If there are people among us who do not like chocolate? We do not know such people! But even the most delicious chocolate can nestle. So, it's time to make chocolate cake Truffle. This luxurious and delicious treat will not leave indifferent neither adults, nor children. Its taste is magical, not cloying, but chocolate-enticing. Of course, with this delicacy you will have to tinker, but the pleasure that you will receive from the divine taste, will more than cover the time spent.

Cake "Chocolate Truffle"

Prepare this wonderful truffle cake verysimply, you do not need to beat a complex cream and insist it in the fridge overnight. To properly bake a cake, you will need 2 forms - one more than the other for 1-2 centimeters. Be careful, because during cooking in the air is a 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

Cooking method: Dissolve the bitter chocolate with a water bath or microwave. Eggs beat, adding sugar, for 5-6 minutes, until the mass becomes fluffy and completely homogeneous. Continuing to continuously whip, gradually pour a little chilled melted chocolate. Gradually pour in the liquor and after it - cream, stirring with a mixer until the ingredients are completely combined. Form about 22 centimeters in diameter, oil and wrap with foil, pour out the chocolate mass. Put in a large mold and fill it with half boiling water. Put this peculiar water bath in the oven and bake at 170 degrees for half an hour. After this time, cover the truffle with foil and bake for at least 30 minutes. Remove from the water bath, cool at room temperature and refrigerate overnight. Top of the goodies powder cocoa. Serve, cut into pieces and watering them with raspberry jam or syrup mixed with fresh berries. Bon Appetit!

Cake "Chocolate truffle with white cream"

The biscuit recipe is quite complex, and for the required consistency it needs to last a whole day, so start to prepare the dessert in advance. For the test:

• 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 a layer of white chocolate:

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

For glaze:

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

Cooking method: Dissolve coffee beads in 50 grams of hot water. Black chocolate with a high content of cocoa nalomayte, butter cut into small cubes. In a small saucepan, add pieces of chocolate, butter cubes, diluted coffee, put on the weakest fire. Periodically stirring, bring the mass to homogeneity. Remove from heat and, while the mixture cools, browse for the base for the biscuit. In a separate bowl, sift the wheat flour, cocoa powder and soda, mix. Beat egg whites with yolks until they grow in volume. Do not stop whipping, add cold cream and continue the process until a lush mass is formed. Gradually, reseeding, add the floury dry mixture to the whipped cream. Put sugar in, you can take half or two thirds of the norm, if you want to emphasize the bitter taste of chocolate. Mix until uniformly with a spoon and very carefully so that the bubbles do not break in the cream, put the chocolate mixture into the dough. Separate the form with food film or parchment and pour the dough into it, gently smooth it. Try not to move the mold, bake in a preheated to 160 degrees oven for one and a half hours. Let the cake cool completely in the form, remove it, wrap it in a fresh sheet of parchment and leave it overnight in the fridge. The next day, cut the biscuit longitudinally into 3 pieces with a thin knife. It's time to prepare a chocolate-white cream with the following recipe: break the white chocolate into slices. Cream bring to a boil and immediately turn off, do not boil. Add the broken chocolate to the hot cream, let stand for about a minute, then stir until smooth. Cool at room temperature and refrigerate. Chop the chocolate-cream mixture with a mixer until the consistency of the cream. Spread the creams with cream, you do not need to cover the top. Leave the truffle cake for impregnation and tackle the glaze - with it the dessert will be even more attractive. For the glaze finely chop the bitter chocolate. Cream boil, add the chocolate and stir until smooth. Slightly cool the glaze, and pour it on the surface of the finished product. Put the dessert for several hours in the refrigerator. Finished chocolate-truffle cake sprinkle with cocoa powder and decorate as desired. Bon Appetit!

Chocolate cake "Truffle"

Juicy and flavorful cake based on cocoa can be wonderfully filled with a layer of a soaked candied cherry. 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

Cooking method: Before you start creating a culinary masterpiece, preheat the oven to 180 degrees. Mix the dry ingredients from the list. Egg whisk a little whisk, pour the norm of vegetable oil, then gradually, for two or three meals, add in turn milk and sifted dry mixture, stirring everything with a spoon. At the very end, pour a glass of steep boiling water, quickly stir and pour onto a large baking sheet, pasting it with baking paper. Bake in a warm oven for about 25-30 minutes. Check the readiness with a dry match. Baked biscuit leave to cool and begin to prepare the cream: one glass of milk, one egg, two full tablespoons of flour, combine so that no lumps form and put on a slow fire. Stir all the time, bring the mixture to the boiling point, remove from heat and refrigerate. Beat 200 grams of loose butter with one glass of sugar and three tablespoons of cocoa. Combine with the cooled milk cream, add a small peel of orange and half a glass of walnuts. The final stage of creating a dessert is glaze. For its preparation, boil until thick, three tablespoons of sour cream, two - cocoa, four - sugar and a slice of butter, about 20 grams. Cover the cake with hot glaze and enjoy the chocolate flavor!

