Probably each of us loves sweets. sweets, cakes - all this comes from childhood. But whoever tastes such a delicious, sweet, exquisite and nutritious Truffle cake at least once will fall in love with it forever. He is one of the most popular in cooking. The recipe for such a delicacy is quite simple: you just need to take a biscuit, Charlotte cream and truffle crumbs. Of course, the latter can cause some difficulties, but it is often replaced with grated chocolate or sweets. Today we will talk about how to cook Truffle.
Classic recipe (GOST)
Ingredients: six eggs, one hundred and fifty grams of sugar, five tablespoons of flour, one spoonful of starch. For syrup: one hundred and eighty grams of water, one hundred grams of sugar. For truffle crumbs: one hundred and eighty grams of sugar, eighty grams of water, half a spoonful of lemon juice, one spoonful of butter, two tablespoons of cocoa. For Charlotte cream: two hundred and ten grams of butter, one hundred and eighty grams of sugar, one yolk, one hundred and twenty grams of milk, as well as a bag of vanilla sugar, one spoonful of brandy, one spoonful of cocoa.
Making a biscuit
The "truffle" one we are considering begins with the preparation of the cakes. To do this, first, the whites are separated from the yolks. Beat one hundred grams of sugar with the yolks into a cool mass. Whisk the whites with the rest of the sugar until a white foam forms. Gently mix the two mixtures, add flour with starch and mix with very light movements from the edges to the center. The finished dough is poured into a mold covered with parchment paper and baked for forty minutes. The cake is cooled for eight hours so that it does not crumble during cutting.
Preparation of Charlotte cream
The yolk, sugar and milk are mixed. This mixture is put on fire and brought to a boil, stirring constantly. Then they boil for five minutes, during which time large white bubbles should appear. Then put sugar, turn off the stove and cool, stirring occasionally. Cooking further truffle To do this, beat the softened butter, gradually adding cold syrup to it. Then they add cocoa, brandy and continue to beat. The cream should be smooth, thick, even and shiny.
and truffle crumbs
The syrup is prepared as follows: put sugar in a bowl of water and boil. Then the syrup is cooled. Then they begin to cook the crumb. To do this, boil water with sugar and cook for ten minutes, periodically removing the resulting foam. Lemon juice is added a few minutes before cooking. The dishes are placed in ice water and cooled, stirring occasionally. Then beat the mass with a mixer until it thickens and turns white. Then add cocoa and butter. The crumb is rubbed on a coarse grater. It can be replaced with grated chocolate.
Cooking chocolate chips
Melt the chocolate over low heat and pour it onto a baking sheet. Then it is leveled so that its thickness is three millimeters. This mass should harden. Only after that, a spoon is passed over the chocolate, making the so-called "curls" to decorate the cake.
Assembling the cake
Then they begin to collect the Truffle cake. To do this, the cake is cut into two or three parts, each of which is then impregnated with chilled syrup, carefully coated with cream. Then they form a cake, coat it with cream on all sides, crush it with truffle crumbs or chocolate "curls". Sweet dessert is ready!
Cake "Truffle sour cream"
Ingredients: one egg, one glass of sour cream, half a spoonful of soda, slaked with vinegar, one and a half glasses of flour, one hundred grams of cocoa. For cream: two hundred grams of butter, half a glass of condensed milk, fifty grams of cocoa. For one glass of sour cream, one glass of sugar, instant coffee to taste. For icing: one spoonful of cocoa, one spoonful of sour cream, one spoonful of sugar, one spoonful of butter.
Dough preparation
Before making the "Truffle" cake, the recipe for which we are considering, it is necessary to prepare the dough. To do this, beat the eggs with sugar, add sour cream, soda, flour and cocoa. The mass is thoroughly mixed and poured into a mold, which is preliminarily greased with oil. The cakes are baked for forty minutes. Over time, the large cake is cut into three parts.
