Truffle cake with white chocolate mousse

7 servings

180 minutes

Truffle cake with white chocolate mousse is a true embodiment of French pastry elegance. The rich, dense chocolate sponge soaked in the aroma of instant coffee creates depth of flavor, while the airy white chocolate mousse adds a refined sweetness to the dessert. The origins of this dessert lie in French patisseries where the combination of dark and white chocolate became a symbol of gastronomic balance. The delicate texture of the mousse contrasts with the dense base, making each bite unforgettable. This cake is perfect for special occasions and dinner parties where its rich flavor and elegant appearance captivate guests' hearts. The combination of classic cocoa, cream, and vanillin creates harmony, while chocolate crumbs add the finishing touch, turning this dessert into a work of art.

Energy value per serving

• Calories: 537.8
• Proteins: 12.7g
• Fats: 33.7g
• Carbohydrates: 46.2g

Ingredients

• Chicken egg: 6 pc
• Cocoa powder: 0.5 glass
• Salt: 1 tsp
• Instant coffee: 1 tbsp
• White chocolate: 165 g
• Butter: 3 g
• Egg yolk: 4 g
• Sugar: 2 tbsp
• Vanillin: 1 g
• Water: 0.3 glass
• Dark chocolate: 220 g
• Baking powder: 3 tbsp
• Cream 40%: 2 tbsp
• Chocolate chips: 100 g

Cooking steps

1. Preheat the oven to 175 degrees.

2. Line the cake pan with parchment paper.

3. Melt the butter, add chocolate pieces, stirring until the chocolate is melted.

   Required ingredients:

   • Butter: 3 g
   • Dark chocolate: 220 g

4. Dissolve coffee in warm water, add vanillin and salt. Add to the chocolate mixture.

   Required ingredients:

   • Instant coffee: 1 tablespoon
   • Water: 0.3 glass
   • Vanillin: 1 g
   • Salt: 1 teaspoon

5. During this time, beat the eggs with sugar for about 5 minutes (they should double in size). Add cocoa and mix until smooth. Combine the two mixtures.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Sugar: 2 tablespoons
   • Cocoa powder: 0.5 glass

6. Pour the dough into the mold and bake for 50 minutes. Sprinkle with chocolate crumbs.

   Required ingredients:

   • Chocolate chips: 100 g

7. For the mousse, break the white chocolate into pieces and mix with butter and baking powder. Microwave for 30 seconds, stirring a couple of times in between. Meanwhile, whisk the egg yolks with sugar in a heatproof bowl over a water bath for about 5 minutes until thickened. Remove from heat and add vanilla and the white chocolate mixture. Stir in 2 tablespoons of cream until smooth and cool to room temperature. Whip the remaining 1.5 cups of cream to soft peaks; fold in a third into the chocolate mixture and then the rest. Pour the mousse over the cooled base and refrigerate for an hour. Dust with cocoa powder for decoration and serve.

   Required ingredients:

   • White chocolate: 165 g
   • Butter: 3 g
   • Baking powder: 3 tablespoons
   • Egg yolk: 4 g
   • Sugar: 2 tablespoons
   • Vanillin: 1 g
   • Cream 40%: 2 tablespoons
   • Cream 40%: 2 tablespoons
   • Cocoa powder: 0.5 glass