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.
Chocolate Ganache Sr
Warm up the cream and glucose to 80 °C and pour over the chocolate. Use an immersion blender for a good emulsion.
Chocolate Whipped Cream
In the mixing bowl with a whisk attachment whip the cream and room temperature ganache to a stiff peak.
Assembling
Cut 4 discs of 20cm diameter of chocolate cake, pipe in between each 120 grams ganache finish with the chocolate whipped cream. Pipe some ganache to drip on the side and shave some sugar reduced chocolate on top.
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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