Everything will be delicious truffle cake. Truffle cake from Tatyana Litvinova (Everything will be delicious)

The parade continues at the culinary project “Everything will be tasty” grandmother's recipes. And today everything will be in chocolate for you, because the main dish of the day is the diamond of Austrian cuisine that has conquered the whole world! Elegant, refined, aristocratic, with an amazing combination tender dough, apricot sourness and noble dark chocolate - Sacher cake. Charming Tatyana Litvinova will share the secrets of making a cake. Watch online.

For test:

Dark chocolate (70%) - 100 g
butter- 175g
cognac - 1st. l
eggs - 6 pcs
flour - 150g
baking powder - 1 tsp
walnuts-50g
sugar - 150g
vanilla sugar - 1 tsp

For lubrication:

Apricot jam-300g
cognac - 1st. l
dark chocolate (70%) - 200 g
powdered sugar-100g
butter - 50 g
water-8h.l
lemon juice - 4-5 drops

Break the chocolate into pieces and melt in a water bath. Cool to body temperature, pour into whipped creamy butter. Mix well with a mixer until smooth and add cognac. Carefully separate the whites from the yolks. Put the whites in the refrigerator. Add the yolks to the chocolate-butter mixture, one at a time and mix until a homogeneous mixture is obtained. Add baking powder to flour. Roast the walnuts, cool and grind in the palms of your hands to remove the skin. Then crush them with a rolling pin, sprinkle with 1/3 tsp of sugar and add to the flour. Combine the chocolate mass with a mixture of flour with soda and nuts. Beat the chilled proteins with a mixer. First at low speed, then gradually increase the speed. At the end of whipping, gradually add sugar, vanilla sugar and beat well until a stable firm foam is obtained. Pour the whites into the dough in parts and gently mix from the bottom up. Pour the dough into a parchment-lined springform tin with a diameter of 24 cm so that a depression forms in the center. Cover the mold with greased foil vegetable oil, put in a cold oven and bake for 40 minutes at 160 ° C, then remove the foil and bake the biscuit for another 15-20 minutes. Put the biscuit on a damp towel without removing it from the mold. After 5 minutes, remove from the mold, turn upside down, remove the parchment and place on a parchment-lined rack to cool.

For chocolate icing break the chocolate into pieces, put in a saucepan and melt in a water bath until liquid, add powdered sugar, mix and then add butter and lemon juice. Stirring constantly, pour in 1 tsp of water. Heat the jam and mix with cognac. Cut the cake into 2 layers. Spread ½ jam on the bottom cake, smooth it out and cover with another cake, pressing lightly. Spread the remaining jam on the top and sides of the cake. Put the cake in the freezer for 10-15 minutes. Then pour half of the frosting onto the surface of the cake. Smooth it over the top and sides of the cake. Chill the cake in the freezer again for 5 minutes. Cover the cake again with the remaining frosting. Set aside 1 tbsp of glaze for writing. Put the cake back in the freezer for 10 minutes. Roll a cone out of parchment, transfer the icing into it, cut off a corner. On the surface of the cake, put the inscription " Sacher. " With a toothpick. Squeeze the icing out of the envelope along this contour, drawing out the letters. The cake should be infused in the refrigerator from 1.5 to 12 hours.

chocolate brownie

Ingredients:

Dark chocolate (70%) - 450 g
butter -225g
sugar - 50g
eggs - 4pcs

Melt the chopped chocolate with small pieces of butter on a steam bath. Beat eggs with sugar and mix with a blender with a chocolate-butter mixture. Line a 24 cm form with parchment paper. Wrap the mold in foil. folded in 2 layers. Pour the batter into a mold and place it on a tall baking sheet. Pour water into a baking sheet to the middle of the height of the form. Bake at 160°C for 20-25 minutes. Cool completely, remove from the mold and cut into portions, cover with melted chocolate.

» you will learn how to cook gourmet desserts: delicious truffle cake and fragrant coffee nut cakes with truffle layer. Chef Tatyana Litvinova will reveal all the subtleties of preparing these amazing sweets, and you will find the recipes in the article.

Previously, it was one of the most expensive in stores. But you can cook it for a penny, because we have a proven recipe. Moderately sweet, with rich chocolate cakes, with exquisite bitterness and intoxicating notes of cognac aroma - ideal for your holiday table! Tatyana Litvinova will share the secrets of making the unique "Truffle Cake".

Delicate soft texture of biscuit cakes combined with a magnificent airy butter cream will win your heart forever. Tasting this dessert, you will get a lot of pleasure and enjoyment. And that is not all! Tatyana Litvinova will share with you a unique recipe for making delicious coffee and nut cakes with the most delicate truffle layer. This heavenly delight will surprise even the most demanding gourmet.

We promise you will no longer try cakes of dubious quality - beautiful on the outside, but completely tasteless. Only the royal "Truffle Cake" with its rich moist cakes. The amazing Tatyana Litvinova will show you how to make a fluffy and moist sponge cake without an oven. Delicate fluffy creamy chocolate cream will lie on the cakes in a thick layer, because you will learn all the secrets that will help make it incredibly lush and thick. The amazing truffle crumble will be the bright highlight of your cake and will not melt into the cream, because we will tell you about the ingredients from which it should be made. And you will also learn how to make amazingly beautiful chocolate curls that will decorate the "Truffle Cake" using an ordinary vegetable peeler ...

Everything will be delicious. Broadcast from 05/15/16 Truffle cake. Watch online

truffle cake

Ingredients:

for the biscuit:
dark chocolate (70%) - 200 g
butter - 200 g
sugar - 250 g
eggs - 3 pcs.
flour - 125 g
baking powder - 2 g
salt - 1/3 tsp

for cream:
dark chocolate - 100 g
cream (30%) - 100 ml
sour cream (20%) - 75 ml
powdered sugar - 100 g

for crumbs:
sugar - 120 g
water - 50 ml
lemon juice - ½ tsp
ice
cocoa - 20 g
butter - 50 g

for glaze:
chocolate (70%) - 100 g
cream (30%) - 125 ml
powdered sugar - 2 tbsp. l.
butter - 100 g
cognac - 1 tsp

for chocolate chips:
dark chocolate (70%) - 100 g

Cooking:

For the biscuit, melt the chocolate in a steam bath. Add butter and stir until smooth. Remove the saucepan from the steam bath and let the mixture cool.

Beat eggs with sugar with a mixer until fluffy. Add chocolate that has cooled to 40°C.

Separately, mix flour with baking powder and salt, add to the chocolate-egg mixture and mix gently.

Cut a circle out of parchment paper the size of the bottom of a 3 liter saucepan. Grease the sides of the pan and parchment with butter. Put the parchment on the bottom of the pan. Lay out the dough on the parchment.

Rotate the mold clockwise 3-4 times to even out the dough.

Cover the pan with a plate wrapped in a towel.

Place a plate in the bottom of a larger pot. Place a bowl of biscuits on top. cover large saucepan cover and bake on the stove over low heat for 1 hour.

Cool the finished cake simply in a 3-liter saucepan in a large bowl of cold water (20 minutes).

Carefully remove the cake from the mold onto a plank, cover with a large bowl and refrigerate for 20 minutes.

For the cream, melt the chocolate in a steam bath and cool to 40°C.

Whip the cream and sour cream in a cold bowl until stiff, gradually adding the powdered sugar. Add the cooled chocolate, mix until smooth and leave for 10 minutes in the refrigerator.

For truffle crumbs, heat water with sugar and boil until thickened. After 2 minutes, add lemon juice.

Mix cocoa and butter. . Add prepared syrup. Place in an ice bath and stir until thickened. Pour on parchment with a layer up to 5 mm. Leave until completely solidified, and then grind with a blender into crumbs.

Cut the biscuit into 2 cakes and form a cake.

On the first cake, spread a 7 mm cream and sprinkle generously with truffle crumbs. Cover with second layer. Grease the top and sides of the cake with cream, sprinkle the top with powdered sugar. Place in refrigerator for 15 minutes.

Prepare frosting. Heat cream, add butter and icing sugar and mix until smooth. Add chopped chocolate and cognac to the warm mass. Stir and cool to 40°C.

Pour the frosting into the center of the cake so that it flows in beautiful waves.

Use a vegetable peeler to make chocolate chips from room temperature chocolate chips.

Sprinkle the top of the cake with chocolate chips and truffle crumbs. Place the cake in the refrigerator for 1 hour.

truffle cakes

Ingredients:
walnuts - 200 g
butter - 150 g
sugar - 120 g
flour - 150 g
dark chocolate (70%) - 200 g
cream (30%) - 500 ml
instant coffee - 6 g
powdered sugar - 16 g
cocktail cherries - 10 pcs.

Cooking:

Chop the toasted walnuts. Grate cold butter on a coarse grater and mix it with flour. Add chopped nuts, sugar and knead the dough.

Roll it out into a 1 cm thick layer. Using a glass with a diameter of 7 cm, cut out 10 circles from the dough.

Line a flat baking sheet with parchment so that its edges extend beyond the borders of the baking sheet. Put the cakes in a mold and bake in a preheated oven at 180°C for 25 minutes.

Remove the cakes from the mold and leave to cool at room temperature.

For the truffle layer, heat 250 ml of cream until the first bubbles. Add chocolate pieces and stir. Remove from heat and set aside for 1 hour to set.

For cream, beat with a mixer 250 ml of cream until fluffy foam. Add powdered sugar and coffee and beat again.

Spread the truffle mass on the cakes in a layer 5 mm thick, and on top of it, using a pastry bag, squeeze out the cream 4-5 cm thick.

Decorate the cakes with cocktail cherries and refrigerate for 1 hour.

First, the chefs gave the candy the shape of a delicacy mushroom, hinting at the sophistication and rarity of the delicacy - that's where its "mushroom" name comes from. And then they decided that there should be a lot of a good dessert, and they came up with a truffle cake.

dessert in classic version served in its original form, without hiding its sophisticated beauty behind the decor, or additionally decorated to taste and personal preferences.

To perform a traditional, basic recipe, you will need:

  • dark chocolate - 2 bars of 100 g each;
  • selected eggs - 5 units;
  • butter - 1 pack;
  • sugar - 1 cup;
  • coffee - 1 tbsp. l.;
  • a couple of tablespoons of water to dissolve the coffee.

Much will depend on the quality of the chocolate, so you should choose the best option available.

What do we have to do:

  1. Break the chocolate into pieces, add butter, coffee, warm water. Burn everything in the microwave to melt and mix.
  2. Beat the eggs by hand with a whisk with sugar. Add cocoa, pour the mixture from the microwave here and stir everything properly.
  3. Pour the dough into a cake mold. Bake for 45 minutes at 170 ºС.

With white chocolate mousse

Let's prepare a cake with white chocolate mousse according to the "two-story" principle: the first tier will be a classic cake created according to the previous recipe, and now we will analyze the second tier cooking algorithm in detail.

Let's make it with the following ingredients:

  • 1 white chocolate bar (all left);
  • 3 art. l. salted butter;
  • 4 egg yolks;
  • 2 tbsp. l. (with a slide) sugar;
  • 2 cups cream (at least 30% fat);
  • 2 tbsp. l. packaged baking powder.

Where do you put the leftover egg whites? You can mix them with sugar and make meringue. And with their help it is easy to lighten the broth.

But back to the cake:

  1. Put crushed chocolate, butter and baking powder in a microwaveable dish. Heat up to melt everything.
  2. Beat the yolks firmly with sugar.
  3. Add to them the hot chocolate mixture and two tablespoons (with a slide) of cream. We mix.
  4. Whip the rest of the cream and pour into the chocolate composition, by this time it should just cool down. We mix.
  5. Mousse is ready! Pour it over the truffle base and refrigerate for a couple of hours.

Cooking in a multicooker

When it comes to making desserts, the slow cooker won't let you down. It definitely won't burn or dry out. Therefore, we boldly entrust this kitchen unit with the process of baking such an exquisite dessert as a truffle cake.

What you need:

  • sweet butter - 150 g;
  • sugar - 300 g;
  • sour cream - 200 g;
  • fat cream - 250 ml for the base + another 50 ml for pouring;
  • egg - 2 units;
  • cocoa - 100 g;
  • flour - 180 g;
  • soda or baking powder - 5 g;
  • bitter chocolate without filling - 100 g;
  • almond slices - 3 tbsp. l.

Dessert is easy to make.

  1. Take three containers. In the first, mix melted butter, sugar and cocoa; in the second - sour cream, eggs and cream; in the third - flour and baking powder.
  2. Combine all three mixtures into one and mix again.
  3. Pour the composition into the multicooker bowl. Cook for 50 minutes in the "Baking" mode.
  4. Now we need to fill. Break the chocolate into slices, pour over the cream and melt in the microwave (30-60 seconds). Mix the resulting composition until smooth, cool.
  5. Cover the finished base with filling, then sprinkle with almond slices. Chocolate truffle cake is served chilled.

On a note. You can buy almond slices or make your own. In the latter case, the nuts should be soaked in water for 24 hours, then thinly sliced ​​with a sharp knife and dried in a pan for 5 minutes.

Chocolate truffle cake

When there is neither time nor desire for a long witchcraft over dessert, we will prepare an express cake from purchased cakes, which we will smear with a special cream.

To make truffle cream for the cake you will need:

  • two bars of dark chocolate;
  • 500 ml of heavy cream;
  • as well as packing cakes.

