Are there people among us who don't like chocolate?We don't know any! But even the most delicious chocolate can get boring. So, it's time to make the Chocolate Truffle cake. This luxurious and delicious treat will not leave either adults or children indifferent. Its taste is magical, not cloying, but chocolate-inviting. Of course, you will have to tinker with this treat, but the pleasure you will get from the divine taste will more than compensate for the time spent.

Cake "Chocolate Truffle"

Making this wonderful truffle cake is verysimple, you don't need to whip up complicated creams and leave it overnight in the refrigerator. To bake the cake correctly, you will need 2 forms - one 1-2 centimeters larger than the other. Be careful, because during the preparation the air is filled with the stunning aroma of chocolate! Ingredients:

• egg - 6 pieces
• 0.5 cup cane sugar
• 400 grams of bitter chocolate
• 250 milliliters of cream
• a third of a glass of citrus liqueur or rum

Method of preparation:Melt the dark chocolate using a water bath or microwave. Beat the eggs, adding sugar, for 5-6 minutes until the mixture becomes fluffy and completely homogeneous. Continuing to beat continuously, gradually pour in the slightly cooled melted chocolate. Gradually pour in the liqueur and then the cream, mixing with a mixer until the ingredients are completely combined. Grease a mold about 22 centimeters in diameter with butter and wrap it in foil, pour in the chocolate mass. Place in a larger mold and fill it halfway with boiling water. Put this unique water bath in the oven and bake at 170 degrees for half an hour. After this time, cover the truffle cake with foil and bake for at least another 30 minutes. Remove from the water bath, cool at room temperature and refrigerate overnight. Powder the top of the treat with cocoa. Serve cut into pieces and topped with raspberry jam or syrup mixed with fresh berries. Enjoy!

Cake "Chocolate truffle with white cream"

The biscuit recipe is quite complicated, and to achieve the right consistency it needs to sit for a whole day, so start preparing the dessert in advance. For the dough:

• bitter chocolate - 140 grams
• Butter - 140 grams
• instant coffee - 20 grams
• flour - 100 grams
• soda - half a coffee spoon
• granulated sugar - 1,25 cups
• cocoa powder - 1,5 tablespoons
• eggs large - 3 pieces
• cream - 3 table spoons

For the white chocolate layer:

• white without filler chocolate - 100 grams
• cream - 200 milliliters

For the glaze:

• bitter chocolate confectionery - 75 grams
• cream - 150 grams

Method of preparation:Dissolve the coffee granules in 50 grams of hot water. Break up the dark chocolate with a high cocoa content, cut the butter into small cubes. Place the chocolate pieces, butter cubes, and diluted coffee in a small saucepan and set on the lowest heat. Stir occasionally until the mixture is smooth. Remove from heat and, while the mixture is cooling, prepare the biscuit base. Sift the wheat flour, cocoa powder, and soda into a separate bowl and stir. Whisk the egg whites with the yolks until they increase in volume. Without stopping whisking, add the cold cream and continue the process until a fluffy mass is formed. Gradually, sifting again, add the dry flour mixture to the cream whipped with eggs. Add sugar, you can take half or two-thirds of the amount if you want to emphasize the bitter taste of chocolate. Mix until smooth with a spoon and very carefully, so as not to burst the bubbles in the cream, add the chocolate mixture to the dough. Cover the springform pan with cling film or parchment and pour the dough into it, carefully smoothing it out. Trying not to move the pan, bake in an oven preheated to 160 degrees for an hour and a half. Let the cake cool completely right in the pan, take it out, wrap it in a fresh sheet of parchment and leave it in the refrigerator overnight. The next day, cut the sponge cake lengthwise into 3 parts with a thin knife. It's time to prepare the chocolate-white cream according to the following recipe: break the white chocolate into slices. Bring the cream to a boil and immediately turn off, do not boil. Add the broken chocolate to the hot cream, let it stand for about a minute, then stir until smooth. Cool at room temperature and put in the refrigerator to harden. Beat the cooled chocolate and cream mixture with a mixer until it reaches the consistency of cream. Coat the cakes with cream, no need to cover the top. Leave the truffle cake to soak and work on the glaze - it will make the dessert even more attractive. Finely chop the dark chocolate for the glaze. Boil the cream, add the chocolate and stir until smooth. Cool the glaze slightly and pour it onto the surface of the finished product. Put the dessert in the refrigerator for a few hours. Sprinkle the finished chocolate truffle cake with cocoa powder and decorate as desired. Enjoy!

