Whiskey and truffle cake
- 1/8 l Milk
- 100 g Dark chocolate
- 250 g Butter or margarine
- 250 g Sugar
- 1 packet Vanillin sugar
- 1 pinch Salt
- 4 eggs (size M)
- 100 g Cornstarch
- 250 g flour
- 50 g cocoa
- 1 packet baking powder
- 500 g whipped cream
- 400 g Dark chocolate
- 125-150 ml Whiskey
- 2 EL cocoa
- fat
105 minutes
easy
- 1.
- Heat the milk. Roughly chop the chocolate, remove the milk from the stove and melt the chocolate in it. Let cool down. Beat the fat, sugar, vanilla sugar and salt until frothy. Stir in eggs one at a time, alternating with 50 g cornstarch. Mix the remaining cornstarch, flour, cocoa and baking powder and briefly stir in together with the chocolate milk. Put the dough in a greased springform pan (26 cm Ø) and smooth it out. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for about 1 hour. Cover at the end of the baking time, if necessary. Let the bottom cool down. For the truffle cream, heat the cream in a saucepan and remove from the stove. Roughly chop the chocolate and melt in the hot cream while stirring. Put in a mixing bowl, let cool and chill for about 2 hours. Cut through the chocolate base once and drizzle with whiskey. Place a cake ring around the bottom. Beat the chocolate mass with the whisk of the hand mixer in 1-2 minutes until creamy. Approx. Spread 1/3 of the truffle cream on the lower base and cover with the second base. Remove the cake ring and coat the cake with another third of the cream. Put the remaining cream in a piping bag with a star nozzle and decorate the cake with 12 large tuffs. Put the cake in a cool place until decorated, but at least 1 hour. Take the cake out of the fridge 20-30 minutes before serving and dust with cocoa. Makes 12-16 pieces
- 2.
- With 16 pieces
- 3.
- Waiting time approx. 4 hours. Photo: Först,
1 portion approx:
- 600 kcal
- 2520 kJ
- 7 g protein
- 36 g fat
- 50 g carbohydrates
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