Dutch truffle cake
Dutch truffle cake, from above
Non vegEggPan Indian

Dutch truffle cake

Chocolate sponge, truffle ganache, more ganache. Dutch in name, Indian bakery in spirit.

75 minTime
5 gProtein each
mildSpice
Why Dutch?2 chapters · 1 min read

Make it your way

Grandma's wayChocolate on chocolate, the bakery counter version.
The original
453kcalsame
5 gproteinsame
4 gfibresame
75minutessame

Classic Indian bakery Dutch truffle.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Chocolate sponge cakeone 8 inch chocolate sponge, split in 3
Dark chocolate (bittersweet chocolate)350 g, chopped
Fresh cream (thickened cream, heavy cream)1½ cups
Butter1½ tbsp
Sugar¼ cup
Water½ cup
Cocoa powder (unsweetened cocoa powder)1 tbsp

Method

5 steps
  1. 1Simmer the water, sugar and cocoa for 2 minutes for a chocolate soak. Cool.
  2. 2Heat the cream until steaming and pour over the chocolate. Rest 2 minutes, add the butter and stir smooth.
  3. 3Cool a third of the ganache until thick and spreadable, then whisk it for a minute until it lightens.
  4. 4Layer the sponge: soak, spread whipped ganache, repeat. Chill 20 minutes.
  5. 5Warm the remaining ganache slightly and pour over the top, letting it run down the sides. Smooth and chill 2 hours.
Serve it like this

Serve thin slices chilled on a plate, warming the knife in hot water between cuts so the glaze stays clean.

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Make it a meal

What goes with Dutch truffle cake: a bread or rice, a side, something to drink and something sweet.

A little snack Jeera biscuits40 min
A little snack Cake rusk120 min
To drink Cold coffee10 min
To drink South Indian filter coffee20 min
Something sweet No churn vanilla ice cream25 min
Something sweet Chocolate covered strawberries25 min
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