The process is extremely simple:

  1. Heat one half of the cream and crumble chocolate into them to dissolve.
  2. Beat the second half and add to the first.
  3. Lubricate the cakes with the resulting cream and put on top of each other. Drizzle the finished dessert with chocolate on top. That's how fast and easy it is. Cake is ready!

Recipe from Tatyana Litvinova

Tatyana teaches her audience how to cook old recipes, which are not always easy to implement. Probably, this is precisely the secret of the amazing taste and fabulous appearance of ready-made dishes.

The list of ingredients of Tatiana's dessert is impressive, but the result is worth the money and effort spent:

  • dark chocolate - 5 bars of 100 g each (without filling);
  • sweet creamy unsalted butter - 2 packs;
  • white sugar - 1.5 cups;
  • village eggs - 3 units;
  • flour - 1 cup;
  • baking powder - 5 g;
  • salt - 5 g;
  • fat cream (from 30%) - 1 cup;
  • sour cream - 70 ml;
  • powdered sugar - 200 g;
  • water - a quarter of a glass;
  • lemon juice - 0.5 tsp. (will not allow the glaze to sugar);
  • natural instant cocoa - 1 tbsp. l.;
  • brandy - 1 tsp

The ingredients are divided between different parts of the cake:

  1. It all starts with crumbs. To this end, put the saucepan on the fire, pour water into it, add half a glass of sugar and lemon juice. Cook until syrup thickens.
  2. In a bowl, mix a quarter of a pack of cocoa butter with a fork. Pour in the syrup. Stir vigorously until the mixture cools down and becomes viscous. Lay it out in a thin layer on parchment.
  3. Let's switch to biscuits. Beat eggs with sugar (200 g) into foam. Melt two chocolate bars and one pack of butter together and pour over the eggs, leaving a cube of butter for greasing. Add flour, baking powder, salt. Mix by hand.
  4. Two pans are needed: one larger, one smaller. Put parchment on the bottom of a small one, and grease the walls with oil. Fill it with dough, cover with a lid and wrapped in a towel - it will absorb condensate. Place the smaller container in the larger one and cover as well. Keep on low heat for 1 hour.
  5. Now let's make the cream. Melt the chocolate. Combine half a glass of chilled cream, sour cream, powdered sugar (100 g) and beat. Pour in the resulting mixture of chocolate and mix.
  6. We return to the crumb. To do this, the mass from parchment should be crushed in a blender.
  7. Cut the cake lengthwise into two "pancakes". Then form the dessert in the following sequence: the first pancake - cream - crumbs - the second pancake - cream - powdered sugar (the remaining 50 g).
  8. The sides of the goodies should also be smeared with cream. After that, hold the almost ready dessert in the cold for 15 minutes.
  9. The glaze remains. We combine half a glass of cream, half a pack of butter, 2 tablespoons of powder, chopped chocolate and brandy. Heat up to melt everything.
  10. Fill the cake with icing. Grate the remaining bar of chocolate and sprinkle the cake with the resulting shavings. We insist dessert in the cold for 1 hour.

How to make meringue dessert

This baking option is suitable for special occasions. The cake is bought in the store or prepared on the first classic recipe, but then complemented by a special, airy and delicate composition.

For its preparation you will need:

  • three medium eggs;
  • a mug of sugar;
  • pack of butter;
  • a whole can of condensed milk;
  • half a bar of chocolate.

Homemade truffle cake with meringue is prepared according to the following algorithm:

  1. Cream is condensed milk mixed with melted butter. The last one will take a whole pack, but one tablespoon should be left for glaze.
  2. Meringue is made from egg whites. They are beaten with sugar until they thicken. Sweet portions are laid out on a lined baking sheet, which are then baked for 90 minutes at 120 ºС.
  3. The pre-prepared cake is thinly smeared with cream and the meringue is laid out on it, filling the gaps with the same milky-creamy sweet composition.
  4. It was just a matter of icing. But this problem is solvable - chocolate is melted with the addition of butter and poured over the cake. Clean up gourmet dessert in the refrigerator for 2 hours.

On a note. Meringue is formed with a regular plastic bag. To this end, you should put the mixture into it, cut off a small corner and squeeze out the future “bezesh” through it.

Truffle sour cream cake

An interesting dessert, reminiscent of Tiramisu, adapted to our requirements for home baking.

For its execution you will need:

  • half a bar of dark chocolate;
  • sugar - 0.5 cups per cream, one at a time - into the base and icing;
  • 20% sour cream - 0.5 cups per cream, one at a time for the base and icing;
  • 0.5 tsp soda;
  • 1.5 cups of sifted wheat flour;
  • oil "Peasant" - 2 tbsp. l. for dough, 1 for glaze;
  • 2 cookies, such as "Jubilee";
  • cocoa powder: 5 tbsp. l. - for the base, 1 - for the cream;
  • 1 st. l. freeze-dried coffee;
  • 1 egg.

This cake consists of three parts: dough, cream and icing.

Let's start creating each:

  1. Grind the egg with sugar, add sour cream, soda. In a separate bowl, combine cocoa with flour and pour the resulting composition into the sour cream mass. We mix.
  2. Sprinkle crushed biscuits on the bottom of a baking dish. Fill them with dough, bake at 170 ºС for 40 minutes.
  3. While the workpiece is cooling, prepare the cream. In a convenient bowl, combine sour cream, sugar, coffee and warm melted butter. We beat everything with a blender.
  4. We cut the dough into 3 - 4 cakes and thickly grease each with cream. We connect them, forming a dessert.
  5. Cooking glaze: combine butter, cocoa, sour cream and sugar and heat. Pour the icing that has not had time to cool down the cake without delay.

Truffle sweets and cakes are elite delicacies. But cooking them in your own kitchen, as it turned out, is not difficult. Feel free to take on the implementation of recipes and be sure - your cooking masterpiece will be appreciated.

INGREDIENTS

For the biscuit:

  • Dark chocolate (70%) - 200 g
  • Butter - 200 g
  • Sugar - 250 g
  • Eggs - 3 pcs.
  • Flour - 125 g
  • Baking powder - 2 g
  • Salt - 1/3 tsp

For cream:

  • Dark chocolate - 100 g
  • Cream (30%) - 100 ml
  • Sour cream (20%) - 75 ml
  • Powdered sugar - 100 g

For crumbs:

  • Sugar - 120 g
  • Water - 50 ml
  • Lemon juice - 1/2 tsp
  • Cocoa - 20 g
  • Butter - 50 g

For glaze:

  • Chocolate (70%) - 100 g
  • Cream (30%) - 125 ml
  • Powdered sugar - 2 tbsp. l.
  • Butter - 100 g
  • Cognac - 1 tsp

For chocolate chips:

  • Dark chocolate (70%) - 100 g

COOKING METHOD

Cooking a biscuit

  1. Melt the chocolate in a steam bath. Add butter and stir until smooth. Remove the saucepan from the steam bath and let the mixture cool.
  2. Beat the eggs with sugar with a mixer until fluffy foam. Add cooled chocolate.
  3. Separately, mix the flour with baking powder and salt, add to the chocolate-egg mixture and mix gently.
  4. We cut out a circle from parchment with a diameter like the bottom of a three-liter pan. Grease the sides of the pan and parchment with butter.
  5. Put the parchment on the bottom of the pan. Lay out the dough on the parchment. We twist the form clockwise 3-4 times - so that the dough evens out. Close the pan with a plate wrapped in a towel.
  6. Place a plate in the bottom of the larger pot. Place a bowl of biscuits on top.
  7. Cover a large saucepan with a lid and bake on the stove over low heat for 1 hour.
  8. Cool the finished cake in a 3-liter saucepan in a large bowl of cold water (20 minutes).
  9. Carefully remove the cake from the mold on a plank, cover with a large bowl and put in the refrigerator for 20 minutes.

Cooking cream

  1. Melt the chocolate in a steam bath, then cool to 40°C.
  2. In a cold bowl, beat the cream and sour cream until thick foam, gradually adding powdered sugar. Add the cooled chocolate, mix until smooth and leave for 10 minutes in the refrigerator.
  3. For truffle crumbs, heat water with sugar and cook until thickened. After 2 minutes, add lemon juice.
  4. Mix cocoa and butter. Add to prepared syrup. Place in an ice bath and stir until thickened. Pour onto parchment with a layer of up to 5 mm. Leave until completely solidified, then grind with a blender into crumbs.

Biscuit cut into 2 cakes and form a cake

  1. On the first cake we apply cream with a thickness of 7 mm and generously sprinkle with truffle crumbs. Cover with a second layer.
  2. Grease the top and sides of the cake with cream and sprinkle with powdered sugar. We put in the refrigerator for 15 minutes.

Cooking icing

  1. Heat the cream, add the butter and icing sugar and mix until smooth. Add chopped chocolate and cognac to the warm mass. Stir and cool to 40°C.
  2. Pour the icing into the center of the cake so that it flows in beautiful waves.
  3. Make chocolate chips using a chocolate peeler.
  4. Sprinkle the center of the cake with chocolate chips and truffle crumbs.
  5. We put the cake in the refrigerator for 1 hour.

see also

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