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Truffle Cake

4 servings

Ingredients

• 140 g butter (for dough)
• 140 g Sugar
• 140 g chocolate (softened, for the dough)
• 6 Stk Egg yolk
• 6 Stk Egg white
• 140 g Flour (sifted with vanilla sugar)
• Vanilla sugar (nach Bedarf)
• 250 g chocolate (softened, for the cream)
• 0.25 L whipped cream
• 125 g butter (soft, for cream)
• chocolate shavings (nach Bedarf)

Instructions

1. Cream 140 g each of butter, sugar and softened chocolate.
2. Gradually incorporate 6 egg yolks, then carefully fold in the stiff snow from 6 egg whites and 140 g flour sifted with vanilla sugar.
3. Pour the mixture into a buttered and flour-dusted cake tin and bake in a preheated oven at medium heat for approximately 60–70 minutes.
4. After cooling, cut the cake base horizontally twice.
5. Spread the cake layers generously with Paris cream, stack and spread the remaining cream evenly on top and around.
6. Sprinkle with chocolate shavings.
7. For each cake slice, roll a cream ball in chocolate shavings and place as decoration.
8. Paris Cream: Boil 250 g softened chocolate in 0.25 l whipped cream, let cool completely and cream.
9. If desired, fold in 125 g soft butter.

Based on a cookbook by Hans Hofer (1964), adapted with AI.