Truffle Chocolate Cake
Description
This dessert will delight and amaze. It's so delicious that you'll want to eat it all at once and not share with anyone. The recipe is quite simple, despite appearing complex. It's best to let it chill for 24-48 hours, although doing so will be very difficult—practically impossible—because it's so tempting. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Put the sifted flour into a bowl, add cocoa, salt, baking powder and mix.
- 2
Step 2
2. I break the eggs into the mixer bowl, add sugar and whisk until a white mass forms, then gradually add the flour mixture one spoonful at a time.
- 3
Step 3
3. Add odorless sunflower oil and boiling water, then whisk.
- 4
Step 4
4. Line a removable baking pan with parchment paper, pour in the mixture, and bake in a preheated oven at 180°C for 40 minutes. Remove the baked cake from the oven and let it cool.
- 5
Step 5
5. I let the cooled biscuit cake cool down, then divide it into 2 parts, using only one part further. I crumble it into crumbs. I line the mold with parchment paper, spread the crumbs inside, and press them down firmly with a glass.
- 6
Step 6
6. I grind the hazelnuts into flour (it's okay if there are some large pieces) and sprinkle them over the biscuit crumbs.
- 7
Step 7
7. Break the chocolate, place it in a bowl, melt in the microwave, then pour in the rum.
- 8
Step 8
8. Whip heavy cream (at least 33%, or higher fat content is better) until stiff peaks form (be careful not to over-whip).
- 9
Step 9
9. I let the chocolate cool slightly, then mix it with the whipped cream. Gently stir to combine.
- 10
Step 10
10. I spread the resulting mixture onto the crumb base, distributing it evenly over the entire surface. I cover the mold with plastic wrap and refrigerate overnight.
- 11
Step 11
11. Remove the cake from the mold and place it on a plate, sprinkle with cocoa powder and decorate with hazelnuts.