Chocolate Truffle Cake

1. 1

   Whisk eggs and sugar until light and fluffy.

   5 min

2. 2

   Sift flour and mix with cocoa powder and baking powder.

   5 min

3. 3

   Gradually add the flour mixture to the egg mixture and whisk. Add boiling water and oil. Whisk well again.

   5 min

4. 4

   Transfer the batter to a buttered baking pan and bake in a preheated oven at 180 degrees Celsius for 30-40 minutes.

   40 min

   180°C

5. 5

   Crumble half of the baked sponge cake and blend with cookies and wafers.

   10 min

6. 6

   Melt butter and mix with the blended sponge cake mixture. You should get a sticky mass. You don't need a lot of butter, the main thing is that the crushed biscuit binds together. So adjust the amount yourself.

   5 min

7. 7

   Transfer the crushed sponge cake mixture to a parchment-lined pan and press firmly. Refrigerate.

   30 min

8. 8

   Melt the chocolate in a water bath.

   5 min

9. 9

   Whip the cream until thickened. Add the chocolate to the whipped cream and be sure to stir with a spoon and not a mixer.

   5 min

10. 10

    Pour the cream over the sponge cake. Refrigerate overnight.

    480 min

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.