Learn how to make chocolate truffle slice with the three-Michelin-star chef Andreas Caminada.
Difficulty
Intermediate
Total Time
3H 30MIN
Ingredients
Eggs: 3
Sugar: 120 g
Brown sugar: 100 g
Butter: 150 g
Dark chocolate: 100 g
Hazelnut oil: 1¼ tablespoons
All purpose flour: 40 g
Cocoa powder: 2 tablespoons
Ground hazelnuts: 75 g
Dark chocolate: 400 g (70% cocoa content)
Cream: 650 ml, lightly beaten
Through The Eyes is cooking closer, faster and more direct than you’ve ever seen before, as the world's best chefs reveal their recipes for classic dishes.
Andreas Caminada, executive chef and owner of the three-Michelin-starred Hotel Ristorante Schloss Schauenstein in Fürstenau, Switzerland, will teach you all the tips, tricks and techniques required to make chocolate truffle slice.
See more Through The Eyes recipes here.
01.
For the sponge cake base, whip the eggs with the white and brown sugar until foamy.
02.
Melt the butter with the chocolate and hazelnut oil over a bain-marie.
03.
Then pour the melted chocolate into the egg-sugar mixture and stir in.
04.
Then fold in the flour, cocoa powder and the grated hazelnuts.
05.
Pour the dough into a baking frame or a baking tin lined with baking paper and bake in the oven at 180 degrees top and bottom heat for about 30 minutes.
06.
Take out and let cool down.
07.
For the cream layer, melt the couverture over a hot water bath.
08.
Stir in the whipped cream quickly, pour the mixture onto the cooled dough base, and distribute. Place in the fridge for at least 2 hours.
09.
Once cold, remove the cake from the mould with a blowtorch if necessary. Cut the perfect slice and serve with whipped cream.