Cream preparation
Truffle cream is prepared as follows: soft butter is stirred with condensed milk, cocoa is added and beat well.
Coffee cream can be prepared like this: mix sour cream with sugar, whisk, then add instant coffee. This mass is heated, stirring occasionally, and brought to a boil. Then add butter and beat thoroughly.
Making the icing and shaping the cake
"Truffle" cake, recipe with photo attached, almost done. It remains to prepare the icing and form the dessert. The glaze is done as follows: all prepared ingredients are mixed, heated, and then ground until smooth.
The cakes are greased with cream one by one. A cake is formed, which is then greased on all sides with one of the creams, poured with icing on top and sprinkled with grated sweets.
"Truffle" chocolate cake
Ingredients: one hundred twenty grams of flour, one hundred twenty grams of sugar, four eggs, half a spoonful of soda, slaked with vinegar. For impregnation: one hundred grams of sugar, one hundred grams of water. For the cream: one hundred and eighty grams of butter, thirty grams of eggs, one hundred and sixty grams of sugar, one hundred grams of milk, one packet of vanilla sugar, one spoonful of brandy, twenty-five grams of cocoa. For crumb: eighty grams of fondant, twenty grams of cocoa, fifty grams of butter.
Dough preparation
"Truffle" cake is very easy to prepare. First, the dough is made. So, the eggs are thoroughly beaten with sugar until a light thick mass is formed. Add vinegar slaked soda and mix gently. Then flour is put into this mixture, thirty grams of which is replaced with starch. Stir from rim to center, pour into a greased pan and bake until tender. Then the cake is left for eight hours to stand.
Preparation of syrup and crumbs
For syrup I take water, pour sugar into it, boil and cool. The crumb is prepared as follows: the fondant is melted, mixed with a small piece of butter, without heating too much. Then add cocoa and mix everything quickly. The hardened mass is rubbed on a grater.
Cream preparation
Not a single Truffle cake is complete without cream. To prepare it, you need to mix thirty grams of protein and milk, and then strain. Pour sugar into this mixture and bring it to a boil, then cook for five minutes. During this time, the cream should thicken. It is poured into a bowl and cooled, stirring occasionally. Beat butter with vanilla into a fluffy mass, add cooled syrup in small portions, whisking constantly. When half of the syrup remains, add cocoa to the mixture and beat again. At the end, pour in brandy. The finished cream should keep its shape well.
Cake shaping
The biscuit is cut into two or three cakes, each of which is watered with syrup. Apply cream on the bottom cake, cover with the top one and coat the whole cake with the same cream. Sprinkle with crumbs on top, and then sprinkle the sides of the dessert with it. The finished treat is placed in a cold place. Decorate the cake with grated chocolate or sweets.
Such a sweet, delicious and exquisite dessert will surely please everyone. It can be prepared for various holidays or just on weekends.
The girls from the forum made this cake and touted the truffle cream. Well, I was tempted ... Only I wanted a chocolate biscuit. Chose
It turned out such a delicious cake! And chocolate chocolate! Even me, who does not recognize almost any cakes besides honeymen, really liked it!
Preparation:
I baked it. Form 24 cm (it would be better if I took 26)
I will dwell on the cream in more detail.
For the cream you will need:
- 150 g nougat
- 200 g dark chocolate
- 500 g whipping cream
I have not seen nougat in Egypt. Instead, I took Nutella chocolate spread.
And such a chocolate icing (210 g)
Glaze melted in a water bath 
Cream 500 ml such 
Whipped cream 
Mixed melted chocolate and nutella (nutella melted in hot chocolate) 
She mixed it up. The cream is ready! It tastes like chocolate ice cream ... 
I cut the cake into three parts. I smeared two cakes with cream, covered with a third. And I put it in the refrigerator for the night, because it was already night, and went to bed ...
In the morning I made a chocolate icing (I melted 150 g of chocolate, poured 150 g of 35% cream into it, mixed until smooth) and poured it over the cake.
