Chocolate Truffle Cake by Tarla Dalal
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This recipe will give you the satisfaction of preparing a grand dessert all by yourself, right from start to end... from sponge to decoration! At the heart of this Chocolate Truffle Cake is a richly flavoured chocolate sponge with a hint of coffee flavour. This is sandwiched and coated with a creamy chocolate ganache, and topped with juicy chocolate-coated strawberries.
Recipe Description for Chocolate Truffle Cake, Cake Recipe, Eggless Chocolate Dessert
- Combine the instant coffee powder and ¼ cup of warm water in a small bowl and mix well.
- Combine the curds, oil and coffee-water mixture in a deep bowl and mix well using a whisk. Keep aside.
- Sieve the plain flour, cocoa powder, baking powder, baking soda, sugar and salt in a deep bowl and mix well.
- Add the curd mixture and 2 tbsp of water and fold gently using a spatula.
- Pour the batter into a greased 175 mm. (7”) diameter tin lined with butter paper and dusted with plain flour.
- Tap it slightly to even out the mixture.
- Bake it in a preheated oven at 200°c (400°f) for 40 minutes. Keep aside to cool completely.
- Heat the fresh cream in a broad non-stick pan and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Switch off the flame, add the chocolate, wait for 2 minutes.
- Mix very well using a flat spoon, till the mixture is smooth.
- Keep aside to cool completely.
- Line a tray with butter paper and keep aside.
- Pour the melted chocolate in the piping bag, cut the tip of the bag (as per the thickness required)
- Pipe out different shapes and design, as per you likings on the butter paper.
- Refrigerate it for 30 minutes or till it sets.
- Peel it off the butter paper and refrigerate till use.
- Demould the cake on a flat surface and cut into two equal parts horizontally.
- Sprinkle a little the sugar syrup on the inner side of both the cake halves.
- Spread little chocolate ganache on the lower half and spread it evenly using a palette knife.
- Sandwich with the other halve of the cake, with the soaked part facing upwards and press it lightly.
- Spread the remaining ganache evenly on top and at the sides of the cake with the help of a palette knife, to cover the cake.
- Decorate the strawberry slices on the sides, place the chocolate coated strawberries over the cake and finally place the prepared chocolate decoration over it.
- Serve immediately or refrigerate till use.
- To make the sugar syrup, combine ? cup of sugar and ¼ cup of water in a broad non-stick pan and cook on a medium flame for 2 to 3 minutes.
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