The culinary project “Everything will be delicious” continues the parade of grandmother’s recipes. And today everything will be covered in chocolate for you, because the main dish of the day is the diamond of Austrian cuisine that has conquered the whole world! Elegant, refined, aristocratic, with an amazing combination of delicate dough, apricot sourness and noble dark chocolate - Sachertorte. The charming Tatyana Litvinova will share her secrets of making the cake. Watch online.

For the test:

Dark chocolate (70%) - 100 g
butter - 175g
cognac - 1 tbsp. l
eggs - 6 pcs
flour - 150g
baking powder - 1 tsp
walnuts-50g
sugar - 150g
vanilla sugar - 1 tsp

For lubrication:

Apricot jam-300g
cognac - 1 tbsp. l
dark chocolate (70%) - 200 g
powdered sugar-100g
butter - 50 g
water-8 tsp
lemon juice-4-5 drops

Break the chocolate into pieces and melt in a water bath. Cool to body temperature, pour into the butter, whipped until creamy. Mix well with a mixer until smooth and add cognac. Carefully separate the whites from the yolks. Place the whites in the refrigerator. Add the yolks into the chocolate-butter mixture, one at a time, and stir until a homogeneous mixture is obtained. Add baking powder to flour. Roast the walnuts, cool and rub in your palms to remove the skin. Then crush them with a rolling pin, sprinkle with 1/3 tsp of sugar and add to the flour. Combine the chocolate mixture with a mixture of flour, soda and nuts. Beat the chilled whites with a mixer. First at minimum speed, then gradually increasing speed. At the end of whipping, gradually add sugar, vanilla sugar and beat well until a stable, firm foam is obtained. Place the whites into the dough in parts and gently mix from bottom to top. Place the dough in a 24cm diameter springform pan lined with parchment, leaving a well in the centre. Cover the pan with foil, greased with vegetable oil, place in a cold oven and bake for 40 minutes at 160°C, then remove the foil and bake the biscuit for another 15-20 minutes. Place the sponge cake on a damp towel without removing it from the mold. After 5 minutes, remove from pan, turn upside down, remove parchment and place on a parchment-lined wire rack to cool.

For chocolate glaze, break the chocolate into pieces, place in a saucepan and melt in a water bath until liquid, add powdered sugar, stir and then add butter and lemon juice. Stirring constantly, pour in 1 teaspoon of water. Heat the jam and mix with cognac. Cut the cake into 2 layers. Apply ½ jam to the bottom cake, smooth it out and cover with another cake, pressing lightly. Apply the remaining jam to the top and sides of the cake. Place the cake in the freezer for 10-15 minutes. Then pour half of the frosting onto the surface of the cake. Smooth it over the top and sides of the cake. Chill the cake again in the freezer for 5 minutes. Re-glaze the cake with the remaining frosting. Set aside 1 tbsp of glaze for lettering. Place the cake in the freezer again for 10 minutes. Roll the parchment into a cone, pour the icing into it, and cut off a corner. On the surface of the cake, use a toothpick to write “Sacher.” Squeeze the icing out of the envelope along this contour, drawing out the letters. The cake should sit in the refrigerator for 1.5 to 12 hours.

Chocolate brownie

Ingredients:

Dark chocolate (70%) - 450 g
butter -225g
sugar - 50g
eggs - 4 pcs

Melt the chopped chocolate with small pieces of butter in a steam bath. Beat the eggs with sugar and mix with a blender with the chocolate-butter mixture. Line a 24cm pan with parchment. Wrap the form in foil. folded in 2 layers. Pour the dough into the mold and place it on a high baking sheet. Pour water into the pan to the middle of the pan's height. Bake at 160°C for 20-25 minutes. Cool completely, remove from pan and cut into portions and cover with melted chocolate.

