Truffle cake covered with chocolate shavings

Truffle cake that must be prepared the day before, with layers of chocolate sponge cake, coating truffle and chocolate shavings for decoration.
baked
cake
dessert
eggs
vegetarian
Ingredients
Servings
12
Measurement units

Ingredients for the cake batter

  • 5 eggseggs
  • 50 g70% coating chocolate
  • 90 gsoft flour
  • 100 gbutter
  • 110 gsugar
  • pulp from one vanilla bean
  • pinch of salt

Ingredients for soaking the batter

  • 0.5 small glassrum, brandy, etc.
  • 100 gicing sugar
  • 150 mlmineral water

Ingredients for the filling and coating

  • 150 g70% coating chocolate
  • 550 mlcream
  • optionalapricot jam, bitter orange jam, etc.
  • optionalsome liqueur

For decoration

  • 100 gfine chocolate shavings
  • optionalcocoa powder
Nutritional Information

Per serving

Calculated for 12 servings

Calories
494 kcal
Protein
6.5 g
Fat
35 g
Carbohydrates
39 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

The day before: Prepare the filling truffle

  1. Bring the cream to a boil in a saucepan.
  2. Stir it while it heats.
  3. Gradually add the chocolate, stirring constantly, until it comes back to the boil.
  4. Blend the mixture with an immersion blender until smooth.
  5. Transfer it to a large bowl and cover it with plastic wrap touching the truffle, to prevent a hardened layer from forming on it.
  6. Let it cool and, once cold, refrigerate it until the following day.

The day before: Prepare the cake batter

  1. Separate the yolks from the whites. You will need 5 yolks and 4 whites; discard the fifth white.
  2. Melt the chocolate in a bain-marie.
  3. Add the room-temperature butter, vanilla pulp and a pinch of salt.
  4. Beat the mixture with electric beaters until you obtain a foamy batter.
  5. Add the 5 yolks one at a time.
  6. In another bowl, whip the 4 whites with the sugar until stiff peaks form.
  7. Gradually add the whipped whites to the bowl of yolks and stir with a hand spatula, from the bottom up.
  8. Add the sifted flour, also little by little, and continue stirring with the hand spatula.
  9. Fill a piping bag with the batter and let it rest in the refrigerator for at least 30 minutes.

The day before: Bake four or five thin circles of batter

  1. Half an hour before baking, preheat the oven to 210ºC.
  2. Cut pieces of baking paper larger than the diameter you want the cake to be.
  3. Using a plate, trace its outline to draw a circle in pencil on each piece of paper.
  4. Turn the papers over so that the drawing is underneath.
  5. Butter the inner surface of the circle visible through each paper and lightly flour it.
  6. Remove the piping bag from the refrigerator.
  7. Place one paper on the oven tray and pipe a thin line of batter in zigzags within the drawing. Finish spreading the batter with a spatula.
  8. Bake at 210ºC for 9 minutes.
  9. Remove the circle from the oven and leave it on the countertop to cool.
  10. Before preparing the second circle of batter, cool the hot tray under running water on the outside of the tray, taking care not to wet the inside.
  11. Place another paper, spread the batter within the drawing and bake it.
  12. Repeat the process alternately until you have baked the 4 or 5 circles of batter you want to prepare.
  13. Once cool, trim them: place a plate over each circle of batter and, using a thin knife, remove the excess batter.
  14. Wrap them individually in tightly fitted plastic wrap and refrigerate them until the following day.

The day before: Prepare the chocolate shavings for decoration

  1. Melt the coating chocolate in a bain-marie until it reaches 45ºC.
  2. Pour 3/4 of it onto the countertop and spread it with a scraper so that it cools.
  3. When it begins to set, gather it with the scraper and return it to the bowl containing the other 1/4.
  4. Stir it to fully incorporate all the chocolate.
  5. Clean the countertop and lightly moisten it with water so that the plastic wrap adheres to it.
  6. Place a sheet of plastic wrap along the length and width of the countertop. The longer and wider it is, the better.
  7. Pour the chocolate over the plastic wrap and spread it as much as possible with the scraper, leaving a margin so it can continue to spread when you roll it with the rolling pin.
  8. Cover the chocolate with another sheet of plastic wrap, covering the same surface as the plastic wrap underneath.
  9. Roll over it with the rolling pin to spread and smooth the chocolate, from the middle toward the edges, so that it forms a very thin layer of chocolate.
  10. Let it cool until it is almost set.
  11. When it is almost set, roll up the whole thing without pressing it and refrigerate it so that it finishes setting.
  12. Once set, remove the plastic wraps and crumble the thin curved layer of chocolate to form shavings and flakes.
  13. Keep them refrigerated until the following day.

The following day: Whip the truffle and assemble the cake

  1. Remove the truffle from the refrigerator and beat it with electric beaters until you obtain a fluffy mixture.
  2. Place a first cake layer on a sheet of baking paper and spread truffle over it.
  3. Place a second cake layer on top and cover it with truffle.
  4. Continue alternately until all the layers have been used.
  5. Using a spatula, finish coating the sides and top of the cake.
  6. Decorate it with the shavings on top and around the sides.

Optional

  1. You can soak the batter circles before adding the truffle: boil the water and icing sugar for 5 minutes to make a syrup, let it cool and add a liqueur. Soak the layers with this syrup.
  2. Instead of truffle, you can fill one layer with raspberry jam, bitter orange jam, etc.
Recommendations & Tricks
  • It is quite tasty and impressive, but the process is somewhat long.
  • It must be prepared the day before.
  • They are not available anywhere and must be made. The shavings can be replaced with other ingredients, but the cake looks more presentable with shavings.
Original recipe
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    Truffle cake covered with chocolate shavings | The Catalan Table