Sunday, June 1, 2008
If you're chocolate lovers, you must try this one. This truffle tart is extremely rich, the mixture is so moist and the sweetness is just melted in your tongue. What I want to say here..... this is fingerlicking good and I guarantee this truffle tart will help you coming out from your stress.
The original recipe as written here is for 16 slices. Mine was made from 2/3 of the cake ingredients and I used cake form with diam. 22 cm. I could divide it into 3 layers and the cake was enough for 8 big slices. But for the filling and chocolate icing, it remained the same measurements as written here.
For the cake:
4 eatspoons hot water
175 gr sugar
1 pack vanilla sugar
100 gr flour
100 gr maizena
30 gr cacao powder
3 teaspoons baking powder
For the filling:
125 gr butter
150 gr sugar powder
100 gr cacao powder
1-2 eatspoon(s) rhum
2 eatspoons water
1 pack vanilla sugar
100 gr chocolate
cocosmilk/cream as needed (I used 6-7 teaspoons cocosmilk)
75 gr chocolate sprinkles
1. Whisk eggs & hot water with highest speed for 1 minute.
2. Gradually add sugar & vanilla sugar and whisk again for about 2 minutes.
3. Mix flour, maizena, cacao powder & baking powder.
4. Sift 1/2 of flour mix gradually into eggs mixture using the lowest speed. Do the same way with the other 1/2 flour mix.
5. Grease the cake form (dia.28 cm) and lay greaseproof paper on the bottom of the form.
6. Pour the cake mixture in the form and bake for 30 minutes on 180°C.
7. Straight after baking, remove from the form and reverse the cake on wire rack. Remove the greasproof paper too. Let it cool and then divide into 2-3 layers. Set aside.
1. Stir butter gently.
2. Mix sugar powder with cacao powder. Sift gradually in the butter. Stir gently.
3. Add egg and rhum, keep stirring and mix thoroughly.
4. Take 16 teaspoons mixture to make 16 "size of cherries" balls. Put aside in the fridge.
5. The rest of the mixture add with water & vanilla sugar. Stir thoroughly.
6. Cover the cake layers with this mixture.
1. Break the chocolate in pieces.
2. Au bain-marie on a low fire stir the chocolate to become soft.
3. Add the cocosmilk or cream in.
4. Cover the top and the side of the cake with this icing.
5. Sprinkle the side of the cake with chocolate sprinkles. Keep it in the fridge before serving.