Sunday, October 4, 2009

Truffle Cake

Today is my DH birthday, got up this morning and baked him this Truffle cake.

Got a little hip cup during my preparation, I spilled the bowl of egg yolk mixture onto the floor, while trying to move the egg white bowl. So clumsy that I end up cleaning up the kitchen floor. After which i got prepare a new batch of egg yolk and continue where I stop.

5 egg yolk
20g sugar

5 egg whites

90g sugar

120g flour
10g cocoa powder

60g butter
60g Dark chocolate, chopped


* Milk Ganache 100g milk
150g dark chocolate, chopped
10g butter

- Cook milk until it boils. Add it into the chocolate. Stir until the chocolate is melted completely. Add in butter and mix until well combined. Leave aside until it thickens.


  1. Whip (A) until light and fluffy
  2. Whip (B) until soft peak is formed. Add in (C) and continue whip until stiff
  3. Mix the egg white mixture with (A) until well blended
  4. Fold in sieved (D) and mix until well combined
  5. Place (E) in a stainless steel bowl. Put over a pan of boiling water. Stir until melted. Add it into the above batter. Mix till well incorporated
  6. Pour it into 9 inches round mould
  7. Bake at 180c for 30 mins. Remove the cake immediately when it is done
  8. Cut the cake horizontally into half
  9. Sandwich the Nutella in between cake layers. Cover the whole cake with Milk ganache.
  10. Coat the side of the cake with chocolate rice
  11. Decorate the top with mini semi sweet chocolate chip
  12. Put it into the fridge for better effect for the ganache to set


Cookie said...

Happy Birthday to DH!

忙中有错. Hope you had a great celebration nonetheless!

BTW, the cake looks delish.

Art of Eating said...

Thanks Cookie.

I don't quite like this bake (opps!), i prefer more spongy texture type of cake. This cake is quite compact & soft. Not sure if it mean to be like that ???

Cookie said...

From my (limited) knowledge, cakes made this way, (i.e. egg white whisked till stiff then gently fold in the rest of the batter) are generally known for the fluffy spongy cake. I saw a few chiffon cakes or rolled cakes are made with this method.

Having said, it could be the amt of chocolate in the recipe that weighs down the cake, making it dense and heavy.

Again, that's my guess cos I never made a truffle cake... *shy*

Art of Eating said...

Appreciate your sharing Cookie. That was exactly what i thought when i saw the method. Unfortunately, it was a Disappointment, at least the looks is deceiving (hahahahah)