Recipe: Appetizing Chocolate Truffle Cake / Choco - Almond Cake

Chocolate Truffle Cake / Choco - Almond Cake.

You pull off toasting simmer Chocolate Truffle Cake / Choco - Almond Cake using 30 process together with 13 moreover. Here you go make it.

prescription of Chocolate Truffle Cake / Choco - Almond Cake

1. It's of For Chocolate Sponge -.
2. It's 1 Cup of All Purpose Flour (Maida).
3. You need 1/4 Cup of Cocoa Powder.
4. You need 1/4 Cup of Powdered Sugar.
5. You need 1/2 Cup of Butter.
6. Prepare 200 ml of Condensed Milk.
7. Prepare 1/2 Cup of Drinking Soda.
8. Prepare 1 Tsp of Baking Powder.
9. You need 1/2 Tsp of Baking Soda.
10. Prepare 1/2 Tsp of Vanilla Essence.
11. It's 1/4 Tsp of Cake Gel.
12. It's 50 grams of - Chopped Roasted Almonds.
13. It's 1/2 Cup of Choco - Chips.
14. It's of Heart Shaped Tin.
15. It's of For Sugar Syrup -.
16. It's 1/2 cup of water.
17. You need 1 tbsp of powdered sugar.
18. You need of For Chocolate Ganache -.
19. It's 200 ml of Whip Cream.
20. You need 400 grams of Dark Compound.
21. It's of For Shine in Ganache -.
22. It's 70 grams of - Neutral Gel.
23. It's 30 grams of Chocolate Sauce.
24. It's of For Icing -.
25. Prepare 1 of Piping bag.
26. Prepare N1 of Nozzle -.
27. It's of For Garnishing -.
28. Prepare as needed of Few Home - made Chocolates.
29. It's as needed of Some Chopped Roasted Almonds.
30. Prepare as needed of Little Choco - Chips.

Chocolate Truffle Cake / Choco - Almond Cake compound

1. For Sponge - Seive the All Purpose Flour (Maida), powdered sugar and baking powder. (These are the dry ingredients)..
2. In another Bowl, Add Condensed Milk and Butter and whisk it nicely..
3. Now add the dry ingredients in the bowl of wet ingredients and mix it well. And now add Drinking Soda and mix it slowly..
4. Pour this batter in the Greased Tin and Bake it in pre - heated oven at 180 °C for 35 minutes..
5. Or u can bake this cake in Pressure Cooker on Gas. It should be baked on low flame for about an hour..
6. Or you can Bake this Cake in OTG At 180 ° C for about 25 - 30 mints..
7. For Sugar Syrup - Take half a cup of Drinking Water in a bowl and add 1 tbsp of powdered sugar in it and mix it well..
8. For Chocolate Ganache - Heat the Cream on low flame for 2 - 3 mints until bubbles come in it and pour it on the chopped chocolate. And mix it well until it becomes smooth..
9. For Icing - Take the sponge and cut it in three layers. The 2 and layer should be a bit bigger in length compared to 1 st and 3 rd layer. Keep aside. (As shown in Leave Video)..
10. Then take a Cake Board, apply some chocolate ganache on it. Then place the 2 and layer at the bottom and apply some sugar syrup on it and then put chocolate ganache on it and cover it completely and then put some choco - chips and chopped almonds on it.Then place the 1 st layer on it.And repeat the same process.Then place the 3 rd layer, apply some sugar syrup on it. And apply some chocolate ganache on it and cover the whole cake with it. (Crumb Coating is done). (As shown in Leave Video).
11. Keep the cake in fridge for about an hour. After that take out the cake from the fridge, apply some chocolate ganache on it and then apply the mixture of neutral gel and chocolate sauce on it for Shine. (As shown in Leave video).
12. Then for Garnishing - Make a Rossette with the help of Nozzle - N1 as shown in the Leave video. Then Put some home -made chocolates, some chopped roasted alomnds and choco - chips on it. Finally the cake is ready..
13. Enjoyyy.....