Truffle cake with white chocolate mousse
8 servings
150 minutes
Truffle cake with white chocolate mousse is an exquisite dessert embodying the harmony of rich chocolate flavor and delicate airy mousse. The layers are made from dark chocolate, cocoa, and coffee, creating a deep aroma with light coffee notes. The white chocolate mousse gives the cake a silky texture and a gentle sweet aftertaste. This dessert is inspired by European pastry traditions that combine sophistication and richness of flavor. It is perfect for festive occasions and romantic evenings when one wants to indulge in true gastronomic luxury. Served chilled, often decorated with cocoa powder that highlights its velvety texture. Each piece is a smooth dive into the world of sweet pleasure where each ingredient plays its role in creating an unforgettable symphony of taste.
1
Preheat the oven to 175 degrees.
2
Line the cake pan with parchment paper. Melt the butter in a saucepan, add chocolate pieces, and stir until the chocolate is melted.
- Butter: 230 g
- Dark chocolate: 220 g
3
Dissolve the coffee in warm water, add vanillin and salt, and mix it all into the chocolate mixture.
- Instant coffee: 1 tablespoon
- Water: 0.3 glass
- Vanillin: 2 teaspoons
- Salt: 1 teaspoon
4
First, beat six eggs with one cup of sugar for about 5 minutes (they should double in size). Add cocoa powder and mix until smooth. Then combine these two mixtures.
- Chicken egg: 6 pieces
- Sugar: 2 tablespoons
- Cocoa powder: 0.5 glass
5
Pour the dough into the mold and bake for 50 minutes.
6
Next, mousse. Break the white chocolate into pieces and mix with 3 tablespoons of butter and baking powder. Send it to the microwave for 30-50 minutes, stirring a couple of times in between. Meanwhile, beat 4 egg yolks with two tablespoons of sugar in a heatproof bowl. Place it over a water bath. Keep it on steam for about 5 minutes until thickened. Remove from heat and add 1 teaspoon of vanillin and the white chocolate mixture.
- White chocolate: 165 g
- Butter: 230 g
- Baking powder: 3 tablespoons
- Egg yolk: 4 pieces
- Sugar: 2 tablespoons
- Vanillin: 2 teaspoons
7
Pour in 2 tablespoons of cream and mix until smooth. Cool to room temperature.
- Heavy cream: 1.1 glass
8
Whip the remaining 1.5 cups of cream to soft peaks. Fold in 1/3 of this cream into the chocolate mixture, then add the rest.
- Heavy cream: 1.1 glass
9
Pour the mousse over the cooled base and refrigerate for 1-2 hours.
10
For decoration, sprinkle with cocoa powder.
- Cocoa powder: 0.5 glass