Chocolate Truffle Cake 

By Pastry Chef of Café Issel Till-Moritz Scheffler

Indulge in rich, chocolate heaven with this truffle cake from Café Issel . Decadent layers of chocolate sponge, topped with a smooth chocolate truffle filling and covered in a luxurious chocolate ganache. Perfect for a special occasion or just a sweet treat
  • Prep Time:

    50 Minutes

  • Category:

    Dessert 

  • Servings:

    8

Ingredients

Shortcrust Step 1
  • 250 g butter
  • 140 g sugar
  • Pinch of salt
  • 1 egg
  • 450 g flour
  • 1 pinch of baking powder
  • Vanilla and lemon
Shortcrust Step 2
  • 60 g butter melted and warm
  • 2.5 grams of baking powder
  • Salt, Lemon, Vanilla, Rum
Chocolate filling

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Preparation

Shortcrust Step 1
  1. Mix the butter, sugar, salt and spices with the egg and work well until smooth.
  2. Knead with the flour and baking powder
  3. Wrap the dough in foil and chill for about 1 hour.
  4. Remove as much dough as needed and process.


Shortcrust Step 2
  1. Beat the egg yolks with 1/3 sugar and spices, salt and rum until foamy.
  2. Soften the marzipan with a little water and add to the egg yolks and continue beating.
  3. Beat the egg whites with the remaining sugar until stiff and carefully fold into the egg yolk marzipan mixture.
  4. Mix the flour, cocoa and baking powder together and fold into the mixture. Gently pour in the butter and mix in.
  5. Fill everything into a 26 ring and bake in the oven at 180-190 C. Let cool and cut out of the ring with a smooth small knife.
  6. Roll out 200 g of shortcrust pastry into a thin base, cut out with a 26 mm ring, place on a baking tray lined with baking paper.
  7. Prick several times with a fork. Bake in a preheated oven at 200C for approx. 20 minutes.

Chocolate filling
  1. Squeeze the orange and set the juice aside. Place the chocolate in a bowl and melt in a water bath or in the microwave.
  2. Boil 200 ml cream. Whip 600 ml cream (not too hard).
  3. Gradually pour the boiling cream into the chocolate and create a smooth mass (emulsion), allow it to cool slightly and carefully fold in some of the cream, then fold in the rest.
  4. Spread the baked chocolate shortcrust pastry base with jam. Put on a thin Caracas base and soak it in some orange juice.
  5. Convert with a ring 26 cm 0. Pour in half the amount of the chocolate mixture and smooth it out, put the 2nd Caracas biscuit on top and soak with the remaining orange juice.
  6. Pour in the remaining amount of chocolate filling and smooth out. Let the cake stand in the fridge for about 2 - 3 hours.
  7. Briefly wrap the ring in a cloth soaked in hot water to warm it up. This way you can pull off the ring cleanly and smoothly and get a smooth edge.
  8. Place the cake on a grid and cover with a ganache coating (see Advent cake recipe), dust evenly with cocoa powder.
  9. Place on a cake plate. Cut with a hot and wet knife.

Chef Till-Moritz Scheffler

"Original Beans combines exactly what I stand for, an incredibly good product with a clear conscience. It's proof that food can make you happy!"
Café Issel is a bakery and café located in Münster's South Quarter. It has been in business since 1922 and has a tradition of being a little bit different and surprising. The café offers a range of pastries, baked goods, chocolates and candies, made with high-quality, seasonal and locally-sourced ingredients, when possible. The cafe's philosophy is to use natural ingredients with modern twists. Master baker Till-Moritz Scheffler and his team are constantly experimenting with new ideas while preserving traditional methods.

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