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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a great cake with mousse texture,it's very easy and you can prepare it one of two days before, keeps it's texture and flavor for days,it in the refrigerator. Ingredients:
truffle cake |
150 grs semisweet chocolate. |
225. grs. butter |
4 tablespoons of powder sugar |
5 eggs |
200 grs. chopped walnuts. |
chocolate ganache |
350 grs. semisweet chocolate |
150 grs. whipping cream |
decoration |
10 grs. dark cocoa (unsweetened) |
10 grs. hersheys cocoa |
paper stencil (flower figures cut out of a sheet of paper) |
Directions:
1. PREPARE MOLD
2. Cover a round mold with a damp cloth.
3. CAKE PREPARATION
4. Melt chocolate a bain Marie.
5. Cream butter, add sugar and add egg yolks.
6. Add the melted and cooled chocolate and the chopped walnuts.
7. Beat the egg whites until stiff peaks form, add the chocolate mix.
8. Pour into the mold.
9. Refrigerate at least for 12 hours.
10. CHOCOLATE GANACHE
11. Heat the cream, then turn off the heat and add the chocolate chopped.
12. wait till the chocolate has melted.
13. Mix perfectly, and wait till cooled to decorate the cake.
14. DECORATION
15. Unmold cake, cover with ganache.
16. Refrigerate for 3 hours.
17. Place the paper cuts on top of the cake.
18. Sift powder cocoa alternating colors.
19. Take out the flower papers
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