Truffle cake
 
Prep time
Cook time
Total time
 
I named this cake " truffle" because it has the consistency of a truffle and even his appearence! I was inspired from Miha (www.dulciurifeldefel.ro) and, because I am a little careless, I didn't bake it and I did it cold, but, because the cream filling is boiled on bain marie, it came out wonderful! So, this is my recipe and i hope you will enjoy it!
Author:
Serves: 10
Ingredients
  • Dough:
  • 150 g biscuits (plain)
  • Chocolate cream:
  • 75 g butter, melted
  • 3 tablespoons sugar (I recommend powder)
  • 3 tablespoons cocoa
  • 110 g dark cocoa
  • 110 g sugar
  • 25 g starch
  • 6 egg yolks
  • vanilla extract
  • 75 ml milk
  • 150 g butter
  • 3 tbsp thick cream
Instructions
  1. Crush the crackers in the food processor (I had some lady fingers and biscuits so I combined them), then add cocoa and powdered sugar, homogenize and then add melted butter. Mix well until you will obtain a crumbly composition. Put the mixture into the pan with a detachable ring and press well with your hand.
  2. Chocolate cream:
  3. Mix the egg yolks with sugar until they turn white and double in volume.
  4. pour in the milk and stir it well, then add the cornstarch mixed with cocoa (prior sifted ) and mix well.
  5. Boil the composition on bain marie.Crushed crackers in food processor (I had some rusks and biscuits we combined), then add cocoa and powdered sugar, homogenised and then add melted butter. Mix well until crumbly obtain a composition. Invert the mixture into the pan with detachable ring well with hand pressure.
  6. Cream:
  7. The egg yolks with sugar until they turn white and double in volume.
  8. Then add milk and after I mixed, add cornstarch mixed with cocoa (sifted in sheets) and mix well.
  9. Boil the composition on bain marie. At first is hard, then it will soften and, in the end, it will thicken again. After about 5 -7 minutes (that much took from me until thickened), set aside and allow to cool slightly, then add the soft butter and mix well, then sour cream and vanilla.
  10. Taste the cream, and if you find it's not sweet enough, add more sugar (powdered sugar recommended).
  11. The resulting cream is poured over the biscuit dough and put in the refrigerator at least 2 hours.
  12. When cooled well, powder with cocoa and serve.
Recipe by gabriela cuisine at https://gabrielacuisine.ro/prajitura-trufa/