Truffle cake from Tatyana Litvinova Moderately sweet, with rich chocolate cakes, exquisite bitterness and heady notes of cognac aroma - Tatyana Litvinova told how to make truffle cake. Ingredients: for the sponge cake: dark chocolate (70%) – 200 g butter – 200 g sugar – 250 g eggs – 3 pcs. flour - 125 g baking powder - 2 g salt - 1/3 tsp. for cream: dark chocolate - 100 g cream (30%) - 100 ml sour cream (20%) - 75 ml powdered sugar - 100 g for crumbs: sugar - 120 g water - 50 ml lemon juice - ½ tsp. ice cocoa - 20 g butter - 50 g for glaze: chocolate (70%) - 100 g cream (30%) - 125 ml powdered sugar - 2 tbsp. l. butter – 100 g cognac – 1 tsp. for chocolate chips: dark chocolate (70%) – 100 g Preparation: For the sponge cake, melt the chocolate in a steam bath. Add butter and stir until smooth. Remove the pan from the steam bath and cool the mixture. Beat eggs with sugar with a mixer until fluffy. Add cooled chocolate. Separately, mix the flour with baking powder and salt, add to the chocolate-egg mixture and mix gently. Cut a circle out of parchment with the diameter of the bottom of a 3-quart saucepan. Grease the sides of the pan and the parchment with butter. Place parchment on the bottom of the pan. Place the dough on the parchment. Turn the pan clockwise 3-4 times to even out the dough. Cover the pan with a plate wrapped in a towel. Place a plate in the bottom of the larger pan. Place a pan of biscuits on top. Cover the large saucepan with a lid and bake on the stove over low heat for 1 hour. Simply cool the finished cake in a 3-liter saucepan in a large bowl of cold water (20 minutes). Carefully remove the cake from the pan onto a plate, cover with a large bowl and refrigerate for 20 minutes. For the cream, melt the chocolate in a steam bath and cool to 40°C. In a cold bowl, beat the cream and sour cream until thick foam, gradually adding powdered sugar. Add the cooled chocolate, stir until smooth and leave in the refrigerator for 10 minutes. For the truffle crumbles, heat water and sugar and cook until thick. After 2 minutes, add lemon juice. Mix cocoa and butter. Add to the finished syrup. Place in an ice bath and stir until thickened. Pour onto parchment in a layer up to 5 mm. Leave until completely hardened, and then grind with a blender into crumbs. Cut the biscuit into 2 flat cakes and form a cake. Apply 7mm thick cream onto the first cake layer and sprinkle generously with truffle crumbs. Cover with the second cake layer. Grease the top and sides of the cake with cream and sprinkle with powdered sugar. Place in the refrigerator for 15 minutes. Prepare the glaze. Heat the cream, add butter and powdered sugar and stir until smooth. Add chopped chocolate and cognac to the warm mixture. Stir and cool to 40°C. Pour the glaze into the center of the cake so that it flows in beautiful waves. Using a vegetable peeler, make chocolate chips from a room temperature chocolate bar. Sprinkle the center of the cake with chocolate chips and truffle crumbs. Place the cake in the refrigerator for 1 hour.

First, culinary experts gave the candy the shape of a delicious mushroom, hinting at the sophistication and rarity of the delicacy - that’s where its “mushroom” name comes from. And then they decided that there should be a lot of good dessert, and they came up with truffle cake.

The dessert in the classic version is served in its original form, without hiding its sophisticated beauty behind the decor, or it is additionally decorated according to taste and personal preferences.

To execute the traditional, basic recipe you will need:

  • dark chocolate – 2 bars of 100 g;
  • selected eggs – 5 units;
  • butter – 1 pack;
  • sugar – 1 glass;
  • coffee – 1 tbsp. l.;
  • a couple of tablespoons of water to dissolve the coffee.

Much will depend on the quality of the chocolate, so you should choose the best option available.

What do we have to do:

  1. Break the chocolate into pieces, add butter, coffee, warm water. Microwave everything until melted and combined.
  2. Beat the eggs by hand with a whisk with granulated sugar. Add cocoa, pour in the mixture from the microwave and stir everything thoroughly.
  3. Pour the batter into the cake pan. Bake for 45 minutes at 170 ºС.