Decorated on top with chocolate chips, marmalades, sides with a chocolate grill.
The taste is amazing! Soft, light cake!
Yes, yes, easy! Because the cream is almost imperceptible and just melts in the mouth ... 
I can imagine how much pleasure chocolate lovers will get by eating this cake!
Enjoy your tea!
Handmade Truffle Cake is a great gift not only for the hero of the occasion, but also for anyone present at the holiday!
Truffle cake is made from chocolate sponge cakes, greased with an impressive amount of chocolate cream - incredibly tasty, tender and!
Depending on the baking dish you have, the dessert can consist of three or even four layers and be higher, or two layers, but be large in diameter, as in the photo.
Truffle cake
Ingredients:
for chocolate cakes:
- dark chocolate - 200 g,
- butter - 200 g,
- chicken egg - 4 pcs.,
- natural yogurt - 150 ml,
- flour - 150 g,
- cocoa - 25 g
- baking powder for dough - 1 tsp.,
- icing sugar - 100 g,
- salt - 1/4 tsp
for chocolate cream:
- dark chocolate - 200 g,
- butter - 50 g,
- icing sugar - 100 g,
- sour cream (fat content 20%) - 300 ml.
For decoration:
- confectionery caramel "Stars" - 1 tbsp. l.
Cooking process:
Cooking chocolate cakes
Pre-sift the flour (it is desirable that the cake is as airy as possible). Add baking powder, cocoa, powdered sugar, butter softened at room temperature, eggs, yogurt and salt to the flour. Mix.
Chop the chocolate into slices - if you are using chocolate bars, into small pieces using a knife - if the chocolate is molded in bulk.
Put it in a container and melt in the microwave for 1 minute, turning it on at low power. The time can be adjusted depending on the power of the microwave oven. The chocolate should melt completely.
Pour melted chocolate into the dough. Beat the mixture with a mixer. As a result, you should get an even, homogeneous brown mass.
Prepare a baking dish (preferably split) by greasing the bottom and sides with vegetable oil. Place the prepared chocolate dough into the mold.
Bake the cake in a preheated oven at 180 ° C for 30 minutes. Check the readiness of the cake with a match; when piercing it, it should remain clean, without traces of damp dough. If necessary, increase the baking time by 5-10 minutes.
Remove the cake from the oven and allow to cool completely.
Cut the chocolate base into two, three or four layers in thickness.
Making truffle cake cream
Melt the chocolate in the same way as described above. Cool slightly, add softened butter, stir until smooth.
Mix sour cream with powdered sugar (whipping with granulated sugar is allowed). Combine the chocolate and sour cream components, mix very thoroughly.
Assembling the cake Truffle
Grease each crust with a generous portion of chocolate cream and spread it evenly over the entire surface using a knife or silicone spatula. Leave a little cream on the sides. Lay the cakes one on top of the other, grease the sides of the cake, sprinkle the top with caramel stars.
Put in the refrigerator for at least 4 hours so that the cakes have time to soak well. 
Currently, the assortment, the abundance of various varieties and types of confectionery creams amazes, makes you wonder. However, not all of them are popular. As for the truffle cream, it is considered one of the most beloved, demanded and delicious. Truffle cream is used by housewives and professional confectioners. The main advantage, the highlight of such a chocolate cream, is its royal, refined and delicate taste. It has a light, soft velvety and creamy chocolate note. An important plus is the easy, fast and incredibly simple preparation of an exquisite confectionery delicacy.
Features of the confectionery
Any recipe for a cake, pastry requires the preparation of a special cream. With its help, you can perfectly decorate any confectionery, give it individuality, make it a real masterpiece. Cake cream performs a number of important functions, besides the fact that the product becomes juicy, tasty and soaked, the chef is able to make a bright accent on the appearance and design.
