Chocolate truffle cake
5378
難度
★★★★
分量
16人
材料
做法| Ingredientds: | |
|---|---|
| 3 | whole eggs |
| 70g | isomalt |
| 60g | whole wheat flour |
| 10g | unsweetened cocoa powder |
| 100g | 70% sugar-free chocolate |
| 100g | vegetable whipping cream |
| 70g | 54% sugar-free chocolate |
| 140g | vegetable whipping cream |
| 8g | gelatine powder |
| 10 ml | rum |
 |
做法 |
|---|---|
| 1 | Preheat oven to 180℃ celcius. Firstly, whisk eggs with an electric mixer, add isomalt several times and whisk until stiff, and there will be pattern on the surface of the batter when you lift the mixer. |
| 2 | Mix the whole wheat flour with cocoa powder and sieve. Then add it into the batter and lightly stir with squeegee until completely mixed. Pour into the cake mold and bake about 15~20 minutes. Take out and let cool, cut into 2 pieces. |
| 3 | Heat the 70% sugar-free chocolate with hot water until completely dissolved, then add 100g whipping cream and 5 ml rum, keep stirring until fully mixed. Take a piece of cake into the mold, pour in the melted chocolate. Add 1 piece of cake in it, refrigerate for 15 minutes. |
| 4 | On the other hand, heat the 54% sugar-free chocolate with the hot water unitl dissolved. Add some hot water into gelatine powder, then put it into hot water until melted. |
| 5 | Whisk whipping cream until 70% stiff. Then mix the chocolate and cream, and add 5 ml rum and melted gelatine powder. Take out the bakeware from the fridge. Pour the remaining mixture in it, and refrigerate for 2 hours. |
