Truffle cake with mousse of white chocolate


– Bitter chocolate – 220 g

– Butter – 220 g
– 1 Cup sugar
– Egg – 6 PCs
– Cocoa powder – ½ Cup
– Vanilla – 1 teaspoon
– Salt – 1 teaspoon
– Warm water – 1/3 Cup
– Instant coffee – 1 tablespoon

White chocolate mousse:
– White chocolate – 165 g
– Baking powder – 3 tablespoons
– Butter – 3 tablespoons
– Yolk – 4 PCs
– Sugar – 2 tablespoons
– Vanilla – 1 teaspoon
– Heavy cream – 1.5 cups + 2 tablespoons


Heat the oven to 175 degrees. The form for the cake cover with parchment paper. Melt the butter, add the chopped chocolate, stirring until the chocolate is melted. Dissolve coffee in warm water , add vanilla and salt. Add to chocolate mixture. At this time, whisk the eggs with the sugar for about 5 minutes (they should double in size). Add cocoa and mix until smooth. Mix 2 mix. Pour the batter into the pan and bake for 50 minutes.
The mousse. White chocolate break into pieces, mix with butter, baking powder. 30 seconds send in the microwave, stirring a couple of times in intervals. At this time, whisk the yolks with the sugar in a heatproof bowl. Put in a water bath.
Keep on heat for about 5 minutes until thick. Remove from heat, add vanilla and white chocolate mixture. Pour 2 tablespoons of cream and stir until smooth. Allow to cool to room temperature.
The remaining 1.5 cups of cream, whisk until the air peaks. 1/3 Cup these cream enter in the chocolate mixture, and then the other.
Mousse pour on the cooled base and send in the fridge for an hour. For decoration sprinkle cocoa powder and serve.

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