In order to properly prepare a delicious cake cream, you will need an appropriate recipe. It is important to remember that any cream is produced by whipping; as a result, a delicate and airy sweet mass is formed. Given the different technologies, creams are divided into several varieties:
- custard;
- proteinaceous;
- oil;
- creamy sour cream.
As for the creamy consistency, it can be determined by the amount of water and fatty phase. Truffle cream has a special recipe, as well as some tricks that are important to know about. The name of the cream excites imagination not only in children, but also in adults, as bright, beautiful and mouth-watering pictures of cakes, pastries with truffle cream appear in the head. It is often associated with the food of the gods, namely chocolate. Considering that chocolate contains special substances, it can cause euphoria. It is important to know that a lack of chocolate in a person's diet can cause depression.
Important! Truffle cream is not only very tasty and appetizing, but also versatile, as many recipes suggest using it.
In simple terms, it goes well with all pastries. This cake cream will enrich shortbread, biscuit, custard and even puff pastry. The advantage is that it doesn't take too long to cook. Most importantly, you do not need specific knowledge, skills and abilities.
You can apply any recipe for cooking this cream for a cake, but it is best to turn your attention to the most delicious, famous, which are used by many hostesses. When you get the hang of it, you can independently change the recipe, add what you see fit. It is worth remembering that such zests are not the original, but just an interpretation. This question also applies to the number of ingredients used, so it can vary in different directions.
Technology of classic preparation of delicacies
You will need an enamel or metal saucepan, into which you need to pour 200 milliliters of thirty percent cream. Send the pan over low heat, heat to eighty degrees, but no more. In simple words, the cream needs to be warmed up, not boiled, these are different things!
Then remove the container from the stove, chop 250 grams of good dark chocolate, add to the warm cream. Stir the mixture in a circular, flowing motion to dissolve the chocolate completely. First, remove the butter from the refrigerator, it is important to use a high percentage of fat content. The butter must be soft before adding it to the creamy chocolate mixture. Stir well. To get an attractive and delicate aroma, pour in 40 milliliters of brandy, stir gently.
The resulting cream must be refrigerated for five hours. It is advisable to cook it in the evening, so that the cream for the cake can be infused overnight, and in the morning to complete all preparations. When the mass has cooled enough, beat it at high speed with a blender or mixer to get an airy, light consistency.
Truffle-creamy option
A difficult cooking method can be simplified a little, but the result will not deteriorate. The technology is extremely simple and straightforward.
Take 200 grams of quality dark chocolate, chop it, then melt in a water bath. You will need about 170 grams of Nutella or nougat chocolate spread. With the help of such a paste, the taste will turn out to be very bright and rich, so use a similar trick when cooking.
Chilled cream thirty percent (500 milliliters) must be whipped so that the correct consistency is obtained. Be careful not to transform the cream into butter, so don't overdo it. It is important that the cream does not separate into fat and liquid!
Wait for the chocolate mass to cool, then add it to the cream. Using a wooden spatula, stir thoroughly until an airy, tender, light consistency. The appearance of the finished truffle product should be smooth, silky, attractive and shiny.
The finished product is great for confectionery masterpieces, and can also happen as an independent dessert, because its taste is similar to ice cream. If it will be an independent dessert, then, according to leading pastry chefs, it should be placed in the refrigerator in tins for twenty minutes. Before serving the dessert to the table, it is advisable to decorate it with grated chocolate, fruits, berries and nuts, lemon and mint, whipped cream. It depends on the imagination and creativity of the culinary specialist.
Summing up, we can say that every housewife should have her own recipe for such a chic and tasty cream, since this is a real find. The dessert turns out to be divinely tasty, refreshing and invigorating. Bon appetit, everyone!
Among the many varieties of pastry creams, it is truffle cream that is in greatest demand. This velvety-delicate creamy taste with spicy chocolate notes evokes real culinary delight and euphoria.
Having tasted such a dessert at least once, you will want to eat it over and over again. Fortunately, it has a simple recipe so it's easy to make at home.
conditions.
