At first, the culinary specialists gave the candy the shape of a delicious mushroom, hinting at the delicacy and rarity of the delicacy - that’s where its “mushroom” name comes from. And then they decided that there should be a lot of good dessert, and they came up with a truffle cake.

Classic recipe

The dessert in the classic version is served in its original form, not hiding its sophisticated beauty behind the decor, or additionally decorated to taste and personal preferences.

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

  • dark chocolate - 2 tiles of 100 g each;
  • perfect eggs - 5 units;
  • butter - 1 pack;
  • sugar - 1 cup;
  • coffee - 1 tbsp. l .;
  • a couple of spoons of water to dissolve 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 eggs manually with a whisk with sugar. Add cocoa, pour the mixture from the microwave here and mix everything properly.
  3. Pour the dough into a cake mold. Bake for 45 minutes at 170 ºС.

With white chocolate mousse

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

We make it from the following ingredients:

  • 1 white chocolate bar (all will go away);
  • 3 tbsp. l salted butter;
  • 4 egg yolks;
  • 2 tbsp. l (with a hill) sugar;
  • 2 cups cream (not less than 30% fat content);
  • 2 tbsp. l packaged baking powder.

What to do with the remaining egg whites? You can mix them with sugar and make meringue. And also with their help it is easy to lighten the broth.

But back to the cake:

  1. In a microwave oven, put crushed chocolate, butter and baking powder. We heat everything to melt.
  2. Whisk the yolks with sugar.
  3. Add to them a hot chocolate mixture and two tablespoons (with a hill) of cream. Mix.
  4. Whip the rest of the cream and pour into the chocolate composition, by this time it should just cool down. Mix.
  5. Mousse is ready! Pour it onto a truffle base and cool for a couple of hours.

Cooking in a slow cooker

When it comes to making desserts, the slow cooker won't let you down. It certainly does not burn anything and does not dry out. Therefore, we boldly trust this kitchen unit to bake such an exquisite dessert as a truffle cake.

What is needed:

  • sweet cream 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;
  • dark chocolate without filling - 100 g;
  • almond slices - 3 tbsp. l

Dessert is easy to prepare:

  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 baking mode.
  4. Now you need to make a fill. Break the chocolate into slices, pour the cream and melt in the microwave (30 - 60 sec). Stir the resulting composition until smooth, cool.
  5. Cover the finished base with pouring, then sprinkle with almond slices. Chocolate truffle cake is served chilled.

On a note. Almond slices can be bought or made by yourself. In the latter case, the nuts should be soaked in water for 24 hours, then thinly cut 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 the dessert, we will prepare an express cake from purchased cakes, which we will lubricate with a special cream.

To make truffle cream for a cake you will need:

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

The process is extremely simple:

  1. Heat one half of the cream and crumble the chocolate into them to dissolve.
  2. Beat the second half and add to the first.
  3. Grease the cakes with the resulting cream and lay on top of each other. Pour over the finished dessert with chocolate. That's how fast and simple. The cake is ready!

Recipe from Tatyana Litvinova

Tatyana teaches her audience to cook according to old recipes, which are far from always simple to execute. Perhaps this is precisely the secret of the amazing taste and fabulous look of the finished dishes.

The list of ingredients of Tatyana’s dessert is impressive, but the result is worth the money and effort:

  • dark chocolate - 5 tiles of 100 g each (without filling);
  • sweet cream 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;
  • icing sugar - 200 g;
  • water - a quarter cup;
  • lemon juice - 0.5 tsp (will not give 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 making crumbs. To this end, put the stewpan on the fire, pour water into it, add half a glass of sugar and lemon juice. Cook until the syrup thickens.
  2. In a bowl with a fork, mix a quarter pack of butter with cocoa. Pour syrup here. Stir vigorously until the mass cools and becomes viscous. Put it in a thin layer on parchment.
  3. Switch to the biscuit. Beat eggs with sugar (200 g) in a foam. Melt two chocolate bars and one pack of butter and pour into the eggs, leaving a cube of butter for lubrication. Add flour, baking powder, salt. Mix by hand.
  4. Two pots are needed: one larger, one smaller. Put parchment on the bottom of the 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 a smaller container in a large container and cover. Keep on low heat for 1 hour.
  5. Now make the cream. Melt the chocolate. Combine half a glass of chilled cream, sour cream, icing sugar (100 g) and beat. Pour chocolate into the resulting composition and mix.
  6. We come back to the baby. To do this, the mass of parchment should be crushed in a blender.
  7. Cut the cake into two “pancakes”. Next, form a 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 treat should also be coated with cream. After that, hold an almost ready dessert in the cold for 15 minutes.
  9. The icing remained. We combine half a glass of cream, half a pack of butter, 2 tablespoons of powder, crushed chocolate and brandy. We heat so that everything melts.
  10. Fill the cake with icing. Three remaining chocolate bar on a grater and sprinkle the cake with the resulting chips. We insist dessert in the cold for 1 hour.

How to make meringue dessert

This baking option is suitable for special occasions. Cakes are bought at the store or prepared according to the first classic recipe, but then complemented by a special, airy and delicate composition.

To prepare it you will need:

  • three medium eggs;
  • a cup 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 this algorithm:

  1. A cream is condensed milk mixed with melted butter. The last will leave a whole pack, but one tablespoon should be left for glaze.
  2. Meringues are made from egg whites. Beat them with sugar until thickened. Sweet portions are laid on the laid baking sheet, which are then baked for 90 minutes at 120 ° C.
  3. Pre-cooked cake is thinly greased with cream and spread on it meringue, pouring gaps with the same milk-creamy sweet composition.
  4. It was only a matter of glaze. But this problem is solved - they melt the chocolate with the addition of butter and pour the cake on it. Gourmet dessert in the refrigerator for 2 hours.

On a note. Meringues form an ordinary plastic bag. For this purpose, put the mixture into it, cut off a small corner and squeeze through it future "bezeshki".

Cake Truffle Sour Cream

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

To execute it, you will need:

  • half a bar of dark chocolate;
  • sugar - 0.5 cups in cream, one at a time to the base and glaze;
  • 20% sour cream - 0.5 cups in cream, one each in a base and glaze;
  • 0.5 tsp soda;
  • 1.5 cups sifted wheat flour;
  • peasant oil - 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 tbsp. l freeze-dried coffee;
  • 1 egg

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

Getting started creating each:

  1. Rub the egg with sugar, add sour cream, soda. In a separate bowl, combine cocoa with flour and pour the resulting composition into a sour cream mass. Mix.
  2. With crushed cookies, sprinkle the bottom of the 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 dish we combine sour cream, sugar, coffee and warm melted butter. Beat everything with a blender.
  4. Cut the dough into 3 to 4 cake layers and each thickly grease with cream. Connect them to form a dessert.
  5. Prepare the icing: combine and heat the butter, cocoa, sour cream and sugar. Pour the cake without time to cool the icing without delay.

Truffle sweets and cakes - goodies from the category of elite. But to cook them in your own kitchen, as it turned out, is not difficult. Feel free to take the implementation of recipes into life and be sure - your culinary masterpiece will be appreciated.

Similar:More from the author: