Cream Truffle cake
Composition / ingredients
8
Servings:
Cooking method
1) Preheat the oven to 180 degrees.
2) Beat eggs with sugar.
3) Sift flour, cocoa powder, mix flour with egg mass. Put the resulting dough on the bottom of the mold. Bake in the oven for 15 minutes.
4) bring 400 ml of cream together with zest and liqueur to a boil. Beat with chocolate, let cool. Give the remaining cream, mix with the chocolate mixture. Pour all this mass onto the baked cake and place it in the refrigerator for 3-4 hours.
5) To decorate, whisk cream with vanilla and a teaspoon of powdered sugar. Using a pastry syringe, make 8-10 curls of cream on the cake and sprinkle with orange zest.sprinkle the news cake with grated chocolate.
Caloric content of the products possible in the composition of the dish
- Vanilla - 288 kcal/100g
- Cocoa powder - 374 kcal/100g
- Wheat flour - 325 kcal/100g
- Orange liqueur - 213 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Orange peel - 97 kcal/100g
- Bitter chocolate - 539 kcal/100g
- Powdered sugar - 374 kcal/100g
- Chicken egg - 80 kcal/100g
