate flows down over the sweets and forms such a flat skirt at the bottom of the plate, with the help of this skirt the sweets will then lie more steadily on the surface of the cake. White sweets can be made using the same principle - pour hot cream over the chopped white chocolate, let it cool and roll the truffle balls. You can roll them in a ground coconut flakes or powdered sugar.


And you can make these sweets as close as possible in shape to the mushrooms of the same name, of this shape, and completely roll them in cocoa.


Assembling our chocolate cake cake

Moisten each crust with syrup and layer with cream. Cream the sides and top of the cake. Sprinkle with chocolate chips (it is better to prepare and freeze them beforehand so that it does not melt in your hands later) and decorate with truffle candies.


How do you like this chocolate cake truffle?

Let's create a delicious Truffle cake based on the famous candies of the same name. In an impromptu recipe, combine moist dark cakes, an abundance of cream, classic ganache and, of course, the obligatory dominant flavor and aroma of chocolate. We will get a real festive product - appetizing, rich and presentable!

We will take as a basis the popular sponge cake "Chocolate on boiling water" with a crumb rich in color and taste with a moist texture. As a cream, we will use a creamy chocolate mixture typical for the preparation of real truffles. And to further justify the name of the dessert, we will decorate the cake with homemade sweets.

Ingredients:

For the test:

  • eggs - 2 pcs.;
  • cocoa powder - 60 g;
  • milk - 200 ml;
  • water (boiling water) - 200 ml;
  • sugar - 350 g;
  • vegetable oil - 90 ml;
  • flour - 270 g;
  • baking powder - 1.5 tsp;
  • soda - 1.5 tsp;
  • vanilla sugar - 1 tsp.

For the cream:

  • dark chocolate (not milk) - 200 g;
  • cream 33-35% - 500 g;
  • icing sugar - 50 g.

For ganache:

  • dark chocolate - 150 g;
  • cream 33-35% - 150 g.

For registration (optional):

  • chocolate truffles;
  • shavings of chocolate.
  1. Cooking the dough. Beat eggs and the whole portion of sugar, including vanilla sugar, with a mixer until a lush, thickened white mass is obtained.
  2. Add milk and refined (odorless) butter to the sugar-egg mixture. Stir with a spoon or spatula, combine the components together.
  3. Mix flour, cocoa powder, soda and baking powder in another bowl.
  4. In parts (for 3-4 approaches) we sift the flour composition to the liquid light mixture. Each time, carefully knead the mass from bottom to top until all dry inclusions are completely dissolved. The result is a viscous and viscous chocolate dough.
  5. Pour boiling water last and quickly, without waiting for the liquid to cool, mix the mass until smooth. After adding water, the dough becomes runny - it should be!
  6. We will bake the biscuit in a container with a diameter of 20 cm so that the baked goods are high and can be cut into 4 cakes without any problems. For convenience, we lay the bottom of the dishes with parchment paper, do not grease the walls. Pour the liquid dough into the prepared container and send it to the oven preheated to 180 degrees. The dishes should be with high walls - the biscuit will turn out to be about 7 cm high. If there is no suitable high shape, you can divide the dough in half and bake in two passes, then cut each part into two cakes.
  7. Bake fluffy biscuit about an hour. Times may vary depending on the characteristics of the oven. To make sure it's done, we lower a wooden skewer deep into the center of the crumb. If no wet dough remains on the stick and raw crumbs, the biscuit is ready!
  8. Let the baked goods cool completely. Then we run a knife along the walls and remove the biscuit from the mold. Cut into 4 approximately equal cakes. The crumb turns out to be moist, so there is no need for additional impregnation.

    Truffle Cake Cream

  9. Chop the chocolate bars with a knife into small "fragments" and put them in a working bowl. The recipe uses chocolate with a cocoa content of 70%.
  10. We measure out 100 ml of cream, heat to a very hot state (no need to boil). Fill in chocolate pieces and stir vigorously until all clots dissolve. If the cream has already cooled down and the chocolate has not melted completely, put the mixture on " water bath»And bring to homogeneity with constant stirring. Cool down the melted chocolate.
  11. Whisk the remaining portion of cream (400 ml) with icing sugar... We work with a mixer until the mass is thickened - we start at a low speed, gradually increasing the speed of revolutions. As soon as the traces from the corollas stop swimming, we stop. Do not forget that the whipping cream must be cold!
  12. Add cooled chocolate to the lush creamy mass. Beat for a short time - only until the cream is evenly colored.

    Assembling the Truffle cake

  13. Put the first chocolate crust on a plate. Apply a thick layer of cream on top, distribute it evenly.
  14. Then we repeat the steps - cover the creamy layer with the next cake, again thickly coat, etc. Cover the collected high stack with the remains of the cream from all sides. We put the cake in the refrigerator for at least 4 hours (you can leave it overnight). During this time, the cakes will combine with the cream, the dessert will get stronger, cool and ready to be covered with ganache.
  15. We form a mixture for the final coat. Chop the chocolate into slices and pour the cream warmed to a hot state.
  16. Mix vigorously until all clumps disappear and a smooth texture is obtained.
  17. Apply ganache to the chilled Truffle cake - completely coat the surface and sides.
  18. Optionally, decorate the dessert with chocolate chips and truffles. Our example uses candy homemade- recipe

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

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

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

Gently pour the melted chocolate with butter into a bowl. Stir gently with a wooden spatula.

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

The next day, cut the cooled biscuit into 3 horizontal cakes. Cover with a towel and set aside.

White chocolate grate. 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 is smooth. Allow to cool to room temperature, then place in the refrigerator for 1 hour.

Beat the chocolate mixture with a mixer, 2 min.

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