CHOCOLATE TRUFFLE CAKE
Preparation time 15-20 minutes
Preheat at 170-175°C
Baking time 180°C, 35-40 minutes
Shelf placement middle rack
Serve 2-4
Ingredients
For Chocolate Sponge
1 ⅓ cup Refined flour
½ tsp Baking soda
½ tsp Baking powder
¼ cup Unsweetened Cocoa powder
½ cup Oil
¼ tsp Vanilla essence
¾ cup Yogurt
200 gms "Nestlé MILKMAID"
For Chocolate Truffle
¾ cup Fresh Cream
⅜ cup "Nestlé MILKMAID"
2 ½ cup Dark Chocolate, chopped
¼ cup Unsalted butter, soft
For Garnish
Chocolate shavings
Gold leaf
Cocoa powder, dusting
Process
For Caramelized Milkmaid
In a sauce pot, add water in it and place the milkmaid tin into it.
Let it boil for at least 2 hours on medium flame.
Once it's done remove the tin and rest for at least 20-25 minutes.
Once the milkmaid tin settles down to room temperature, then transfer the milkmaid into the bowl for further use.
For Sponge
In a bowl, add refined flour, baking soda, baking powder, and cocoa powder, and mix well.
Now, add oil, and vanilla essence and mix it well and make sure before adding curd, that the oil is mixed properly and makes a soft batter.
Add beaten curd and mix well with the help of the cut and fold method.
Now, add the milkmaid and mix everything properly.
Grease the cake tin with butter and flour and pour the prepared batter into the cake tin.
Now, transfer it into a Kadai for baking and bake it for 35-40 minutes on low to medium flame.
For Chocolate Truffle
In a shallow pan, add fresh cream and let it cook for 1-2 minutes, add prepared caramelized milkmaid and mix it well on medium flame.
Remove the pan from the flame and add chocolate and mix everything properly.
Once chocolates are tempered properly, keep them aside for further use.
For Layering
Demold the sponge and slice it into 3 equal parts.
Now, apply caramelized milkmaid, prepared chocolate truffle, and spread equally on the bottom and middle layer with the help of a palette knife.
Now, cover it with the top layer.
Pour the truffle on the cake and spread it equally from all sides.
Now, transfer the prepared cake into the fridge to settle down.
Remove the cake from the fridge and pour the hot truffle into it.
Make sure all sides are coated nicely,
Garnish with toffee whipped cream, golden leaves, and chocolate shavings, and sprinkle some cocoa powder.
Serve cold
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