Truffle Cake by Liza Glinskaya🎂 скачать в хорошем качестве

Truffle Cake by Liza Glinskaya🎂

🎂Truffle cake (calculation for a 16 cm diameter mold) 🍫Chocolate mousse: 200 g chocolate (7.1 oz, 70%) 200 ml cream (1 part, 6.7 fl.oz, 30% fat) 150 ml cream (2 part, 5 fl.oz, at least 30% fat) 🍫 Prepare the chocolate mousse. 1. Heat 1 part of the cream (200 ml), add the chocolate to it and stir to melt the chocolate. 2. Process with an immersion blender, add 2 parts of the cream (150 ml) and process again with a blender. 3. Cover with clingfilm and place in the fridge for at least 12 hours. 🍫Chocolate biscuit: 70 g dark chocolate (2.5 oz) 50 g butter (1.8 oz) 50g eggs (1 egg) 50 g sour cream (1.8 oz, fat content 15-21%) 3 g baking soda (1/2 tsp.) 3 g baking powder (1/2 tsp.) 25 g cocoa powder (1 oz) 100 g sugar (3.6 oz) 100 g flour (3.6 oz) 50 ml boiling water (1.7 fl.oz) 🍫Prepare the chocolate sponge cake. 1. Combine the egg, sour cream, and sugar in the bowl of a food processor and mix. 2. Melt butter and chocolate, mix. Add to the bowl of the food processor. 3. Combine flour, baking powder and baking soda and cocoa powder sifted through a sieve. Add to the bowl of the food processor and stir to combine. 4. Add 50 ml of boiling water and stir again. 5. Place the dough in a baking dish and send it to bake in a preheated 335F oven for 35-40 minutes. Check the biscuits when ready with a wooden skewer. 6. Take out the biscuit, leave at room temperature for at least 3-4 hours (or better overnight). 🍫Chocolate ganache: 120 g dark chocolate (4.3 oz, 70%) 160 ml cream (5.3 fl.oz, at least 30% fat) 30g butter (1 oz) 🍫Prepare the chocolate ganache. 1. Heat the cream. 2. Add the chocolate to the cream, stir and beat with a blender. 3. Add the butter and beat again with a blender. 4. Cover with cling film and leave for 2 hours at room temperature. Soaking Syrup: 200 ml milk (6.7 fl.oz) 15g cocoa (0.5 oz) 30 g sugar (1 oz) Prepare the soaking syrup. 1. Warm the milk. 2. Sift the cocoa and combine with the sugar and add to the milk. Stir to mix. 3. Strain through a sieve and leave to cool. Assemble the cake. 1. Cut off the top of the sponge cake, cut the sponge cake lengthwise into 3 cakes. 2. Line a 16cm diameter ring on the inside with bordering tape and lay the first cake on the bottom. 3. Brush the cake with syrup and spread the ganache on top. 4. Repeat the same with the other and third cake. 5. Place the cake in the fridge for 5 to 6 hours. 6. Whisk the chocolate mousse in a food processor until stiff peaks form, then transfer to a piping bag without the nozzle. 7. Take the cake out of the refrigerator, remove the ring and border tape. 8. Spread the mousse over the sides of the cake and the top. Spread the mousse randomly over the cake with a spoon. 9. Decorate the cake with chocolate petals.