Chocolate Truffle Cake

Ingredients for 1 servings:

• 800 g whipped cream, fresh
• 200 g dark chocolate
• 200 g chocolate, white
• Fat, for the shape
• 4 eggs (weight class 3)
• 100 g sugar
• 75 g flour
• 50 g starch flour
• 1 tsp baking powder
• 200 g jam (cherry jam)
• 3 sheets of gelatin
• 50 g almond(s), flakes
• Chocolate decoration (hearts)
• chocolate sprinkles
• Cookie(s), (chocolate cookies, bars)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

this cake is really worth a temptation

Please note: The truffle mixtures must stand in the cold for 3-4 hours before further processing. Heat 300g of cream. Carefully melt the dark chocolate in it. Heat 200g of cream and carefully melt the white chocolate in it. Chill both mixtures for 3-4 hours. Grease the bottom of a 26cm springform pan only. Separate the eggs. Beat the egg whites and sugar until stiff. Briefly beat in the egg yolks. Sift the flour, starch, and baking powder, then fold in. Pour into the pan and bake in a preheated oven (electric oven: 175°C / fan: 150°C / gas mark 2) for 25-30 minutes. Allow to cool. Cut the sponge cake in half. Place the rim of the pan around the bottom layer. Spread the jam on top, then cover with the second layer. Beat the dark truffle mixture until creamy and spread it on top in a dome shape. Chill. Soak the gelatin, squeeze out the excess water, dissolve it, and mix it with some of the light truffle mixture. Whip the remaining mixture, gradually beating in the gelatin. Spread it over the dark truffle mixture and chill. Toast the almonds. Whip 300g of cream until stiff peaks form and spread it over the cake. Decorate with almonds, whipped cream, chocolate hearts, chocolate sprinkles, and chocolate biscuits (bars).