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Print Recipe
Cake "Velvet Truffle" Recipe
No holiday, as you know, does not end without tea and Goodies-sweets! This velvet truffle cake will be a pleasant end to a multi -day new year's adventure! The cake is infinitely chocolate, with chocolate custard and a layer of juicy peach slices, all framed with velvet crumbs... it is sure to appeal to all lovers of super Shoko desserts! And children , from such a freaky treat with the taste of truffle sweets, will be just delighted!
Cook Time 120 minutes
Servings
Ingredients
Cream:
Sponge:
Cook Time 120 minutes
Servings
Ingredients
Cream:
Sponge:
Instructions
  1. Prepare a chocolate custard: pour 100 ml of milk into a saucepan, add 6 tablespoons of sugar, add the broken 60 g of dark chocolate.
    Prepare a chocolate custard: pour 100 ml of milk into a saucepan, add 6 tablespoons of sugar, add the broken 60 g of dark chocolate.
  2. Melt over low heat, stirring constantly.
    Melt over low heat, stirring constantly.
  3. In a separate bowl, mix 300 ml of cold cream, vanilla sugar and 3 tablespoons of flour with a slide. Beat with a whisk so that there are no lumps. Pour this mixture into the hot chocolate mass and cook until thickened with continuous stirring.
    In a separate bowl, mix 300 ml of cold cream, vanilla sugar and 3 tablespoons of flour with a slide. Beat with a whisk so that there are no lumps. Pour this mixture into the hot chocolate mass and cook until thickened with continuous stirring.
  4. When the cream becomes thick, add one to 3 tablespoons of butter. A spoonful of oil was put in, dissolved, put in the next, dissolved again. And so all the oil. Ready cream to cool well.
    When the cream becomes thick, add one to 3 tablespoons of butter. A spoonful of oil was put in, dissolved, put in the next, dissolved again. And so all the oil.
Ready cream to cool well.
  5. Preparing a velvet truffle biscuit: break the dark chocolate. Mix sugar with cocoa.
    Preparing a velvet truffle biscuit: break the dark chocolate. Mix sugar with cocoa.
  6. Put butter and chocolate in a saucepan and melt.
    Put butter and chocolate in a saucepan and melt.
  7. Remove from the heat and pour in the cocoa-sugar mixture, stir to make a crumb.
    Remove from the heat and pour in the cocoa-sugar mixture, stir to make a crumb.
  8. Put the resulting mixture in a deep bowl, pour in the warm cream (about 35 degrees). Mix well with a spoon. Sugar and cocoa should dissolve well, but the fine chocolate chips should not completely dissolve. This way we will get a spectacular truffle texture of the biscuit. You say-isn't it easier to grate chocolate on a grater, that's the crumb? An no! That's right, it needs to be melted so that it gives all its chocolate rich taste. But then, adding to it cocoa-sugar bulk mixture, cooling it, we get a super chocolate mass, plus small chocolate chips. I hope that everything is clear.
    Put the resulting mixture in a deep bowl, pour in the warm cream (about 35 degrees). Mix well with a spoon. Sugar and cocoa should dissolve well, but the fine chocolate chips should not completely dissolve. This way we will get a spectacular truffle texture of the biscuit.
You say-isn't it easier to grate chocolate on a grater, that's the crumb? An no! That's right, it needs to be melted so that it gives all its chocolate rich taste. But then, adding to it cocoa-sugar bulk mixture, cooling it, we get a super chocolate mass, plus small chocolate chips. I hope that everything is clear.
  9. And so on: add the sifted flour mixed with vanilla sugar and baking powder to the bowl. Beat with a whisk. You will get a thick, sticky dough. Pour in the milk, add the soda , extinguished with vinegar and carefully knead with a whisk until smooth, whisking for half a minute .
    And so on: add the sifted flour mixed with vanilla sugar and baking powder to the bowl. Beat with a whisk.
You will get a thick, sticky dough. Pour in the milk, add the soda , extinguished with vinegar and carefully knead with a whisk until smooth, whisking for half a minute .
  10. The split form is covered with baking paper , grease the bottom and sides with vegetable oil. Lay out the dough, flatten. I have a shape with a diameter of 24 cm.
    The split form is covered with baking paper , grease the bottom and sides with vegetable oil. Lay out the dough, flatten. I have a shape with a diameter of 24 cm.
  11. Put in a preheated oven and bake at 180 degrees for about 40 minutes . Do not open the oven for the first 30 minutes ! Ready to check with a toothpick. Ready to cool the biscuit.
    Put in a preheated oven and bake at 180 degrees for about 40 minutes . Do not open the oven for the first 30 minutes ! Ready to check with a toothpick.
Ready to cool the biscuit.
  12. Turn the cooled sponge cake on a dish, remove the baking paper.
    Turn the cooled sponge cake on a dish, remove the baking paper.
  13. Carefully cut into three cakes. One of these cakes should be slightly thinner. It should be ground into a crumb.
    Carefully cut into three cakes. One of these cakes should be slightly thinner. It should be ground into a crumb.
  14. Next, the bottom cake is slightly soaked with syrup from under the peaches. And the canned peaches themselves will soon be a layer of cake.
    Next, the bottom cake is slightly soaked with syrup from under the peaches. And the canned peaches themselves will soon be a layer of cake.
  15. Divide the cooled chocolate cream into two parts. Miss the bottom cake crust.
    Divide the cooled chocolate cream into two parts. Miss the bottom cake crust.
  16. Put the second cake on top and also soak with peach syrup. Smear with cream.
    Put the second cake on top and also soak with peach syrup.
Smear with cream.
  17. I took peaches in syrup in halves. Very juicy and delicious. In total, there are 10 halves in the Bank, of which we need to cut 6 pieces into cubes. If you consider peaches whole, then they should be 3 pieces, and halves, respectively-6.
    I took peaches in syrup in halves. Very juicy and delicious. In total, there are 10 halves in the Bank, of which we need to cut 6 pieces into cubes. If you consider peaches whole, then they should be 3 pieces, and halves, respectively-6.
  18. Put the sliced peaches on top. Carefully press them into the cream with a spoon.
    Put the sliced peaches on top. Carefully press them into the cream with a spoon.
  19. Sprinkle the top and sides of the cake with truffle biscuit crumbs, lightly pressing it with your hands to the base-sides and top.
    Sprinkle the top and sides of the cake with truffle biscuit crumbs, lightly pressing it with your hands to the base-sides and top.
  20. You can decorate to your taste, although it is not necessary, the cake looks rich, chocolate and very rich! Well, I decorated it with chocolate hearts , which I made from the remaining chocolate. Since we needed 140 g of chocolate in the recipe , and 200 g in 2 tiles , I melted the remaining 60 g and a spoonful of butter and poured it into the molds. I cooled it down and I got these hearts.
    You can decorate to your taste, although it is not necessary, the cake looks rich, chocolate and very rich!
Well, I decorated it with chocolate hearts , which I made from the remaining chocolate. Since we needed 140 g of chocolate in the recipe , and 200 g in 2 tiles , I melted the remaining 60 g and a spoonful of butter and poured it into the molds. I cooled it down and I got these hearts.
  21. Yes, I completely forgot- put the finished cake in the refrigerator for 2-3 hours for complete impregnation, shrinkage and setting of the cream and sponge cake. Well, if you are in no hurry, you can leave it for the night. Of course, I did not manage to soak longer - mine required an urgent tasting! The Velvet truffle cake is ready for dessert tea!
    Yes, I completely forgot- put the finished cake in the refrigerator for 2-3 hours for complete impregnation, shrinkage and setting of the cream and sponge cake. Well, if you are in no hurry, you can leave it for the night. Of course, I did not manage to soak longer - mine required an urgent tasting!
The Velvet truffle cake is ready for dessert tea!
  22. Mega chocolate, moist, with a truffle flavor and a juicy peach layer... extremely delicious!
    Mega chocolate, moist, with a truffle flavor and a juicy peach layer... extremely delicious!

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