Thin Layer Chocolate Truffle Cake is very popular in Chile, is not your usual cake, there are very thin layers of cake, much like traditional European pastries. It is a labor of love, but the taste is terrific.
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Thin Layer Chocolate Truffle Cake
for a 24cm or 8′ diameter cake, about 30 people
for the ganache,
- 450 grams of chopped couverture chocolate, I use one with 60% cocoa, Callebaut brand
- 2 1/4 cups of heavy whipping cream cold
- 4 tablespoons butter at room temperature
Place the chopped chocolate in a medium bowl.
Place the cream in a small saucepan or in a Pyrex glass, heat over medium heat or microwave until it boils gently and you can see bubbles around the edges. Pour the hot cream over the chopped chocolate and let stand 1 minute. With a spatula or wooden spoon stir, in circles starting from the center out, the mixture to obtain a shiny chocolate cream, this takes some time, it is important to stir gently to keep it shiny, do not beat. Add the butter and stir until completely dissolved with the same gentle and circular movements.
Cool the ganache over the counter, will solidify to have a consistency like mayonnaise, this is the time to use it to fill and decorate.
for the cake layers,
- 500 grams of flour all purpose
- 2 teaspoons of baking powder
- 400 grams of granulated sugar
- 12 eggs
- 375 grams of butter at room temperature
Preheat oven to 350F or 180C.
Prepare 15 circles of 24cm-8′ diameter of silicone paper, leaving an ear to handle them.
Separate the whites from the yolks. Combine the flour with the baking powder.
In a bowl beat the egg whites until foamy with mixer on high speed, about 3 minutes.
In another bowl working with a mixer cream the butter with the sugar. With the mixer on low speed now start adding the yolks to the butter mixture wait to be incorporated before adding the next egg yolk.
Then add 1/3 of the mixture of flour and baking powder, beat at low speed to incorporate, add half of the egg whites, then the other 1/3 of the flour mixture, the remaining whites and beat on low speed until it forms a homogeneous batter.
Place 1/2 cup of batter in each prepared paper and spread with a spatula or knife, leaving an even layer, work on top of a half sheet pan.
Bake in preheated oven for 10-12 minutes, do not let it brown because they have more tendency to break and stick.
Peel the paper off and start filling the cake immediately, putting a thin layer of ganache between each pancake. You will have some 15-16 pancakes.Covered the whole cake in ganache and then put a layer of chocolate glaze.
Reserve 1/2 cup of ganache in a pyrex jar, heat 10 seconds in the microwave, add 1 tablespoon of honey, mix and drop into the center of the cake, then gently tip over the cake refrigerate for 5 minutes to solidify.
This cake does not need to be refrigerated, leave it to rest the whole night. Enjoy the next day.