Truffle mass cake

6 servings

90 minutes

Truffle mass cake is an exquisite dessert of Italian cuisine that combines the rich taste of chocolate with the delicate texture of sponge cake. Its origins trace back to the traditions of making truffle sweets inspired by classic candies. In this recipe, the soft sponge is soaked in a creamy chocolate glaze, creating a harmonious blend of flavors. The added prunes provide a slight tartness and depth, while the rose decoration made from fondant turns this cake into a true work of art. It is not covered with cream, allowing the fondant petals to hide all imperfections and create an elegant appearance. This dessert will be the centerpiece of any table, delighting guests not only with its taste but also with its aesthetics. A magnificent option for special occasions when you want to impress loved ones with a refined and original treat.

Energy value per serving

• Calories: 669.1
• Proteins: 8.9g
• Fats: 35.5g
• Carbohydrates: 79.7g

Ingredients

• Sugar: 1 glass
• Chicken egg: 2 pc
• Wheat flour: 1.5 glass
• Vegetable oil: 0.5 glass
• Soda: 1 tsp
• Vanillin: pinch
• Cocoa: 2 tbsp
• Butter: 100 g
• Condensed milk: 0.5 jar
• Chocolate: 0.5 pc
• Prunes: 50 g

Cooking steps

1. We prepare the biscuit in the microwave in 5 minutes: mix 2 eggs and 1 cup of sugar, beat well. Add 0.5 cup of vegetable oil, 1.5 cups of flour, 1 teaspoon of baking soda, 2 tablespoons of cocoa, and vanillin. Beat again, bake in a microwave-safe mold about 22 cm for 5 minutes at full power.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 1 glass
   • Vegetable oil: 0.5 glass
   • Wheat flour: 1.5 glass
   • Soda: 1 teaspoon
   • Cocoa: 2 tablespoons
   • Vanillin:  pinch

2. Meanwhile, we prepare the filling for the truffle mass: melt 100 grams of butter with 0.5 chocolate bar, then add 0.5 can of condensed milk. Mix.

   Required ingredients:

   • Butter: 100 g
   • Chocolate: 0.5 piece
   • Condensed milk: 0.5 jar

3. Let the biscuit cool slightly, and while warm, cut it into small squares, mixing with the filling so it can be molded. If necessary, add condensed milk. I also added chopped prunes.

   Required ingredients:

   • Condensed milk: 0.5 jar
   • Prunes: 50 g

4. Now we shape the base for the rose from the truffle mass - a cone, and leave it to set in the fridge. It took me 15 minutes to bake and prepare the cone base.

5. I didn't cover the top of this cake with cream, as is usually done for fondant cakes, because the rose petals will hide all the imperfections. We roll out the fondant — our petals will be round, sometimes I cut the bottom and leave a semicircle. Using a ball tool, we make the edges of the petals thin.

6. We start from the top. We place a small round piece of fondant on the top of the cone. Then we add the first petals, which we do not bend. I had 3 of them.

7. Next, we fold the edges.

8. We continue to layer the petals until we have a rose. The decoration took just over 1 hour.