Happy Easter Everyone!!! On the occasion of Easter i got an opportunity to meet few of my old time friends, with whom i had spent my life’s best years. My best friend traveled all the way from Ratlam to visit us… nothing can be more blissful than spending a moment with old friends and re-living the good times spent. And what better way to celebrate the occasion than having a luscious, ganache glazed truffle cake with filling of chocolate , nuts and cherries….complete bliss!
A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate, icing sugar, cocoa powder or chopped toasted nuts (typically hazelnuts, almonds or coconut), usually in a spherical, conical, or curved shape. Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, berries, or other assorted sweet fruits, nougat, fudge, or toffee, mint, chocolate chips, marshmallow, and, popularly, liqueur.
I tried making it with a middle layer filling of ganache, chocolate, cherries and almonds. The almonds can be replaced by other nuts like hazelnuts, apricots etc.
Prep Time | 20 minutes |
Cook Time | 45 minutes |
Servings |
portion
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- 1 cup All purpose Flour
- 1 1/2 cups sugar Powdered
- 4 Eggs
- 1 cup Butter - (melted)
- 6 tbsp Cocoa powder
- 4 tbsp Curd Thick
- 1 tsp Baking powder
- 3 tsp Vanilla essence
- 2 cups Dark chocolate - (chopped)
- 1 cup Cream - ( i used Amul fresh cream)
- 2 tbsp Butter
- 3 tbsp Icing sugar
- 1/2 cup Water
Ingredients
For the cake:
For dark chocolate ganache:
For sugar syrup :
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- Sieve all purpose flour, cocoa powder and baking powder together in a large bowl and keep aside.
- In a bowl or a blender mix the sugar and butter well till they are well combined.
- Now add two eggs at a time and keep whipping till it becomes a smooth and creamy batter.
- Add vanilla essence to it and mix well.
- Now start adding the dry ingredients to the wet ingredients slowly to make a smooth and fine chocolaty batter.
- Add thick curd in the batter and mix well.
- Grease a 7 inch baking tin and dust with some flour.
- Pour the entire batter into the pan and tap it gently to settle the air bubbles.
- Pre heat the oven at 180 degree C and bake the cake for around 30mins or till a tooth pick comes out clean.
- Allow the cake to cool down completely.
- Now cut the cake horizontally into two parts from the center. (If u have two similar sized baking tins then u can divide the given ingredients into half and bake two individual cakes too)
- Once the cake is cooled completely, combine the ingredients of the sugar syrup and drizzle it over both the cakes with the help of a silicon brush. This will keep the cake moist and spongy.
- Chop the dark chocolate and keep aside in a bowl.
- Heat cream till bubbles appear in it and pour all over the chocolate pieces covering it completely.
- Add butter and set aside for 5-6mins.
- Now using a hand whisk mix the ganache well. Make sure there are no lumps.
- Refrigerate the ganache for 20-25mins before use.
- Take half cup of chopped almonds and dry roast. Keep aside to cool.
- Now with a clean spatula, apply ganache on one piece of the cake generously.
- Sprinkle the chocolate shavings all over the it.
- Spread chopped cherries and some roasted almonds over it and place the second piece on it. Press it well.
- Take out the ganache from the refrigerator and spread all over and around the sides of the cake with an offset spatula.
- ( Note: If the ganache gets too sticky u2013 Boil 2 cups of water in a pan. After every few strokes with the offset spatula, dip the spatula in the hot water and wipe it clean. Smoothen the ganache with the hot spatula to get a perfect finish.)
- Coat the chopped roasted almonds all over the sides of the cake. Slightly press them with your palm so that they get properly stick to the ganache.
- Now take a star tip and a pastry/piping bag. Put the left over ganache into it.
- Pipe 3 big rosettes diagonally in a row.
- Draw thin lines with a small round tip nozzle
- Drops few silver balls randomly all over the cake.
- Place the whole cherries in between the rosettes and sliced ones around it to make a floral pattern.
- Similarly pipe the border of the cake by making patterns both on the top and bottom.
- Refrigerate the cake for minimum 2 hrs before serving.