How to make chocolate truffle cake

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  1.The 7-inch live bottom mold is lined with oiled paper and wrapped with two layers of tin foil.

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  2.Weigh the chocolate and cut the butter into cubes.Xiaoyu uses Callebaut 70.5% bittersweet chocolate.Because no sugar is added, the finished product tastes bitter.If you don’t like it, you can add 60 grams of sugar.

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  3.Melt the chocolate and butter with insulated water, stir occasionally, until smooth.

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  4.Bath the eggs in water to 40 degrees, beat until the volume becomes 3 times larger, and beat Lift the egg head into a soft curved hook shape and beat on high speed for about 5 minutes.Because there is no sugar in whole eggs, the egg stability is poor, so the temperature is very important for beating the egg liquid.Keeping the egg liquid at 40 degrees can make the eggs in better condition.

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  5. Pour half of the egg paste into the chocolate, stir evenly, then pour in the chocolate paste In the egg bowl, mix well again.

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  6. Pour the batter into the mold and smooth the surface.Place the mold into a baking pan filled with hot water, the water is about 2cm deep.Bake in the preheated oven at 220 degrees for 5 minutes, cover with tin foil and bake for another 10 minutes.

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  7. Remove the tin foil after taking it out.The cake will be very soft at this time.Once completely cooled, wrap in plastic wrap and refrigerate overnight.

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  8. The finished product can be stored in a sealed refrigerator for 2 weeks.When eating, you can spread it with whipped cream, drizzle it with white chocolate or sprinkle it with powdered sugar.If you have a soft spot for bitterness, eating it directly is also great.

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  9.Let’s eat