Truffle chocolate cake

Ingredients for 1 servings:

• 650 g whipped cream
• 400 g dark chocolate (min. 70% cocoa content)
• 250 g dark chocolate coating
• 650 g butter, soft
• 1 tbsp instant coffee powder
• 250 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 200 g flour
• 1 packet of baking powder
• 30 g cocoa powder
• 4 eggs
• 100 g crème fraîche
• 75 g powdered sugar
• n. B. Cocoa powder for dusting
• 150 ml water

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 18 hours; Total time approx. 19 hours 30 minutes

not for a diet program

Bring the cream to a boil and remove from the heat. Break the chocolate into pieces and melt it, stirring constantly. Cover and chill overnight. Dissolve the coffee powder in 150 ml of water. Chop the chocolate coating and dice 250 g of butter. Add both to the coffee water and melt over low heat, stirring constantly. Let cool to lukewarm. Mix the sugar, vanilla sugar, a pinch of salt, flour, baking powder, and cocoa powder. Briefly beat the eggs and crème fraîche together and then briefly stir into the sugar and flour mixture, alternating with the chocolate coating mixture, until completely blended. Pour the batter into a greased 26 cm springform pan. Bake in a preheated oven at 150°C fan/convection oven (175°C electric oven) for about 1 hour. Let cool. The next day, cream together 400g of softened butter and 75g of icing sugar for about 3 minutes. Then quickly mix in the cold chocolate cream, spoonful by spoonful. Cut the cake base in half horizontally and spread 1/3 of the cream on the bottom layer, then place the other layer on top. Place the remaining cream in the refrigerator for about 10 minutes. Then spread one-third of the cream over the cake. Chill everything briefly again. Now fill a piping bag with the remaining cream and pipe large, close-packed dots onto the cake. Chill for at least another two hours. Dust thickly with cocoa powder before serving, if desired.