Truffle cake

Ingredients for 12 servings:

• 6 eggs
• 30 g powdered sugar
• 100 g sugar
• 80 g dark chocolate
• 60 g flour (wheat flour)
• 100 g almonds (or other nuts)
• 1 packet of vanilla sugar
• ¼ liter whipped cream
• 80 g butter, liquid
• 100 g sugar
• 200 g dark chocolate
• some rum
• Chocolate shavings

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

worth a sin

Whisk the egg yolks with powdered sugar and vanilla sugar until frothy, then mix in the melted chocolate. Whisk the egg whites with granulated sugar until stiff peaks form and carefully mix into the remaining mixture (note: the melted chocolate should be cooled before adding the snow, otherwise it will collapse). Mix the nuts with the flour and also mix in. Grease a 26cm cake tin well and fill with the mixture. Bake at 160°C for about 45 minutes. For the frosting, bring the granulated sugar and whipped cream to a boil. Melt the butter and chocolate together and add to the hot whipped cream. Stir well and chill. Prepare the frosting at least 3 hours before use. When it’s firm enough, remove from the refrigerator, whisk again, and add a little rum. Fill the cake with the cold frosting, spread it on top, and garnish if desired. Sprinkle with chocolate shavings. This cake isn’t for weight loss, but it’s definitely worth the sin. Also perfect as a winter cake or for Christmas.