Rich Chocolate Cake with Truffle Filling
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 490 kcal | (23 %) | ||
| Protein | 6.8 g | (7 %) | ||
| Fat | 28.6 g | (25 %) | ||
| Carbohydrates | 48.3 g | (32 %) |
Ingredients
- Ingredients
- 125 milliliters milk
- 500 grams Dark chocolate
- 250 gram each of sugar and butter
- 4 eggs
- 100 grams cornstarch
- 250 grams Pastry flour
- 1 Tbsp Cocoa
- 1 packet Baking powder
- 600 grams Whipped cream
- 6 Tbsps Rum
- For garnishing
- Cocoa
- Chocolate curl (curls and chocolate truffles for decorating)
- Fat
Preparation steps
Heat the milk. Coarsely chop 100 grams (approximately 3 1/2 ounces) chocolate. Add to the milk and stir until melted. Let cool down. Beat butter and sugar until fluffy. Beat in eggs, one at a time, alternating with 50 grams (approximately 1 3/4 ounces) cornstarch. Mix remaining cornstarch, flour, cocoa and baking powder. Stir in alternating with the chocolate milk.
Spoon batter into a greased 26 cm (approximately 10-inch) diameter springform pan and smooth the top. Bake in preheated 175°C (approximately 350°F) oven for 1 hour. Cover loosely with foil during the last 15 minutes. Cool cake in the pan.
For the filling, bring cream to a simmer in a pan and remove from heat. Coarsely chop 400 grams (approximately 14 ounces) chocolate and stir into the hot cream until melted. Pour into 2 large bowls and let stand for 2 hours to cool. Cut the cake crosswise into 3 even layers. Sprinkle each layer with the rum.
Beat the chocolate mixtures about 1 minute until creamy. Place the bottom cake layer on a cake layer. Spread with 1/3 of the cream in 1 of the bowls. Repeat layers with remaining 2 cake layers and cream in bowl. Spread sides of cake with cream from second bowl. Refrigerate 1 hour.
Dust with cocoa before serving. Garnish with chocolate curls and chocolate truffles.