Cake-ice cream "Truffle chocolate"

An unusual variation on chocolate truffle cake. Such a dessert will be especially appreciated by children. 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

Cooking method: Half the norm of chocolate ice cream lay out of the freezer, so that it melts slightly at room temperature. The mass should be heated to such an extent that it can easily be kneaded with a spoon, but not until the fluidity. Smash the ice cream and put it in a mold, smooth it and place it in the freezer for 1-2 hours until it is completely solidified. The form is better to lay a food film, having greased preliminary a surface with oil that it was easier to take out a cake. Take 50 grams of bitter chocolate, break it and, adding 50 grams of condensed milk, melt the mass in a water bath. Remove it from the heat, and pour the cream over the tablespoon until a smooth mixture is obtained. Let the mixture cool to a warm state. Quickly, because the glaze easily gets cold, and the ice cream melts, smear the first in 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. From the shortbread cookie make a small crumb (chop in a blender) and mix it with the loose butter. Gently put a gentle mixture on the last layer of ice cream, apply well and let cool for 20 minutes. Then the cake needs to be taken out of the mold. Separate the cookie from the shape on the sides with a sharp knife, and then extract the dessert. To do this, dip the bottom of the mold into a container of hot water, and then turn it over quickly. Then put it back in the freezer until the whole is solidified. It's time to cook the last portion of the glaze from 100 grams of condensed milk and 100 grams of chocolate. Having done this, without delay put it on the top layer of the product and quickly put it into the freezer. Put a board on the ribbed surface, the dish should stand perfectly evenly. After 20-30 minutes of hardening, decorate the cake according to your desire 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. Bon Appetit!

Chocolate cake "Truffle" with custard

This cake is best done in small size 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

Cooking method: In a small bowl, break 250 grams of chocolate and put it over a pot of boiling water. When everything melts, remove the bowl and cool it a little. Make the custard from the semi-finished product and add melted chocolate, cream and mix thoroughly. Transfer the resulting mixture into molds lubricated with butter and refrigerate at least for a day (6-7 hours). After complete hardening, remove from the molds and sprinkle with cocoa powder. Dessert "Chocolate truffle" served, decorated with a spoonful of fatty sour cream. Bon Appetit!

Chocolate cake with truffles

The decoration of a wonderful dessert will be real truffles, cooked with your caring hands. Ingredients: For biscuit:

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

For cream:

• 200 grams of bitter chocolate
• 430 milliliters of cream

For syrup:

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

For sweets-ornaments:

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

Cooking method: To knead the right biscuit dough, divide the sugar into two parts. Squirrels carefully and beat them in a persistent foam, then start pouring sugar. Yolks with a fork rub with the remaining sugar to a uniform whitish state. Flour flour and starch, pour into the yolk mass, add a third of the whipped whites and carefully mix it gently. Enter the remaining proteins by mixing the spoon upwards with smooth, accurate movements. By this time, the oven should already warm up well - up to 180 degrees. Pour the dough into a deep baking sheet or mold, oiled and sprinkled with breadcrumbs. Bake biscuits need 30-40 minutes, after which you can check for readiness with a wooden skewer. Bake the biscuit immediately from the oven, do not remove it - let it cool completely in the oven with the door ajar. Take it out, already cooled, and cut into the desired number of layers. Cook the syrup from sugar, water and citrus liqueur. Strain each layer with syrup and set aside for a while. In the meantime, prepare truffles for cake. Chocolate melt, fill with hot cream, add liqueur or essence (eg almond), mix everything until smooth homogeneous mass. Put into a bowl and leave for several hours to cool. Frozen chocolate get out with a spoon and form balls from it. You can put a nut or a zest into everyone's middle. Melt the chocolate in a water bath, dip the balls into it and put it on the plate to freeze. It is better to pour some cocoa on it. When preparing this cake, the cream should be done in advance. Heat the cream to the boiling point. Place the chocolate in a large, small saucepan and put it on a water bath. Pour in the same cream and, constantly stirring the mass, bring to complete dissolution. All this chocolate-cream mixture should be cooled and cleaned for several hours in the refrigerator. Chilled chocolate with cream whip, this cream cover the cakes and cover the cake from all sides. Scrunch 50-70 grams of chocolate and sprinkle the dessert with this shavings until the cream is frozen in the refrigerator. Decorate the cake with truffle candies, neatly placing them on its top layer. Bon Appetit!

