Ingredients for the base
125 g butter
70 g dark chocolate
50 g vanilla sugar
9 Stk egg yolk
7 Stk egg white
140 g caster sugar
1 g salt
150 g cake flour
10 g cocoa
Ingredients for the cream
330 ml cream 36 %
4 Stk egg white
50 g caster sugar
125 g dark chocolate
3 sheets gelatin
2 cl SPITZ Inländerrum
3 g cocoa
Decoration
100 g dark chocolate
Truffle cake
Viennese speciality
Tip:
Sprinkle the chocolate bases with SPITZ Inländerrum. This let them get more intensive and succulent.
Diameter: 22cm
Baking time: 50 min at 180°C