Chocolate cake "Truffle"

This rich and luscious cocoa-based cake is wonderfully filled with a layer of soaked candied cherries. Ingredients:

• flour in / s - 2,5 measuring cup
• Quick soda - 1,5 teaspoons
• granulated sugar - 370 grams
• baking powder - 12 grams
• eggs - 2 pieces
• 5 tablespoons cocoa
• sunflower oil - 1/2 cup
• a glass of pasteurized milk
• a bag of vanilla sugar
• a glass of steep boiling water

Method of preparation:Before you start creating your culinary masterpiece, preheat the oven to 180 degrees. Mix the dry ingredients from the list. Beat the eggs a little with a whisk, pour in the required amount of vegetable oil, then gradually, in two or three steps, add milk and the sifted dry mixture one by one, stirring everything with a spoon. At the very end, pour in a glass of boiling water, stir quickly and pour onto a large baking sheet, covering it with baking paper. Bake in a preheated oven for about 25-30 minutes. Check the readiness with a dry match. Leave the baked biscuit to cool and start making the cream: combine one glass of milk, one egg, two full tablespoons of flour so that no lumps form, and put on low heat. Stir all the time, bringing the mixture to the boiling point, remove from heat and cool. Whip 200 grams of melted butter with one glass of sugar and three tablespoons of cocoa. Combine with cooled milk cream, add the zest of a small orange and half a glass of walnuts. The final stage of creating the dessert is the glaze. To prepare it, boil three tablespoons of sour cream, two of cocoa, four of sugar and a piece of butter, about 20 grams, until thickened. Cover the cake with hot glaze and enjoy the chocolate taste!

Ice cream cake "Chocolate truffle"

An unusual variation on the theme of chocolate truffle cake. Children will especially appreciate this dessert. Ingredients:

• 750 grams of chocolate and white ice cream (approximate ratio 3: 1)
• 200 grams of bitter chocolate
• 200 grams of condensed milk
• cream - 200 grams
• 1/2 pack of butter
• 200 grams of chocolate shortbread cookie
• grated chocolate - 40 grams

Method of preparation:Take half of the chocolate ice cream out of the freezer to melt a little at room temperature. The mass should be warm enough to be easily kneaded with a spoon, but not to the point of fluidity. Knead the ice cream and put it in a mold, smooth it out and put it in the freezer for 1-2 hours until it hardens completely. It is better to cover the mold with cling film, having greased the surface with butter beforehand to make it easier to take the cake out. Take 50 grams of dark chocolate, break it and, having added 50 grams of condensed milk, melt the mass in a water bath. Remove it from the heat and pour in the cream one tablespoon at a time until you get a smooth mixture. Let the mass cool to a warm state. Quickly, since the glaze hardens easily and the ice cream melts, spread the first over the second and put it in the freezer for half an hour. Repeat the same with a layer of vanilla ice cream, cover it with a second layer of glaze, and then a layer of soft chocolate ice cream. Make small crumbs from shortbread cookies (grind in a blender) and mix them with melted butter. Put the delicate mixture on the last layer of ice cream, press well and leave to cool for 20 minutes. Next, the cake needs to be removed from the mold. Use a sharp knife to separate the cookies from the mold on the sides, and then take out the dessert. To do this, dip the bottom of the mold in a container of hot water, and then quickly turn it over. Immediately put it back in the freezer until the mass has completely hardened. It's time to cook the last portion of glaze from 100 grams of condensed milk and 100 grams of chocolate. Having done this, immediately apply it to the top layer of the product and quickly put it in the freezer. Put a board on a ribbed surface, the plate should stand perfectly level. After 20-30 minutes of hardening, decorate the cake as you wish and put it back in the freezer. Before serving, put it on the table for a quarter of an hour so that you can cut it. Enjoy!

Chocolate Truffle Cake with Custard

This cake is best made in small sizes or in portions in silicone molds. Ingredients:

• dark chocolate - 1/4 kg
• custard prepared (from briquette) - 250 grams
• cream - 300 milliliters
• cocoa powder 5 teaspoons
• sour cream for decoration

Method of preparation:Break 250 grams of chocolate into a small bowl and place it over a saucepan of boiling water. When everything has melted, remove the bowl and cool the mixture a little. Make custard from the semi-finished product and add melted chocolate, cream and mix thoroughly. Transfer the resulting mixture into molds greased with butter and put in the refrigerator for at least a day (6-7 hours). After complete hardening, remove from the molds and sprinkle with cocoa powder. Serve the dessert "Chocolate Truffle", garnished with a spoonful of sour cream. Enjoy!