Chocolate Truffle Cake

Chocolate biscuit, cream, truffles - this cake just screams "Eat me!" Listen to the call and prepare this delicate fragrant 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 truffles-sweets:

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

For the cream "Ganash":

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

Cooking method: Sift the sifted flour with soda, lemon acid, vanilla sugar and at the very end - with cocoa powder. Next, knead the dough for a biscuit: separate the yolks from the proteins. Blend and season until soft peaks. Then start pouring sugar one teaspoon. In a lush mass, add yolks, mix to a homogeneous yellowish color, pour in vodka. After this, add the flour with vanillin in three steps, mixing very carefully. The flour for a biscuit test must necessarily be sifted. Pour the mass into the mold, then several times hit the container against the table. Warm up the oven in 2 stages. Initially, set the thermostat to 200 degrees, and when the biscuit is in the hot cabinet for 20 minutes, it is better to reduce the temperature by 20 degrees and bake the next half hour at 200. Do not open the door for the first 40 minutes. After that, you can open the cabinet and check the biscuit for readiness. Turn off the fire, do not get out the form - open the door and let the cake cool down, then leave it for a day on the table to ripen. Tip: you need to adapt to the baking of your biscuit just for your oven. We recommend to start by trying to bake a simple vanilla biscuit, and only then take up the preparation of chocolate. Cake "Truffle" is going to the next day. After preparing a biscuit, start mixing the cream and the chocolate mass for the chocolates. To make a cream "Ganash", you need to bring the cream to a boil, then fill them with chopped chocolate, stir thoroughly, refrigerate in the room and send "ripen" in the refrigerator. Truffle candies are prepared as follows: make a chocolate mass using the cream technology, and at the end add cognac. Cool in the refrigerator. It's time to tackle the highlight of this cake - cognac gravy. In 200 milliliters of boiled and cooled water, add 100 milliliters of cognac. After a day, when the components are sufficiently cool and achieve the desired consistency, proceed to assemble this delicious dessert. Chop the chocolate biscuit with a very thin knife into 7 parts. Each soak with cognac gravy and grease with "Ganash". Boka and top of the finished product, too, cover the remains of the cream. Prepare truffles from the chilled candy mass. Spoon a teaspoon of chocolate mass and quickly form the balls. Put in the freezer for an hour. After this time, melt the chocolate broken into pieces in a water bath to a temperature of no more than 28-29 degrees. String each ball on a toothpick and quickly dip into melted chocolate. Set it to freeze on smooth paper. Top and side of the finished cake "Truffle" sprinkle with chocolate chips and put the truffle candy on the circumference. Leave a treat for several hours to the fridge. Have a nice tea!

Chocolate truffle without baking

Want a delicious chocolate truffle dessert, but do not want to cook? Choose this cake, and you can pamper yourself with an exquisite delicacy without much effort. Ingredients: For a cake base:

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

For 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

Cooking method: On a water bath, melt the broken chocolate, then add oil, sugar, milk. Cook the mixture on low heat, let it completely melt. Remove the container from the fire and pour the large crumbled cookies. Put the mixture on the bottom of the dish for the cake, give it a shape, leveling the spatula, and put in the refrigerator for a quarter of an hour. During this time, prepare the cream. Start whipping with a mixer of cream foam, then add the milk, melted honey, dry chocolate pudding. Beat at high speed for 2-3 minutes. Fill the cream with a dry base of the cake, pour the cocoa powder through a fine strainer and put it back into the refrigerator. Cut it into a random shape and serve it with fresh raspberries or currants. Have a nice tea!

Cake with a layer of white chocolate "Truffle"

Delicate white chocolate does not dominate, but is a strong addition to the rich taste of 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 stack of orange liqueur <

For 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 make a dough: dark chocolate melt, the dissolved oil with a pinch of salt whip into a foam, mix with chocolate and powdered sugar, whilst continuing to beat the mixer for several minutes. Gradually add yolks here. Separately, beat the salted squirrels, gradually pouring sugar on the spoon. Slowly inject the foam into 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 tray, draw a circle, circling the cymbal with a pencil. On the back of the paper, spread the dough with a thin, almost transparent layer, trying to follow the contours. This amount of test is enough for 6 cakes. Bake biscuits alternately at 200 degrees, each baking for 7-8 minutes. Cooked cake on a sheet of baking paper sprinkled with sugar, carefully separate the paper with the circle, turn the cake and let it cool completely. Spread a new portion and bake into the oven. It will go faster if you prepare two sheets with painted circles: while the cake will be baked, spread the next one. So bake 6 pieces. When they cool, trim the edges. Then grease the cakes with orange liqueur diluted with a small amount of water. Do not strongly wet their surface - just spray a little, otherwise they will stick together. Then fold the cakes on top of each other and cover with foil or a large bowl. Prepare the cream: on low heat, not boiling, with constant stirring, warm the cream and broken into small pieces of white chocolate. Remove the mass from the heat, allow to cool and put it for an hour or two in the refrigerator. After that, whisk the mass with a mixer until its volume increases by about two times. Piece in pieces, softened non-combustible oil and rum one drop, whilst continuing to beat. Gently lay the cakes on the dish, without delay, lubricating each of them with a thick layer of cream, because it quickly thickens. Coat the finished "Truffle" with the remaining cream, sprinkle around the edges of the cocoa, top with white or black chocolate chips, lay the candy. Let him insist in the refrigerator for at least 2 hours, and then you can serve a treat to the table. Bon Appetit! Well, now you see that chocolate can be even tastier, even more fragrant and even brighter. If you have already met the recipes of 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 reserved especially for you. Let the inspiration guide you!

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