Truffle Homemade Cake
6 servings
120 minutes
Truffle home cake is an exquisite dessert filled with depth of flavor and a delicate texture. Its base is a sandy crust with cocoa notes, creating a perfect contrast with the rich truffle filling. This cake draws inspiration from classic European pastry traditions, where chocolate is valued for its rich taste and velvety consistency. Vanilla and caramel notes of syrup enrich the chocolate aroma, while the airy yet dense structure of the filling makes each piece a true gastronomic delight. The truffle cake is ideal for special occasions, elegant parties, or cozy home tea gatherings.
1
For the test, mix flour (150 grams), cocoa, salt, baking powder, sugar (2 teaspoons); add butter (90 grams) and rub with hands; add one lightly beaten egg and knead the dough; roll into a ball and refrigerate for 30 minutes.
- Wheat flour: 170 g
- Cocoa powder: 50 g
- Salt: pinch
- Baking powder (raising agent): 0.5 teaspoon
- Sugar: 150 g
- Butter: 225 g
- Chicken egg: 4 pieces
2
Roll out the cold dough and place it in the mold, making a border. Cover with paper, add peas, and bake for 15 minutes at 180 degrees.
3
Make a syrup from water and sugar for the truffle filling. Lower the heat, add chocolate (135 grams) in pieces; carefully add three lightly beaten eggs (like for an omelet) to avoid curdling. Stir the mixture until everything dissolves and becomes homogeneous, then add flour (20 grams) and mix again.
- Water: 140 ml
- Sugar: 150 g
- Dark chocolate 55%: 200 g
- Butter: 225 g
- Chicken egg: 4 pieces
- Wheat flour: 170 g
4
Pour the filling onto the baked shortcrust pastry, level it, and bake for another 30-40 minutes at 180 degrees (depending on the height of the pie).