Chocolate cake with truffles

The decoration of this wonderful dessert will be real truffle candies, prepared by your caring hands. Ingredients: For the biscuit:

• egg - 6 pieces
• 200 grams of sugar
• coffee spoon of vanilla
• 100 grams of flour
• 35 grams of starch

For the cream:

• 200 grams of bitter chocolate
• 430 milliliters of cream

For the syrup:

• 3 tablespoons of warm water
• sugar - 4 table spoons
• liqueur - a spoonful of dessert

For candy decorations:

• 200 grams of chocolate
• 90 milliliters of cream
• a teaspoon of liqueur or essence

Method of preparation:To knead the correct dough for the sponge cake, divide the sugar into two parts. Carefully separate the whites and beat them into a stable foam, then start adding sugar. Mash the yolks with the remaining sugar with a fork until a homogeneous whitish state. Sift the flour and starch, pour into the yolk mass, add a third of the whites beaten into a foam and mix very carefully. Add the remaining whites, stirring with a spoon from the bottom up with smooth, careful movements. By this time, the oven should already be well heated - up to 180 degrees. Pour the dough into a deep baking sheet or form, greased with oil and sprinkled with breadcrumbs. Bake the sponge cake for 30-40 minutes, after which you can check for readiness with a wooden skewer. Do not take the baked sponge cake out of the oven immediately - let it cool completely in the oven with the door slightly open. Take it out when it has cooled down and cut it into the required number of layers. Cook a syrup from sugar, water and citrus liqueur. Soak each layer in syrup and set aside for a while. In the meantime, prepare the truffles for the cake. Melt the chocolate, pour in hot cream, add liqueur or essence (for example, almond), mix everything until a smooth homogeneous mass is formed. Put it in a bowl and leave for a few hours to cool. Remove the hardened chocolate with a spoon and form balls out of it. You can put a nut or raisin in the middle of each. Melt the chocolate in a water bath, dip the balls in it and put them on a plate to harden. It is better to sprinkle some cocoa on it. When preparing this cake, the cream should be made in advance. Heat the cream to the boiling point. Put the chocolate in a wide shallow saucepan, put it on a water bath. Pour in the cream and, stirring constantly, bring to complete dissolution. Cool this entire chocolate-cream mixture and put it in the refrigerator for several hours. Whip the cooled chocolate with cream, cover the cakes with this cream and coat the cake on all sides. Grate 50-70 grams of chocolate and sprinkle the dessert with these shavings until the cream hardens in the refrigerator. Decorate the cake with truffles, carefully placing them on its top layer. Enjoy!

Chocolate Truffle Cake

Chocolate sponge cake, cream, truffles - this cake just screams "Eat me!" Listen to the call and prepare this delicate aromatic dessert. Ingredients:

• 14 eggs
• flour - 225 grams
• sugar - 430 grams
• cocoa - 125 grams
• vanilla sugar - a packet of 10 grams
• vodka - three tablespoons
• salt - a pinch
• soda quicklime and citric acid - on a coffee spoon

For the truffle candies:

• chocolate (content of cocoa from 72%) - 200 grams
• cream in fat content of 35% - 90 milliliters
• cognac - a glass of 50 milliliters

For cream «Ganache»:

• chocolate black without filler (from 72%) - 300 grams
• cream 35% - 700 milliliters

Method of preparation:Mix the sifted flour with soda, citric acid, vanilla sugar and, at the very end, cocoa powder. Next, knead the biscuit dough: separate the yolks from the whites. Add salt to the whites and beat until soft peaks form. Then start adding sugar one teaspoon at a time. Add the yolks to the fluffy mass, mix until a uniform yellowish color is achieved, pour in the vodka. After this, add the flour with vanilla in three steps, mixing very carefully. It is imperative to sift the flour for the biscuit dough. Pour the mass into the mold, then hit the container on the table several times. Preheat the oven in 2 stages. Initially, set the thermostat to 200 degrees, and when the biscuit has been in the hot oven for 20 minutes, it is better to reduce the temperature by 20 degrees and bake for the next half hour at 200. Do not open the door for the first 40 minutes. After this, you can open the cupboard and check the sponge cake for readiness. After turning off the heat, do not take out the pan - slightly open the door and let the cake cool down, then leave it on the table for a day to ripen. Advice: you need to get used to your oven when baking a sponge cake. We recommend that you first try to bake a simple vanilla sponge cake, and only then start making a chocolate one. The Truffle cake is assembled the next day. After preparing the sponge cake, start mixing the cream and chocolate mass for the candies. To make the Ganache cream, you need to bring the cream to a boil, then pour it over the chocolate broken into pieces, mix thoroughly, cool at room temperature and send it to the refrigerator to ripen. Truffle candies are prepared as follows: make the chocolate mass using the cream technique, and add cognac at the end. Cool in the refrigerator. Now is the time to make the highlight of this cake - cognac sauce. Add 100 milliliters of cognac to 200 milliliters of boiled and cooled water. A day later, when the components have cooled enough and reached the desired consistency, begin assembling this delicious dessert. Cut the chocolate sponge cake into 7 pieces with a very thin knife. Soak each piece with cognac sauce and grease with "Ganache". Cover the sides and top of the finished product with the rest of the cream. Make truffles from the cooled candy mass. Scoop up the chocolate mass with a teaspoon and quickly form balls with your hands. Put in the freezer for an hour. After the specified time, melt the chocolate broken into pieces in a water bath to a temperature of no more than 28-29 degrees. Thread each ball onto a toothpick and quickly dip it into the melted chocolate. Place it on smooth paper to harden. Sprinkle the top and sides of the finished "Truffle" cake with chocolate shavings and place the truffles around the circumference. Leave the treat in the refrigerator for several hours. Enjoy your tea!

