Chocolate Truffle Cake
CHOCOLATE GENOISE
100g sugar
150g lightly beaten eggs (3eggs)
50g flour
30g cornstarch
1.5g baking powder
20g unsweetened cocoa powder
CHOCOLATE SYRUP
110ml water
100g sugar
20g unsweetened cocoa powder
GANACHE
220ml whipping cream
60g glucose syrup
300g bittersweet chocolate 50% cocoa chopped
60 g butter diced in room temperature.
GLAZE
200g Ganache
80g glucose syrup
MAKING THE CHOCOLATE GENOISE
Lay a silicone mat on the baking sheet. Whisk the sugar and egg in a bowl over a pan of hot water using the electric beater until the mixture reaches 45 degrees C. Remove from the heat and whisk until cold. Preheat the oven to 200 degrees C. Shift the dry ingredients together and fold in, taking care not to deflate the mixture. Spread over the mat and bake for about 25 minutes.
MAKING THE CHOCOLATE SYRUP
Heat the water, sugar and cocoa powder in a pan until the sugar and cocoa dissolve. Cool and chill for 30 minutes.
MAKING THE GANACHE
In a saucepan, bring the cream and gulches to a boil. Pour Over the chocolate. Stirring until melted. Mix in the butter to make a ganache. Allow to cool: it needs to be 18 degrees C when spread over the cake. Reserve 200 g for the glaze.
MAKING THE GLAZE
In a saucepan, heat the remaining ganache and glucose syrup to 35 degrees C
ASSEMBLING THE CAKE
Using the serrated knife, cut the sponge horizontally into 3 equal layers. Spread the 150g of ganache over the first layer and place the second layer on top. Moisten with the syrup and spread other 15o g of ganache over it. Top with the third layer, moisten with the syrup and, using a spatula, spread the cake with smooth coating of ganache. Chill for 30 minutes. Place the cake on a rack over a baking sheet and pour the glaze over it. Make a paper cone, fill with tempered chocolate and pipe it with a design.