World Chocolate Day: This Madagascar dark cocoa truffle cake will drive away your mid-week blues

Don't miss out on the World Chocolate Day celebrations. Treat your tastebuds with some chocolate-y goodness.

Chef Avijit Ghosh, Chief Product Development and Operation Officer at SMOOR, curated this special Madagascar dark chocolate truffle cake.

MADAGASCAR DARK CHOCOLATE 67% SINGE ORIGIN TRUFFLE CAKE


Ingredients:

For Hazelnut Chocolate Sponge:
Melted butter: 125gm
Egg yolk: 375gm
Sugar: 320gm
Egg whites: 375gm
Sugar: 75gm
Cocoa powder: 125gm
Flour: 185gm
Roasted hazelnuts (chopped): 150gm

For Filling:
Fresh Cream: 300ml
Madagascar 67 % couverture chocolate: 140gm
Whipping Cream: 400gm

Method:

For Hazelnut Chocolate Sponge:
- Whisk egg yolk and sugar
- Whisk egg whites and sugar in another bowl
- Mix the egg whites mixture with the egg yolks mixture
- Add the nuts, the flour and then the butter
- Line an 8 inch round mould with butter paper and fill it 3/4th with the above mixture
- Bake at 160 deg for 45 mins

For Filling:
- Boil cream and pour over the Chocolate and blend it to a smooth ganache
- Allow it to cool down to the room temperature
- Take half the quantity and fold in the whipped cream to make truffle cream
- Keep half to be used for the topping of the cake

Assembly:
- Cut the round chocolate Hazelnut sponge into three layers horizontally
- Soak each layer with sugar syrup before layering with the truffle cream
- Finish it nicely with the truffle cream and keep I the fridge for 15 minutes
- Melt the other part of ganache and cover the cake with it
- Allow it to set for another 30 minutes and garnish it as required