truffle cake

1. Randomly break the bitter chocolate and put it in a saucepan. We also put the chopped butter in pieces. Add coffee dissolved in 50 milliliters of boiled water. We put the saucepan with all these ingredients on the burner, turned on at medium power, and cook, stirring, until the pieces of butter and chocolate melt.

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2. Sift the flour and pour it into a large bowl, add the ripper, sugar and cocoa powder, mix. In a mixer, turn the eggs into a whipped, lush mass, mix it with cream.

3. Add the egg mass to the flour bowl, mix. Then pour in the chocolate-butter-coffee mixture, mix. The crust dough is ready.

4. Lubricate the cake mold with butter and line it with paper. Pour out the dough. We put in the oven (160 degrees) and bake for an hour and a half. After that, let the finished cake cool, removing it from the oven, but leaving it inside the mold.

5. We free the cooled cake from the mold, wrap it in baking paper and place it in the refrigerator for the night. In the morning, with a long sharp knife, we cut our product horizontally three times to make 3 thin cakes.

6. To get the cream, grate the white chocolate bar and pour it with very warm cream (100 milliliters) and a tablespoon of hot water. We stir. Let cool, then put in the refrigerator for 50-60 minutes. Beat the cooled mass with a mixer (about a couple of minutes).

7. Coat the bottom and middle cakes with cream. We put them on top of each other. Place the third layer on top.

8. The last step is to prepare the glaze and apply it to the cake. In cream (100 milliliters) with sugar, heated to a boil, add grated dark chocolate and a tablespoon of boiling water, mix. Let the resulting glaze cool a little and pour it over the cake twice. Next, we bring beauty: sprinkle with cocoa and attach Truffles sweets.