Truffle and cream cake
Ingredients for 5 portions
Calculate portions
Génoise sponge cake
0.2 ud
Basic syrup
0.013 l
Whipped cream with sugar
0.1 l
Chocolate truffle
0.1 l
Black chocolate curls
0.005 kg
Chocolate coating
0.125 kg
Plain flour
0.048 kg
Plain flour
0.018 kg
Cocoa
0.006 kg
Rum
0.003 l
Cinnamon stick
0.025 ud
Black coating
0.015 kg
Cream
0.05 l
Creamed margarine
0.025 kg
Black coating
0.1 kg
Elaboration
For this recipe the following elaborations are needed:
- Génoise sponge cake.
- Basic syrup.
- Whipped cream with sugar.
- Chocolate truffle.
- Chocolate coating.
- Raspberry coulis.
SETTING-UP
- Place non-stick paper on a baking tray, and over the paper, a rectangular mould.
- Cover the basis with the sponge cake and soak.
- Pour the chocolate truffle over the sponge cake.
- Cover it with another layer of sponge cake and soak.
- Pour the whipped cream with sugar over the sponge cake.
- Finally, cover it with another layer of sponge cake and soak.
- Cover the cake with the chocolate coating.
- Place a scoop of whipped cream on each portion and sprinkle chocolate shavings.
- Let chill, ration, plate up and decorate it with raspberry coulis.
Nutritional information (1 portion)
Energy
517.24
kcal
Carbohydrates
42.41
g
Proteins
7.89
g
Lipids
34.17
g
Fiber
3.48
g
Saturates
18.91
g
Monounsaturated fatty acids
10.39
g
Polyunsaturated fatty acids
3.18
g
Cholesterol
171.08
mg
Calcium
55.8
mg
Iron
5.26
mg
Zinc
1.17
mg
Vitamin A
200.02
ug
Vitamin C
0.0
g
Folic acid
18.71
ug
Salt (Sodium)
121.36
mg
Sugars
29.86
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Main course
- Pizzas
- Legumes
- Juices, milkshakes and beverages
- Burguers
- Beers
- Breakfasts and brunch
- Appetizers and canapes
- Shellfish
- Soups and creams
- Cocktails
- Dessert
- Meats
- Sándwich
- Birds
- Pastas
- Salads
- Finger foods
- Coffee, chocolate and infusion
- Pastries
- Ice creams and sorbets
- Bread and pastries
- Fish
- Rices
- Vegetables
- Eggs
- Temperature
- Cuisine type
- Additional culinary preparation
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed