Delicious small truffles, with a bit of alcohol and much of chocolate!
FOR SPONGE CAKE:
250 g. sugar
220 g. flour
50 g. cocoa
5 eggs eggs
FOR THE CHOCOLATE COVER:
200 g. cream 36% fat
200 g. dark chocolate 55% cocoa
100 g. rum
30g. cocoa
100 g. chocolate drops ION
almond karamelize for coating
Whisk the sugar with the eggs in mixer to rise and turn white. Sift the flour, cocoa and baking powder and add gradually to the mixture and stir. The pour into a greased and floured baking pan diameter 24 cm. Bake at 170°C for about 30-40 minutes. Allow to cool thoroughly. It is preferable to prepare it one day earlier.
In a saucepan add the cream and place on fire. Just boil, pour over the chopped chocolate.
The mixer put the cake into pieces and add the rum, the ganache and cocoa. Knead the mixture. Add the chocolate drops and leave in the fridge for 1 hour. The knead again for a while, the mold into balls covering them with almond karamelize.
FOR SPONGE CAKE:
250 g. sugar
220 g. flour
50 g. cocoa
5 eggs eggs
FOR THE CHOCOLATE COVER:
200 g. cream 36% fat
200 g. dark chocolate 55% cocoa
100 g. rum
30g. cocoa
100 g. chocolate drops ION
almond karamelize for coating
Whisk the sugar with the eggs in mixer to rise and turn white. Sift the flour, cocoa and baking powder and add gradually to the mixture and stir. The pour into a greased and floured baking pan diameter 24 cm. Bake at 170°C for about 30-40 minutes. Allow to cool thoroughly. It is preferable to prepare it one day earlier.
In a saucepan add the cream and place on fire. Just boil, pour over the chopped chocolate.
The mixer put the cake into pieces and add the rum, the ganache and cocoa. Knead the mixture. Add the chocolate drops and leave in the fridge for 1 hour. The knead again for a while, the mold into balls covering them with almond karamelize.
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