Chocolate Cake with Dark and White Chocolate

Baking and Desserts | European cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Chocolate Cake with Dark and White Chocolate

Ingredients

Butter - 3.5 oz
Sugar - 1½ cups
Wheat Flour - 7.1 oz
10% cream - 17 fl oz
70% Dark Chocolate - 7.1 oz
Cocoa Powder - 2 tablespoons
White Chocolate - 3.5 oz
Canned Truffles - 12 pieces

Step by Step guide

Step 1

Beat the butter with half a cup of sugar and cocoa, add the flour, and knead the dough. Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for half an hour.

Step 2

Melt the dark chocolate and let it cool to room temperature. Grate the white chocolate.

Step 3

Whip the cream with one cup of sugar until stiff peaks form, mix with the melted dark chocolate, whip again, and refrigerate for 20 minutes.

Step 4

Roll out the dough as thin as possible. Transfer the dough to a springform pan, forming a border. Place in a preheated oven at 200°C (392°F) and bake for 15 minutes.

Step 5

Sprinkle grated white chocolate on the hot cake layer, reserving 2 tablespoons for decoration. Let it cool in the pan.

Step 6

Spread the chocolate cream over the cooled cake layer and smooth it out. Use a knife to draw lines from the center to the edges of the cake, marking 12 pieces. Place one truffle on each piece. Sprinkle the center of the cake with white chocolate. Refrigerate the cake for at least one hour.