Hearty low-calorie recipes

Truffle cake

Fantastic delicious! And just chocolate !!!

Truffle cake
Servings9 Servings
CategoryDifficultyEasy
Ingredients for Chocolate Biscuits
 6 Eggs
 65 g Cream (35%, but 10% and 20% can also be used)
 65 g Almond flour
 95 g Erythritol
 35 g Cocoa
 7 g Instant coffee
 ½ tsp. Baking powder
 One of the more intense sweeteners
 Vanilla
 A pinch of salt
Ingredients for Chocolate Cream
 160 g Sugar-free chocolate (I use RED)
 160 g Sour cream
 75 g Butter (82,5%)
 40 g Cognac (may not be included, but add one of the essences)
Ingredients for sponge cake soaking
 60 g Strong, sweet espresso
 15 g Cognac
Finished Cream
1

The cream is heated to almost boiling point.

2

Add pieces of chocolate - stir to melt the chocolate completely.

3

Add butter, cognac and mix again until smooth.

4

The cream is allowed to cool and then placed in the refrigerator overnight: cover it with cling film: allowing it to touch the cream to prevent it from forming.

5

Before spreading the cake, the cream can be blended again with a hand blender. For me, it thickened quite a bit (depending on the properties of sugar-free chocolate, butter), so I allowed it to stand at room temperature to keep the cream softer.

Sponge cake preparation
6

Turn on the oven and adjust to 180 degrees.

7

Heat the sour cream (but do not boil), pour in the instant coffee, stir, remove from the heat and cool slightly.

8

In a separate bowl, mix almond flour, cocoa, baking powder (cocoa and baking powder can be sifted for safety).

9

Separate the egg whites from the egg yolks. Be careful that the egg yolk does not stick to the whites.

10

Whipped egg whites with a small pinch of salt in a light foam, add erythritol and whisk into a firm, shiny foam.

11

Whisk the egg yolks with a pinch of salt until the egg yolks remain almost white. Add the cooled sour cream mixed with instant coffee and vanilla.

12

Add 1/3 of the beaten egg whites to the egg yolks and mix them thoroughly with a silicone spatula in one direction.

13

Add all the dry ingredients and mix thoroughly.

14

Add the remaining egg whites and mix the dough carefully with a spatula.

15

Divide the dough into 3 equal parts and place in oil-stained molds.

16

Put in the oven and bake for ~ 10-12 minutes. It is desirable to fry them all at once so that the egg whites do not "settle" in the dough.

17

PS If, as a decor, you want to sprinkle the cake with crumbs (like mine: increase the amount of biscuit dough by ¼ parts. Cool, grind in a grinder, or just sip a couple of chocolate cookies (butter + flour + erythritol + cocoa + water).

18

Make coffee for impregnating biscuits.

Finished Cake
19

Soak each biscuit with coffee syrup and cognac.

20

Divide the cream into 3 parts.

21

Put the first biscuit on a cake plate, put 1/3 of the cream. Place a second biscuit on top. On top of that, another third of the cream. On top of the second biscuit smeared with cream, put the third biscuit. And with the remaining cream smear the top and sides of the cake.

22

Decorate as you wish.

23

I make "truffles" - 50g of nuts blended with 50 g of prunes / dates. Save the balls, wrap in the crumbs of the 4th baked biscuit.

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Nutrition Facts

Finished product weight 900

Servings 9


1 serving contains
Calories 318
% Daily Value *
Total Fat 29.04g45%
Total Carbohydrate 8.6g3%
Protein 9.3g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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