Chocolate truffle without baking

Want a delicious chocolate truffle dessert but don't want to cook? Choose this cake and you can treat yourself to a delicious treat without putting in much effort. Ingredients: For the cake base:

• 200 grams of chocolate
• 0.75 cups of sugar
• half cups of creamy
• one glass of fatty milk
• packaging of cookies (for example, "Yubileinoe")

For the chocolate cream:

• 1 packet of chocolate pudding
• 250 grams of whipped cream
• a glass of boiled milk
• 2 tablespoons of liquid honey

For decoration:

• cocoa powder - a couple of tablespoons

Method of preparation:Melt the broken chocolate in a water bath, then add butter, sugar, and milk. Boil the mixture over low heat until it melts completely. Remove the container from the heat and pour in the coarsely crushed cookies. Place the mixture on the bottom of the cake dish, shape it, smoothing it with a spatula, and refrigerate for a quarter of an hour. During this time, prepare the cream. Start whipping the cream foam with a mixer, then add milk, melted honey, and dry chocolate pudding. Beat at high speed for 2-3 minutes. Pour the cream over the dry cake base, sprinkle with cocoa powder through a fine sieve, and refrigerate again. Cut into any shape and serve, garnished with fresh raspberries or currants. Enjoy your tea!

Cake with a layer of white chocolate "Truffle"

The delicate white chocolate does not dominate, but is a viscous addition to the rich taste of the bitter. Ingredients: For the dough:

• 80 grams of milk or black chocolate
• 110 grams of butter
• a pinch of salt
• 60 grams of powdered sugar
• egg yolk - 6 pieces
• egg white - 6 pieces
• 90 grams of sugar
• 150 grams of flour
• a shot of orange liqueur<

For the cream:

• 400 grams of white chocolate
• 380 milliliters of cream
• 150 grams of butter
• 30 grams of rum

For decoration:

• cocoa powder - 25 grams
• ready-made sweets-truffles
• chocolate chips

First you need to prepare the dough:Melt the dark chocolate, beat the melted butter with a pinch of salt until foamy, mix with the chocolate and powdered sugar, continuing to beat with a mixer for several minutes. Gradually add the yolks here. Separately beat the salted egg whites, gradually pouring in sugar one spoon at a time. Slowly add the foam to the chocolate mixture. Lastly, add the flour. Bake the cakes in the following way: on a sheet of parchment paper the size of a baking sheet, draw a circle, tracing the plate with a pencil. On the back of the paper, spread the dough in a thin, almost transparent layer, trying to follow the contours. This amount of dough is enough for 6 cakes. Bake the cakes one by one at 200 degrees, baking each for 7-8 minutes. Place the prepared cake on a sheet of baking paper sprinkled with sugar, carefully peel off the paper with the circle, turn the cake over and let it cool completely. Spread the new portion and put it in the oven to bake. It will go faster if you prepare two sheets with painted circles: while the cake is baking, spread the next one. Bake 6 pieces in this way. When they cool, trim the edges. Then spread the cakes with orange liqueur diluted with a small amount of water. Do not wet their surface too much - just spray a little, otherwise they will stick together. Then stack the cakes on top of each other and cover with foil or a large bowl. Prepare the cream: over low heat, without bringing to a boil, while stirring constantly, heat the cream and white chocolate broken into small pieces. Remove the mixture from the heat, let it cool and put it in the refrigerator for an hour or two. After that, beat the mixture with a mixer until its volume increases by about two times. Gradually add softened not hot butter and rum one drop at a time, continuing to beat. Carefully lay the cakes on a plate, immediately greasing each of them with a thick layer of cream, because it thickens quite quickly. Coat the finished "Truffle" with the remaining cream, sprinkle cocoa around the edges, white or black chocolate shavings on top, put the candies on top. Let it sit in the refrigerator for at least 2 hours, and then you can serve the delicacy to the table. Enjoy your meal! Well, now you see that chocolate can be even tastier, more aromatic and even brighter. If you have already come across recipes for chocolate truffle cake, but did not dare to cook it, now is the time to take up bowls and spoons! After all, each of our recipes is specially prepared for you. Let inspiration guide you!

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