Dark Chocolate Truffle Cake
Easy
Makes: 3 yield
This simple yet delicious recipe is made for chocolate lovers! You will learn how to make sable breton - which is a cookie with baking powder for a crispy, light, and airy texture. You will also learn how to make a flourless chocolate cake and a super creamy chocolate ganache. The top of the cake is decorated with two types of jellies: one with chocolate and the other with apricot and mango.
This simple yet delicious recipe is made for chocolate lovers! You will learn how to make sable breton - which is a cookie with baking powder for a crispy, light, and airy texture. You will also learn how to make a flourless chocolate cake and a super creamy chocolate ganache. The top of the cake is decorated with two types of jellies: one with chocolate and the other with apricot and mango.
Shelf life:
3 days
Conservation:
Refrigeration at 4°C
Containing: 7 Components

Chocolate Sable Breton

Ingredients: Chocolate Sable Breton

  • 5.6 oz
    Butter softened
  • 5.6 oz
    sugar
  • 2.8 oz
    egg yolks
  • 7.9 oz
    all-purpose flour
  • 0.3 oz
    baking powder
  • 15.4 gr
    salt
  • 0.3 oz
    Cacao Barry Plein Arome Cocoa Powder

Preparation: Chocolate Sable Breton

  1. Using a mixer fitted with a paddle attachment, combine the soft butter and sugar and mix for 2-3 minutes.
  2. Add the room temperature egg yolks and mix again until obtaining a homogenous mixture. Make sure to scrape the bowl well.
  3. Sift all the dry ingredients and add them to the butter mixture.
  4. Mix until well combined and a dough is formed but make sure to not overwork the dough.
  5. Spread between two plastic sheets and roll out to 3mm(0.12“) thick.
  6. Place the dough into the refrigerator until cold enough to be cut.
  7. Once cold, remove the top plastic sheet and cut the dough using a 16 cm (6,3”) cake ring.
  8. Place on a metal tray lined with parchment paper and a silicone mat. Press the dough into the corners to avoid any air pockets.
  9. Bake for 16 minutes at 160oC (320oF).
  10. Once baked, place on a cooling rack and allow to cool down.
  11. Run a knife around the circle to unmold the sable breton.
  12. Place on a metal tray covered with parchment paper. Reserve at room temperature until assembly.
  13. Roll out the remaining dough to 3mm (0.12“) thick for the decorations.
  14. Place the dough into the refrigerator until cold enough to be cut.
  15. Once cold, remove the top plastic sheet and cut the dough into 3 cm (1.18”) squares using a ruler and a knife.
  16. Place them on a metal tray lined with parchment paper and a perforated silicone mat.
  17. Cover with another perforated silicone mat and bake for 16 minutes at 160oC (320oF).
  18. Reserve until assembly.

Tools

  • Knife
  • Scraper
  • Bowl(s)
  • Parchment paper
  • Ruler (s)
  • Rolling pin
  • Rack
  • Plastic Sheets
  • Metal Tray (s)
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Cake ring 16 cm (6.3”)
  • Spatula
  • Silicone mat, perforated
  • Sieve

Flourless Chocolate Cake

Tools

  • Metal Tray
  • Tall recipient
  • Thermometer
  • Microwave
  • Piping Bag
  • Scissors
  • Scraper
  • Bowl(s)
  • Parchment paper
  • Mixing bowl (s)
  • Rack
  • Silpat (s)
  • Tabletop mixer, mixing bowl and a whisk
  • Cake ring 16 cm (6.3”)
  • 3 cm (1.2”) band of acetate sheet
  • Cylinder mold
  • Tape
  • 3 cm (1.2”) parchment paper strips
  • Spatula(s)

Truffle Ganache

Tools

  • Cooktop
  • Saucepan
  • Tall recipient
  • Thermometer
  • Immersion blender
  • Scissors
  • Bowl(s)
  • Gloves
  • Rack
  • Piping Bag (s)
  • Spatula(s)

Callebaut Single Origin Brazil Cubes

Tools

  • Cooktop
  • Saucepan
  • Metal Tray
  • Whisk
  • Tall recipient
  • Immersion blender
  • Bowl(s)
  • Plastic film
  • Spoon
  • Cylinder mold
  • Sauce gun or dosing funnel
  • Spatula(s)

Apricot Cylinder

Tools

  • Cooktop
  • Saucepan
  • Metal Tray
  • Whisk
  • Bowl(s)
  • Plastic film
  • Spoon
  • Cylinder mold
  • Sauce gun or dosing funnel
  • Spatula(s)

Pre-Assembly

Tools

  • Metal Tray
  • Piping Bag
  • Scissors
  • Gloves
  • Silpat (s)

Assembly

Preparation: Assembly

  1. Place the cake on a turn table lined with a silicone mat.
  2. Gently warm up the sides of the cake using a heat gun until the sides are sticky.
  3. Place the squared sables breton decorations all around the cake.
  4. Place the cake on a rack and shave some chocolate on top of the cake using a microplane.
  5. Unmold the apricot cylinder and chocolate cubes.
  6. Place two chocolate cubes on the cake and three halves of apricot cylinder.

Tools

  • Knife
  • Gloves
  • Heat gun
  • Rack
  • Silicone mat
  • Microplane
  • Turn table
  • Dessert plate

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