Ingredients
For sponge cake
6 eggs
200 gram sugar
1 tsp vanillin
100 gram flour
35 gram starch
Cream
200 gram bitter chocolate
430 ml cream at least 33% fat
Syrup
3 tbsp water
2 tbsp sugar
1 tbsp liqueur
For truffle candy
200 gram chocolate
90 ml cream
1 tsp liqueur or essence
200 gram chocolate for glazing truffles and making chocolate chips
1. Sponge cake
Divide sugar into two parts.
Beat egg whites into foam, gradually adding sugar and continue beating to peaks. Beat egg yolks with remaining sugar to homogenous, almost white firm mass. Sift flour and starch, add to egg yolks and combine with 1/3 of beaten egg whites, mixing carefully. Add remaining egg whites mixing from bottom to top with smoothly and gradually.
Preheat the oven to 180 degrees, pour sponge cake dough into a deep baking tray or form, leveling with a spatula.
Make sure you pour dough only into a form already greased with oil and sprinkled with bread crumbs, or as an alternative, laid with baking paper. Bake the cake for 30-40 minutes, checking to see if it’s ready with a wooden skewer.
Do not take out sponge cake out of the oven once ready. Instead, let it cool inside with door half-open.
Take out cooled sponge cake cutting in into required number of layers.
2. Make syrup with water, sugar and liqueur.
Soak every layer in that syrup.
3. Making truffles
Melt chocolate, pour in hot cream, add liqueur or essence (almond kind, for instance) and mix until homogenous. Put into a bowl set aside to thicken. It’s even better if you leave the mass to thicken for a night. Scoop chocolate and shape into balls. You can place a nut or raisin in the center.
Melt chocolate on water bath, dip chocolate balls into melted chocolate and put on a plate to harden.
4. Prepare cream for cake
Cream consists of chocolate and cream only. You have to prepare it in advance. Heat cream until almost boiling. Add chocolate, put pan on water bath , pour in cream and stir constantly until chocolate melts completely.
Cool down the mass and place into fridge for a few hours (better for the entire night).
Whip cooled chocolate and cream, using that cream to coat layers and the entire cake on all sides.
Grate 50-70 gram of chocolate and sprinkle over cake before cream hardens in fridge, it’s really simple.
Place cake on serving plate. Enjoy!!