Secrets of truffle cream
Confectionery cream has become an integral part of any dessert. It is with his help that a cake, biscuit or roll becomes tasty and juicy, and the pastry chef has the opportunity to focus on the appearance, create an original design, since it is the design and correct presentation that make any delicacy appetizing and seductive.
The cream itself is a semi-finished product. The technology for its creation is very simple: just beat the necessary ingredients into a fluffy homogeneous mass. Among the most popular types of impregnations are custard, protein, creamy sour cream, butter. They vary slightly in consistency due to the different proportions of the main ingredients.
Truffle cream, like other varieties, is used to make fillings for pastries, cakes, tubes, eclairs, and baskets. It goes well with puff, shortbread, biscuit dough, adding a bright chocolate touch to a delicate dessert. By the way, it is this cream that is the basis of truffle sweets, which is why it is called that. It is glazed with chocolate, giving a rounded shape in the form of small balls, and then rolled in cocoa powder, nuts or waffle crumbs are added.
In Soviet times, cone-shaped truffle sweets with a fairly hard frozen filling were made in the domestic open spaces, which made them different from their foreign counterparts. In the West, as now, sweets with softer and liquid chocolate filling were popular.
Homemade recipes
The technology for making truffle cream is quite simple, which means that even a novice culinary specialist can cope with the task. For those who have never prepared an exquisite dessert for the first time, it is recommended to use the classic recipe with a photo presented on the site. In the future, you can experiment with proportions, add or replace old ingredients with new ones.
Classical
To prepare a traditional truffle cream you will need:
- 250 g dark chocolate;
- a glass of cream with a fat content of 30%;
- 80 g butter;
- 35 ml of cognac.
To prepare, follow the step-by-step instructions below.
- Heat the cream, but do not bring to a boil (the optimum temperature is 80-85 degrees), remove from the stove.
- Add chopped chocolate, stir until completely dissolved.
- Add butter, melt in cream and chocolate.
- Pour in brandy, stir.
- Send the mixture to cool in the refrigerator for 5 hours.
- Beat with a mixer.
The result should be a light air mass. You can also beat it with a whisk, but it will be more difficult to achieve the desired result manually. Instead of butter, it is allowed to use a spread, only the taste of the cream will not be as refined as in the original recipe.
You can serve it as a separate dessert in a bowl. If you wish, you can fill baskets, tubes or eclairs with truffle cream, or make a roll of biscuit dough. This impregnation will make the cakes much juicier and tastier. The dough recipe is very simple.
- Beat 3 eggs, separate whites from yolks.
- Beat the whites with 150 g of powdered sugar with a mixer. It is easy to check the readiness: the mass should not drain from the whisk.
- Without stopping whisking, add the yolks to the lush mass.
- Sift the powder through a sieve, pour into the dough, stir thoroughly.
- Put on a baking sheet, smooth with a wooden spatula, bake for 12 minutes at 170 degrees.
- Take out the browned dough, spread the truffle cream on the cake, roll up, trim the edges.
After the appetizing roll has cooled down, it can be cut into portions and served with tea.
With "Nutella"
Such a cream is great for decorating pastries, and as an independent dessert. To create it, you need only three ingredients:
- Nutella - 1 glass
- cream cheese (cream cheese) - 230 g;
- whipped cream - 230 g.
The cooking process is quite simple.
- Place Nutella in a deep bowl.
- Add cream cheese there and beat with a mixer until it becomes smooth.
- Add cream and stir well.
The cream should turn out to be shiny and silky in appearance, the consistency should be airy. After cooling, you can immediately start decorating cakes, rolls and pastries or, for example, berries, as shown in the photo.
If you plan to serve the cream to the table as a separate dessert, it is recommended to send it to the refrigerator for half an hour. The mass will harden and can be cut into portions. You can decorate an exquisite and delicate delicacy with a mint leaf, chocolate chips. Such a dessert will not leave indifferent any sweet tooth and will become the real pride of the hostess.
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