In a mixing bowl with a paddle attachment, mix all ingredients together for 7min. medium speed. Spread onto a silicon mat at 7mm and bake.
Ganache
Warm up the ganache to 25°C and apply in between the disc of cake.
For the truffles pipe some of the ganache in a silicone 1/2 sphere mold and cooldown, dip into chocolate, and roll in cocoa.
Chocolate Whipped Cream
In the mixing bowl with a whisk attachment whip the passionata and room temperature ganache to a stiff peak.
Assembling
Cut 4 discs of 20cm diameter of chocolate cake, pipe in between each 120grams ganache finish with the chocolate whipped cream. Add some truffles as decoration.
Discover our creative truffle cake recipe with chocolate biscuit, praline, and hazelnut coating. Perfect for any occasion. Easy steps and delicious results!
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