This cake turns out to be very chocolatey. Its taste is rich, the aroma is excellent! This is a delicacy for adults, because cognac is used in the preparation of the biscuit and for the impregnation.
It is necessary
- For biscuit:
- - 220 g of sugar;
- - 110 g flour;
- - 60 g cocoa;
- - 7 eggs;
- - 3/10 teaspoons of soda, citric acid;
- - a pinch of salt, vanillin, a little brandy.
- For ganache cream:
- - 400 ml cream 35% fat;
- - 200 g of dark chocolate.
- For truffles:
- - 200 g of dark chocolate;
- - 100 ml fat cream;
- - 3 tbsp. cocoa spoons;
- - 1 tbsp. spoon of brandy.
- For impregnation:
- - 60 ml of water;
- - 30 ml of cognac.
Instructions
Step 1
Separate the whites from the yolks. Whisk the whites with a pinch of salt until stable peaks form. Add sugar without stopping whisking. Add yolks, beat until smooth, add cognac. Mix flour with baking soda, vanilla sugar, cocoa, citric acid. Sift the mixture, add to the dough. Stir, pour into mold. Bake for 15 minutes at 200 degrees, then lower the temperature to 180 degrees, bake for another 25 minutes. Check the readiness of the biscuit with a wooden stick. Chill the finished biscuit, leave for a day to ripen.
Step 2
Bring the cream to a boil, pour them over the pieces of chocolate, stir, cool. The ganache cream is ready.
Step 3
Cut the biscuit into pieces. Mix cognac with boiled water, saturate each cake with this mixture. Assemble the cake by brushing the cakes with chocolate cream. Cover the sides with cream too, sprinkle with cocoa powder.
Step 4
Decorate the top of the cake with small truffles. These candies are easy to make: mix all the ingredients for the truffles, use a pastry bag to place small candies on parchment, put them in the refrigerator for half an hour.
Step 5
The truffle cake should be kept in the refrigerator for at least 2 hours before being consumed.
