ScarlettTruffle Cake
September 21st 2006 08:58
Truffle Cake
About Truffle
Truffles are a rare and delicate type of edible mushroom that grow mainly in France, Italy, Croatia and Slovenia; truffles are also collected in the United States in Oregon and Washington. Truffles grow underground among the roots of oak, elm, chestnut, pine and willow trees where they form a symbiotic relationship with their environment. Duplicating these conditions for growing truffles commercially is not feasible or cost-effective on a wide scale, hence their high price.
Truffles should not be confused with chocolate covered truffles, which are a confectionary that have no relation to mushroom truffles.
About Truffle Cake
The old French word ‘truffle’ – according to English tradition - is a dessert of sponge cake, soaked in wine, covered in macaroons, nuts and whipped cream…etc.
This double layer truffle cake is not for the faint of heart! But…if you don’t consider yourself a chocolate addict – don’t attempt this recipe. This indulgent truffle cake ideal for that special day, especially for Christmas, an anniversary, Valentine’s, Birthday…! A special cake for your special day!
INGREDIENTS
Makes a 9-inch round cake
For the cake
2 of 8½-inch diameter chocolate sponge slices
For the chocolate cream filling
330 gm dark chocolate, chopped and melted
86 gm whipping cream 35%, bring to boil
708 gm whipped cream 35%
5 gm leaf gelatine
For the dark chocolate glazing
120 gm whipping cream 35%
145 gm water
180 gm granulated sugar
60 gm cocoa powder
12 gm leaf gelatine
For the glaze
some dark chocolate glazing
some white glazing, Fruibel
1. For the Cake Base: Wrap the bottom of a 9 inch round cake ring with baking paper. Line the sides with plastic foil strip. Place a chocolate sponge slice into the flan ring. Set aside.
2. To make the Chocolate Cream Filling: Put the chocolate into a small bowl placed over a saucepan of hot water, leave until beginning to melt, then stir until smooth. Remove the bowl from the heat.
3. On the stove, heat the whipping cream until it is simmering. Pour the cream over the chocolate in the bowl. Stir the chocolate with slow rotary motions. After a few minutes of mixing, no solid chunks of chocolate should be visible. Allow the ganache to be kept at 40-45 degrees Celsius. Note that if the ganache is not hot enough, it coagulates easily when incorporating the whipped cream.
4. Meanwhile, soak the leaves gelatine in a bowl of iced water until softened, then remove and gently squeeze out the excess water. Melt the pre-softened gelatine over a pan of hot water, or place the pre-softened gelatine in microwave and heat for 20 seconds till the gelatine has fully melted. Remove from microwave and stir well.
5. Add the melted gelatine into the ganache, stir well.
6. In a large mixing bowl, whisk the whipping cream until light and fluffy. Fold into the mixture.
7. Fold and mix the chocolate mixture until smooth and shiny – Chocolate Cream Filling.
8. Using a palette knife, spread the chocolate cream against the sides of the cake ring, then evenly spread a layer at the center.
9. Place another chocolate sponge slice over the top of the filling.
10. Spread the cake with the remaining chocolate cream. Using a palette knife, level the surface. Cover with clear wrap and place the cake in the refrigerator for 6 hours until firm.
11. For the Dark Chocolate Glazing, put the water, sugar and whipping cream into a saucepan and bring to the boil, still stirring.
12. Then add the cocoa powder, stirring all the time, until the cocoa have dissolved and cook to 102 degrees Celsius.
13. Remove and cool slightly to 50 degrees Celsius. Add the pre-softened gelatine. Stir until the gelatine is melted.
14. When the mixture cool to around 35 degrees Celsius, use it for cake glazing.
15. Take out the cake from the fridge and remove the cake ring. Lift the cake, pour the dark chocolate glazing covering the cake.
16. Drizzle a few free-form lines of the hot white glazing with a spoon.
17. Using a palette knife, hand hold the two ends of the knife. Level the knife and move it towards to create marble effect.
Tips:
1. When making the chocolate cream filling, it is no need to add gelatene if the truffle cake is to be enjoyed at home. However, gelatine is a must if the cake is for take out. It is because the gelatine will prevent the cake from collapsing during the journey.
2. Before pout the dark chocolate glazing, you can lay a piece of cling film on the dish to collect the dripping chocolate glazing. Easy to clean up and glazing can be reused later.
3. It is very convenient to buy ready-made dark or white chocolate glazing in bakery ingredients shop.
**From “Five-Star Pastry by Tony Wong” **
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Comment by charles
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Charles.
Comment by migraineur
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Comment by Scarlett
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migraineur: I agree it's quite a tricky recipe, but hopefully my step-by-step guide will make it a bit easier!
Yes there are bakery ingredients shops in Sydney and there's one in Silverwater called Fermex which supplies quite a lot of ingredients.