it’s a combo. Truffles are placed on the choco-cake top to decorate. While, the chocolate lava flows out from hard shell truffle and mix with spongy choco-cake, chewing them……..imm…..its divine and the best way to celebrate Independence day !
Now prepare the Chocolate frosting with the following Ingredient’s:
3/4 cup of whipped cream ; 1/8 cup of light corn syrup ; 1 cup of chocolate chip ; 1 tsp of vanilla essence.
Procedure : In a medium heavy saucepan bring whipping cream and corn syrup to a simmer. Remove the pan from heat and add chocolate chips and vanilla; let stand for 1 minute. Whisk mixture until it becomes smooth. Cover and chill about 60 - 90 min.
Meanwhile, prepare the coconut milk truffle. Now, remove the frosting from the fridge and blend (at low speed) with an electric mixer until fluffy.
Assembling the cake : cut the cake into half and crumb coat the cake with frosting all around and top and keep it fridge for 10 to 15 min and do the second coat of frosting to make richer and again chill for 30 min.
Using the melted dark chocolate, plot (free hand) the tree and branches with piping bag, on top of the cake and decorate with the prepared coconut milk truffle.
Lovely spongy cake !!
ReplyDeleteChocolate truffle cake looks delicious.
ReplyDeleteIt was enough torture to lay my eyes and not be able to savour a slice from your scrumptious cake on top of that your introductory description of how the chocolate oozes out of the truffle into the cake has got my salivary glands on an overdrive. Truly truly delectable beyond words.
ReplyDeleteYou bake well and I see the great skills in this cake. Yum.
ReplyDelete