Truffle heart cake

Do you want to surprise your loved one with a dessert on their birthday or wedding anniversary? Then cake “Truffle heart” just for you. Its appearance will undoubtedly impress, and its taste will not leave indifferent even the most picky gourmets.

Cake “Truffle heart” consists of many ingredients, and to prepare it you need to bake cakes, prepare cream, truffles, glaze. But do not be afraid of the complexity of the recipe, everything is simpler than it seems. Try it!

Truffle heart cake – ingredients

  • For the cake:
  • Dark chocolate – 225 g.
  • Butter – 225 g.
  • Powdered sugar – 150 g.
  • Sugar – 90 g.
  • Eggs – 4 pcs.
  • Vanilla extract – 2 tsp.
  • Blackberry jam or jam (without seeds) – 1,5 cups.
  • Cocoa powder – 90 g.
  • Flour – 2,5 cups.
  • Baking powder – 1 tbsp.
  • Salt – 1 tsp.
  • Milk – 2 glasses.
  • For the filling:
  • Cream (fat) – 80 g.
  • Blackberry jam or jam (without seeds) – 80 g.
  • Dark chocolate – 170 g.
  • Butter – 2 tbsp.
  • For the truffles:
  • Dark chocolate – 280 g.
  • Cream (fat) – 235 ml.
  • Corn syrup or molasses – 1 tbsp.
  • Butter – 2 tbsp.
  • Cocoa – 1 cup.
  • Chocolate for icing on truffles – 335 g.
  • For the icing:
  • Dark chocolate – 225 g.
  • Cream (fat) – 235 ml.

An interesting video on how to make chocolate sprinkles:

Truffle heart cake recipe

Let’s start cooking “Truffle heart” cake from cakes First, preheat the oven to 175 degrees. Take 2 forms (heart-shaped or round, but the cakes will have to be cut later), cover them with baking paper and grease them with butter. Melt the chocolate in a microwave oven, but you need to stir it periodically, bringing it to a homogeneous mass. Cool to room temperature.

Now mix the butter with the powder and sugar in the mixer bowl at medium speed until smooth for 2-3 minutes, also beat the eggs at room temperature.

Then gradually add vanilla, 1/2 cup jam and melted chocolate. Mix on low speed until smooth. Gradually add a third of sifted cocoa, flour, baking powder and salt. Mix thoroughly so that there are no lumps of flour. Then pour half of the milk at room temperature, mix and add the rest of the flour and milk in the same way. Mix all the dough until smooth.

Divide the dough between 2 forms and send them to bake for 35-40 minutes. Check with a toothpick for doneness, but do not overdo it, otherwise the cakes will be too dry.

Ready cakes can be wrapped in cling film and stored at room temperature for several days or in the freezer for several weeks.

Let’s start preparing a delicious filling for “Truffle heart” cake. Put the chocolate in a medium bowl. Mix the cream with jam in a small saucepan and, beating until smooth, heat, almost bringing to a boil. Pour this hot mixture over the chocolate and let it sit for a couple of minutes to allow the chocolate to melt completely. Then beat everything to a homogeneous mass, adding oil at room temperature. Cover the container with food film and put it in the refrigerator overnight or at least for a couple of hours so that the consistency becomes thick.

It’s time to prepare truffles for “Truffle heart” cake. Put the chocolate in a medium bowl. Mix the corn syrup/molasses with the cream in a small saucepan and, after whisking, heat it almost to a boil. Pour this hot mixture over the chocolate and leave it for a couple of minutes to melt the chocolate. Then beat everything to a homogeneous mass. Add room temperature butter and beat again. Now cover the container with the glaze with cling film and put it in the refrigerator for an hour so that the mass thickens.

We will shape our truffles. Pour cocoa into a plate. Measure out a small amount of chocolate truffle mass with a teaspoon, form a small ball and roll it in cocoa. Place on a baking sheet lined with baking paper. Repeat with remaining truffles. You should get about 45-48 pieces. If there is time, leave the truffles overnight at room temperature. If you don’t have enough time, put it in the refrigerator until it hardens.

Let’s prepare chocolate glaze for truffles. Melt the chocolate (335 g) in the microwave until smooth. Cool and roll each truffle in this mass. Then sprinkle them with cocoa on top, or if you wish, with coconut flakes and leave to dry at room temperature or in the refrigerator.

It remains to prepare the chocolate glaze for “Truffle heart” cake. For the glaze, put the chocolate in a bowl. Pour the cream into a saucepan and bring to a boil. Pour them over the chocolate, leave for a couple of minutes, and then beat everything until smooth. Cool for a few minutes.

Finally, it’s time to form ours miracle cake “Truffle heart”. Cut each cake lengthwise into 2 more parts, so you will have 4 cakes. Beat the chocolate-blackberry filling at medium speed with a mixer for 1-2 minutes so that the mass becomes lighter. Spread the filling on the cakes. If it remains, then apply it to the walls of the cake. Now spread the frosting on top of the cake.

Put the cake in the refrigerator for 10-15 minutes so that the glaze hardens. Then lay out the truffles and serve immediately. It’s ready “Truffle heart” cake.

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