Eggless Chocolate Truffle Cake

  • Ingredients For The Sponge:
    Oil 150 Ml
    Sugar 275 Gm
    Condensed Milk 185 Gm
    Curd 375 Gm
    Flour 375 Gm
    Baking Soda 9 Gm
    Baking Powder 9 Gm
    For The Sugar Syrup:
    Sugar 200 Gm
    Water 200 Ml
    For Truffle:
    Dark Chocolate 500 Gm
    Cream 250 Gm

    For The Sponge - Whisk All The Ingredients Together Except Oil. Lastly Add The Oil. Pour In A Tin And Bake At 180 Degrees For 35 - 40 Min. Allow The Sponge To Cool. For The Truffle – Heat Cream Gently In A Saucepan And Pour Over The Chopped Chocolate. Whisk Till All The Chocolate Dissolves. Allow To Cool. For Sugar Syrup:
    Boil Water And Sugar To Make A Sugar Syrup. Strain And Keep Aside To Cool.
    Assembling The Cake: Cut The Cooled Sponge In Three Layers.
    Take One Layer On A Cake Board. Brush It With Sugar Syrup. Apply The Truffle. Repeat The Process With The Remaining Layers Of Sponge. Finally Finish The Top And Sides Of The Cake With Truffle. Allow The Truffle To Set.Finally Melt The Truffle And Pour Over The Cake. Refrigerate
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