The idea for this cake smoldered in my head for a long time. I waited only a good opportunity, to be brought to life. Birthday a husband is definitely a good opportunity. The more, that he is a fan of chocolate, and truffles are his favorite candy. I had a little stress, I did not do any trial or mass, I myself came up with come out and be such, I imagined what it. But I always go with the flow and I think this is the coolest.
Cake turned out to be a hit! Two tops chocolate sponge cake, in the middle of the walnut cake. Consummate, heavy, not sweet, very moist and definitely truffle. A Inv, that in order for it to show here I had to bake it three (!) times, speaks for itself… 🙂
Today's batch was made especially for the 10 thousands of fans in my Facebook Profile. I dedicate it was all my „fans” and all readers of my blog. Make yourself at home and help yourselves! I'll make coffee 🙂
I recommend a very!!
Ingredients for the chocolate sponge:
- 3 eggs (separate the yolk and the egg white)
- 1/2 glass of flour
- 2 heaped tablespoons of potato flour
- 1/2 glass caster sugar
- 1 heaping tablespoon of cocoa
- 1 Spoon chocolate powder
- 30g of finely chopped chocolate (or grated on a grater with coarse mesh)
Beat egg whites until stiff. At the end of the compaction add sugar batch, mixing all the time. Then add one egg, mixing after each. Sift together the flour with the chocolate and gently stir into the egg. Finally, add the chopped chocolate and gently stir.
The bottom of the springform pan with a diameter of 20cm baking parchment paper. Insert the prepared mass, align.
Bake in preheated oven 175 – 180° C for 35 – 40 minutes or so. dry stick. After this time, remove and allow to cool completely. Quenched sponge remove plaque and cut in two tops.
Ingredients for walnut cake:
- 2 eggs
- 70g caster sugar
- 80g butter, softened
- 120g ground hazelnuts
- 15g cocoa
- teaspoon of baking powder
- 50g dark chocolate
Break the chocolate into small pieces and melt it in a water bath. Allow to cool.
Cream the butter and sugar to a light and fluffy, then add one egg, whisking all the time (if you have the impression, that the weight of a blighted, never mind, anything that does not affect). Nuts and cocoa mix with baking powder, add to the weight of an egg and mix buttered. Finally, add the cooled chocolate and mix together.
The bottom of the springform pan with a diameter of 20cm baking parchment paper, Grease the sides of the fat. Pass the cake, align. Bake in oven at 180 ° C for 30 – 35 minutes, dry swab. After this time, remove and cool.
- 350ml cream cream
- 15 candy truffles (your favorite)
- 500g mascarpone
- 100g dark chocolate
200ml kremówki mocno podgrzać, toss a broken dark chocolate and cut into small pieces truffles. Heat until candy and chocolate is dissolved in kremówce. If needed, the mass of the sieve wipe. Set aside in the refrigerator overnight.
After cooling, remove the weight from the refrigerator, add the remaining 150ml cream, mascarpone cheese and mix until fluffy.
The first chocolate sponge cake top place on paterze, freely soak*, lubricate part of the mass, Cover the dough nut, coat them and cover with chocolate sponge. The top and sides of cake spread with mass, align. The finished cake to cool in the refrigerator. During this time, prepare the chocolate band.
On the band chocolate:
- 130g melted chocolate in a water bath
On a baking sheet, draw a rectangle that will suit the dimensions of our cake. Measure the circumference of the cake and its height. My cake had dimensions: 62cm long and 9.5 cm height. Melted chocolate evenly spread on wyrysowanym rectangle and leave to the concentration of. Chocolate must be solidified, but still flexible. Place the chocolate bar into cake, and wrap it around the cake (the chocolate cake, paper out). Paper can not download! Refrigerate until chocolate hardens, only then remove the paper gently. I finished. The top of the cake to decorate truffles.
And on my profile fejsbukowym (facebook) You can see a picture instructions how to make a band and leafs her cake.
- 150ml Kawy
- 2 – 3 teaspoon Baileys