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Desserts

Chocolate truffle cake with cocoa sauce

By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print

At a glance

Serves:: 4
Difficulty:: Medium
Cost per serving::: 1,50 €
Method:: 30 min.

Ingredients

2 Egg whites
100 gr. sugar
100 gr. butter
200ml cream
350 gr. chocolate (70% cacao)
200 gr. traditional biscuits or cookies
100 gr. butter

For the cocoa sauce

450 gr. sugar
1 vanilla pod
150 ml. water
375 gr. chocolate (70% cacao)

Method

Grind up the cookies with butter in a bowl and use the resulting dough to line a baking tin.
Whisk the Egg whites with sugar and reserve. Whip the cream and reserve.
Melt chocolate and butter over a bain marie, add the cream and mix well. Allow to cool before mixing in the Egg whites.
Pour the mixture over the cookie dough. Allow to rest for a couple of hours and serve. To make the sauce, boil sugar and vanilla in 150 ml of water to form a thick syrup. Add chocolate and mix well. Allow to cool and serve over the cake.

Tip

You can freeze the cake and serve as an iced biscuit cake. You can use the chocolate filling for candies or Swiss rolls.

Recommended wine

A sweet wine with an optimum balance between acidity and sugar. Aromatic, delicate and with a lingering aftertaste. Aromas of citrus and apricots. Viñátigo Malvasía Clásico 2003 from Bodegas Viñátigo of D. O. Acoden-Daute-Isora, aged in oak barrels for two months.

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