Truffle cake

Truffle cake

Truffle cake is the ultimate chocolate dream.  The airy sponge cake is spread with a rum syrup and layered with creamy ganache.  No one can resist this recipe! 

INGREDIENTS

FOR THE CREAM

300 g dark chocolate couverture
600 g cream
50 ml milk
2 tbsp rum

FOR THE DOUGH

50g butter
6 eggs (size M)
150g sugar
1 pinch of salt
130 g wheat flour (Type 405)
30 g baking cocoa

ASIDE FROM THAT

100 ml water
50 ml sugar
4 tbsp rum
100 g dark chocolate couverture

PREPARATION

1st step
For the cream, roughly chop the couverture the day before and put it in a mixing bowl.  Bring the cream, milk and rum to the boil in a saucepan. 

Pour the hot cream mixture over the couverture and let it melt while stirring occasionally.  Mix the truffle mixture once with a hand blender, cover and leave to solidify in the refrigerator overnight.

2nd step
The next day, preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line the bottom of a springform pan (Ø 26 cm) with baking paper.  Melt the butter and set aside. 

Beat the eggs, sugar and salt in a mixing bowl with the whisk of a hand mixer for about 5 minutes at the highest level until frothy.  Mix the flour and cocoa in a bowl, then carefully fold into the dough.  Finally stir in the cooled butter.

3rd step
Pour the dough into the prepared form, smooth it out and bake in the lower third of the preheated oven for about 40 minutes.  Immediately after baking, cut the sponge cake out of the tin, turn it out onto a baking rack lined with baking paper and let it cool completely.