Cake "Velvet Truffle" Recipe
As you know, no holiday ends without tea and 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 framed with velvet crumbs... it is sure to appeal to all lovers of super Shoko desserts! And the children, from such a fancy treat with the taste of truffle sweets, will simply be delighted!
Servings 12
Cook Time 120 minutes
Ingredients
Cream:
- 60 gram Dark chocolate
- 4 tablespoons Cocoa powder
- 300 ml Cream (20%)
- 100 ml Milk
- 1 pack Vanilla sugar
- 6 tablespoons Sugar
- 3 tablespoons Butter
- 3 tablespoons Flour wheat / Flour
- 6 pieces Peach canned
Sponge:
- 80 gram Dark chocolate
- 5 tablespoons Cocoa powder
- 300 ml Cream (20%)
- 100 ml Milk
- 6 tablespoons Sugar
- 1 pack Vanilla sugar
- 2 tablespoons Butter
- 15 gram Baking powder
- 0,5 teaspoon Soda slaked with vinegar
- 2 glasses Flour wheat / Flour
Instructions
- Prepare a chocolate custard: pour 100 ml of milk into a saucepan, pour 6 tablespoons of sugar, add the broken 60 g of dark chocolate.
- Melt over low heat, stirring constantly.
- In a separate bowl, mix 300 ml of cold cream, vanilla sugar and 3 tablespoons of flour with a slide. Whisk with a whisk so that there are no lumps. Pour this mixture into the hot chocolate mass and cook until thickened with continuous stirring.
- When the cream becomes thick, add from one to 3 tablespoons of butter. A spoonful of oil was added, dissolved, the next one was added, dissolved again. And so with all the oil. Cool the finished cream well.
- Preparing a velvet truffle sponge cake: break the dark chocolate. Mix sugar with cocoa.
- Put the butter and chocolate in a saucepan and melt.
- Remove from the heat and pour in the cocoa-sugar mixture, mix to make a crumb.
- Put the resulting mixture in a deep bowl, pour in warm cream (about 35 degrees). Mix well with a spoon. Sugar and cocoa should dissolve well, but the fine chocolate chips should not dissolve completely. Thus, we will get a spectacular truffle texture of the biscuit. You say - isn't it easier to grate chocolate on a grater to get a crumb? But no! That's right, it needs to be melted so that it fully reveals its rich chocolate taste. But then, by adding a cocoa-sugar bulk mixture to it, cooling it, we get a super chocolate mass plus fine chocolate chips. I hope everything is clear.
- And so on: add the sifted flour mixed with vanilla sugar and baking powder to the bowl. Whisk with a whisk. You will get a thick, sticky dough. Pour in the milk, add the soda, extinguished with vinegar, and knead thoroughly with a whisk until smooth, whisking for half a minute.
- Cover the split form with baking paper, lubricate the bottom and sides with vegetable oil. Lay out the dough, smooth it out. I have a shape with a diameter of 24 cm.
- Put in a preheated oven and bake at 180 degrees for about 40 minutes. Do not open the oven for the first 30 minutes! Readiness to check with a toothpick. Cool the finished biscuit.
- Place the cooled biscuit on a platter, remove the baking paper.
- Carefully cut into three cakes. One of these cakes should be slightly thinner. It should be crushed into crumbs.
- Next, the bottom cake is slightly soaked with syrup from under the peaches. And the canned peaches themselves will soon become a layer of cake.
- Divide the cooled chocolate cream into two parts. Smear the bottom of the cake cake.
- Put the second cake on top and also soak with peach syrup. Spread with cream.
- I took the peaches in syrup in halves. Very juicy and delicious. In total, there are 10 halves in the jar, of which we need to cut 6 pieces into cubes. If we consider the peaches whole, then there should be 3 pieces, and the halves, respectively, - 6.
- Place the sliced peaches on top. Gently press them into the cream with a spoon.
- Sprinkle the top and sides of the cake with a crumb of truffle sponge cake, lightly pressing it with your hands to the base-sides and top.
- You can decorate to your taste, although it is not necessary, the cake looks rich, chocolate and very juicy! Well, I decorated it with chocolate hearts, which I made from the remaining chocolate. Since the recipe required 140 g of chocolate, and 200 g for 2 tiles, I melted the remaining 60 g and a spoonful of butter and poured it into molds. I cooled it down and got these hearts.
- 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're not in a hurry, you can leave it overnight. Of course, I could not soak longer - mine required an urgent tasting! Velvet truffle cake is ready for tea for dessert!
- Mega chocolate, moist, with truffle flavor and juicy peach layer... extremely delicious!