Cake "Truffle"

Description

The name of the cake (Truffle Cake) is clear - and again chocomania. ))) Did for my son's birthday (may 19). Source kuking from Mishelle - thank you very much.

Ingredients

Yolk egg

6 piece
Egg white

5 piece
Sugar
Water

5 Tbsp
Cocoa powder

2 Tbsp
Flour

5 Tbsp
Starch

2 Tbsp
Liqueur
Dark chocolate

500 g
Cream

Cooking

For sponge cakes: 6 egg yolks 5 egg whites 2/3 Cup sugar 1/2 tsp cream of Tartar 2 tbsp hot water 2 tbsp cocoa powder 5 tbsp flour for cakes (cake flour) 2 tbsp corn starch For the syrup: 3 tbsp water 2 tbsp sugar 1 tbsp liqueur For the cream: 150 g dark chocolate 2 tbsp. cream To candy truffles: 150 g of chocolate 1/3 Cup cream 1 tsp liqueur 200 g chocolate for coating candy and chips [b]Cakes. [/b] Beat egg whites with 1/3 Cup. sugar until stable peaks.

[b]cream of Tartar[/b] is a natural acid, formed on the walls of wine barrels in the wine making process. Sold in the form of white powder. It serves as a good stabilizer of proteins during whisking. You can replace it in citric acid.

Mix the egg yolks with the remaining sugar and beat until the mixture brighten. Continuing to whisk,

Dissolve in hot water cocoa.

add the dissolved in hot water cocoa to the yolks

Sift the flour with the starch and gently stir in the yolk mass.

Add the beaten egg whites in 3 stages.

Preheat the oven to 190*C. to Paint on parchment 8 circles with a diameter of 20 cm Put the dough into circles drawn (about half a Cup each) and flatten with a spatula. Bake 5-8 min. Let cool and separate the paper. I have a form with a diameter of more did 4 layers.

[b] Cream. [/b] it is Better to start cooking the day before assembling the cake. Chocolate chop, put in Cup

Bring the cream almost to a boil

And pour them chopped chocolate. Stir well.

Chill in refrigerator for several hours (better overnight). [b] on the day of assembling the cake whip the cream until stable peaks.[/b]

[b]Candy.[/b] Pour the hot cream the chopped chocolate and stir until chocolate is completely dissolved,

add the liqueur. Chill in the fridge for a few hours.

Picking up a teaspoon, roll the chocolate mass into small balls, lay them on parchment paper and put in freezer for 1 hour.

To melt the chocolate. Dip each ball in melted chocolate and leave to harden.

[b] Syrup. [/b] bring to boil water with sugar. Remove from heat and add the liqueur (instead of chocolate essence)

[b] Assembly.[/b] Moisten each cake sandwiched syrup and cream. Cover with cream sides and top of cake.

Sprinkle chocolate chips and decorate with candy-truffles.

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