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
120minutes
Servings
12
Cook Time
120minutes
Ingredients
Cream:
Sponge:
Instructions
  1. 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.
  2. 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. 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.
  4. 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.
  5. Preparing a velvet truffle sponge cake: break the dark chocolate. Mix sugar with cocoa.
  6. Put the butter and chocolate in a saucepan and melt.
  7. Remove from the heat and pour in the cocoa-sugar mixture, mix to make a crumb.
  8. 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.
  9. 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.
  10. 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.
  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! Readiness to check with a toothpick. Cool the finished biscuit.
  12. Place the cooled biscuit on a platter, remove the baking paper.
  13. Carefully cut into three cakes. One of these cakes should be slightly thinner. It should be crushed into crumbs.
  14. 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.
  15. Divide the cooled chocolate cream into two parts. Smear the bottom of the cake cake.
  16. Put the second cake on top and also soak with peach syrup. Spread with cream.
  17. 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.
  18. Place the sliced peaches on top. Gently press them into the cream with a spoon.
  19. 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.
  20. 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.
  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’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!
  22. Mega chocolate, moist, with truffle flavor and juicy peach layer… extremely delicious!
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