Chocolate Truffle Cake

A classic cake and a true chocolate lovers delight.

30 minutes


  • 125g Butter, unsalted 100g Raw caster sugar 1tsp Vanilla bean paste Pinch salt 4each Eggs 150g Lindt Excellence 70% About 4 tbsp (6oml) Hot water 100g Almond meal- lightly toasted 100g Hazelnut meal- lightly toasted 50g Fresh bread crumbs
  • 200ml Pure cream 20g Glucose 200g Lindt DESSERT Premium Dark 20g Butter Little Cognac (if using)
  • 100g Raw caster sugar 80ml Water Vanilla bean paste Little Cognac, ; Amaretto or Liqor 43 (if using) ; To decorate: Lindor and Lindt Fruit Sensation Little cocoa powder


Etape 1.

Prepare the ganache a day in advance by combining the cream and glucose in a saucepan and bring to the boil.
Pour over the chocolate and mix with a stick blender.
Incorporate the butter and cognac.
Cover with clingfilm directly on the ganache surface and allow to sit a room temperature overnight.

Etape 2.

For the cake preheat the oven to 180°C
Place the soft butter into bowl and mix well.
Add the sugar, vanilla and salt. Mix to incorporate.

Etape 3.

Add the eggs one after the other, whisking well after each addition.

Etape 4.

In the meantime, gently melt the chocolate.
Add hot water to the chocolate to create a smooth mass.

Etape 5.

Add the chocolate to the egg mixture.

Etape 6.

Fold in the toasted almond and hazelnut meals and the breadcrumbs.

Etape 7.

Place batter into a prepared 18cm tall springform and bake at 180°C for 35-40 minutes (until a skewer comes out clean)
Cool slightly and then flip onto a cooling rack.

Etape 8.

For the syrup, boil all the ingredients together and set aside.

Etape 9.

To assemble, cut the cake horizontally and moisten both sides with the syrup.
Fill the cake with about 1/3 of the ganache and top with the next layer of cake.

Etape 10.

Mask the cake with a thn layer of ganache.
Melt remaining ganache and glaze the cake and decorate.

Etape 11.

Traditionally Truffe is written on the cake with ganache before lightly dusting the top with cocoa and decorate with Lindor and Fruit Sensations.


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