Indulge in the luxurious taste of the Truffle Cake, a true confectionery masterpiece perfect for any high-end celebration. This cake, reminiscent of the famous Prague cake but on a grander scale, features a dense, richly flavored base and a sophisticated ganache cream. Follow this detailed recipe to create a dessert that will wow your guests and become a new favorite.
Calories: 361.09 kcal per serving
Servings: 14
Cooking Time: 2 hours 30 minutes
Additional Time: 8 hours
Nutrition (Per Serving): 3.66g Protein / 22.18g Fat / 37.30g Carbohydrates
Ingredients for 14 Servings:
- 200g dark sugar (1 cup)
- 220g dark chocolate (70% cocoa) (7.75 oz)
- 6 eggs
- 2 tablespoons cocoa powder (15g)
- 220g butter (7.75 oz)
- 0.25 teaspoon baking soda (1.25 ml)
- 2 teaspoons instant coffee (10 ml)
- 3 tablespoons heavy cream (35% fat) (45 ml)
- 150g flour (1.25 cups)
For the Glaze:
- 1 teaspoon dark sugar (5 ml)
- 100g dark chocolate (70% cocoa) (3.5 oz)
- 200ml heavy cream (35% fat) (0.85 cups)
For the Cream:
- 150g white chocolate (5.25 oz)
- 300ml heavy cream (35% fat) (1.25 cups)
Instructions:
Prepare the Cake Base:
Begin the day before serving. Break the dark chocolate into small pieces and cut the butter into cubes. Dissolve the instant coffee in 50ml (1.7 oz) of hot water.
Combine the chocolate, butter, and coffee in a saucepan. Heat over medium heat, stirring until the mixture is smooth and uniform. Remove from heat immediately to prevent overcooking.
Prepare the Dry Ingredients:
In a large bowl, sift together the flour, baking soda, and cocoa powder. Add the dark sugar and mix well.
Mix the Wet Ingredients:
In a separate bowl, whisk the eggs. Gradually add the heavy cream while whisking continuously. Pour this mixture into the dry ingredients, stirring until a smooth batter forms.
Combine and Bake:
Gently fold the melted chocolate mixture into the batter using a wooden or silicone spatula until fully combined.
Grease a rectangular baking pan and line it with parchment paper. Pour the batter into the pan and bake in a preheated oven at 160°C (320°F) for 40-50 minutes. Allow the cake to cool in the pan.
Chill the Cake:
Once cooled, carefully remove the cake from the pan. Wrap it in parchment paper and refrigerate overnight. The cake’s height will vary based on the pan size; a 20×20 cm (8×8 in) pan will yield a tall cake that can be sliced into three layers.
Prepare the Cream:
Grate the white chocolate. Heat the heavy cream until just boiling, then remove from heat. Add the grated chocolate and stir until smooth. Add 1 tablespoon of boiling water and mix well. Cool to room temperature, then refrigerate for 1 hour.
Beat the cooled mixture with a mixer for 2 minutes to create the ganache cream.
Assemble the Cake:
Divide the ganache cream into two parts. Spread one part over two cake layers, stacking them on top of each other. Place the third layer on top and press gently.
Prepare the Glaze:
Grate the dark chocolate. Heat the heavy cream with the dark sugar until boiling, then remove from heat. Add the grated chocolate and 1 tablespoon of boiling water, stirring until smooth.
Glaze the Cake:
Place a sheet of parchment paper on a work surface and set a wire rack on top. Place the cake on the rack. Pour half of the glaze over the top and sides of the cake, allowing it to set. Repeat with the remaining glaze. Optionally, dust the top with sifted cocoa powder before serving.
Helpful Tip:
Let the Truffle Cake rest in the refrigerator for at least two hours before serving. This not only enhances the flavor but also makes slicing easier.
Additional Note:
To slice the chilled Truffle Cake into layers, use a very sharp, thin, and long knife, or better yet, a cake leveler with a metal wire.