With white chocolate mousse

Let's prepare a cake with white chocolate mousse according to the “two-story” principle: the first tier will make up the classic cake layer created according to the previous recipe, and now we will analyze the algorithm for preparing the second in detail.

Let's make it from the following ingredients:

  • 1 white chocolate bar (all will go);
  • 3 tbsp. l. salted butter;
  • 4 egg yolks;
  • 2 tbsp. l. (heaped) sugar;
  • 2 cups cream (at least 30% fat);
  • 2 tbsp. l. packaged baking powder.

Where do you put the remaining egg whites? You can mix them with sugar and make meringue. They can also be used to easily clarify the broth.

But let's get back to the cake:

  1. Place crushed chocolate, butter and baking powder in a microwave-safe bowl. Heat until everything melts.
  2. Beat the yolks firmly with sugar.
  3. Add the hot chocolate mixture and two heaped tablespoons of cream to them. Mix.
  4. Whip the rest of the cream and pour it into the chocolate composition, by this time it should have cooled down. Mix.
  5. The mousse is ready! Pour it over the truffle base and cool for a couple of hours.

Cooking in a slow cooker

When it comes to making desserts, a slow cooker will not let you down. Nothing in it will definitely burn or dry out. Therefore, we can confidently entrust this kitchen unit with the process of baking such an exquisite dessert as truffle cake.

What you will need:

  • sweet butter – 150 g;
  • sugar – 300 g;
  • sour cream – 200 g;
  • heavy cream – 250 ml for the base + another 50 ml for filling;
  • egg – 2 units;
  • cocoa – 100 g;
  • flour – 180 g;
  • soda or baking powder – 5 g;
  • dark chocolate without filling – 100 g;
  • almond slices – 3 tbsp. l.

The dessert is easy to prepare:

  1. Take three containers. In the first, mix melted butter, sugar and cocoa; in the second - sour cream, eggs and cream; in the third - flour and baking powder.
  2. Combine all three mixtures into one and mix again.
  3. Pour the mixture into the multicooker bowl. Cook for 50 minutes in the “Baking” mode.
  4. Now you need to do the filling. Break the chocolate into slices, pour in cream and melt in the microwave (30 - 60 seconds). Stir the resulting mixture until smooth and cool.
  5. Cover the finished base with filling, then sprinkle with almond slices. Chocolate truffle cake is served chilled.

On a note. You can buy almond slices or make your own. In the latter case, the nuts should be soaked in water for 24 hours, then thinly sliced ​​with a sharp knife and dried in a frying pan for 5 minutes.

Chocolate truffle cake

When there is neither time nor desire for long-term witchcraft over dessert, we will prepare an express cake from store-bought cake layers, which we will grease with a special cream.

To prepare truffle cream for the cake you will need:

  • two bars of dark chocolate;
  • 500 ml heavy cream;
  • as well as packaging of cakes.

The process is extremely simple:

  1. Heat one half of the cream and crumble the chocolate into it until it dissolves.
  2. Beat the second half and add to the first.
  3. Grease the cakes with the resulting cream and place on top of each other. Drizzle chocolate on top of the finished dessert. That's how fast and simple it is. The cake is ready!

Recipe from Tatyana Litvinova

Tatyana teaches her audience to cook according to ancient recipes, which are not always easy to execute. This is probably where the secret of the amazing taste and fabulous appearance of the prepared dishes lies.

The list of ingredients for Tatyana’s dessert is impressive, but the result is worth the money and effort:

  • dark chocolate – 5 bars of 100 g each (without filling);
  • sweet cream unsalted butter – 2 packs;
  • white sugar – 1.5 cups;
  • country eggs – 3 units;
  • flour – 1 glass;
  • baking powder – 5 g;
  • salt – 5 g;
  • heavy cream (from 30%) – 1 glass;
  • sour cream – 70 ml;
  • powdered sugar – 200 g;
  • water - a quarter glass;
  • lemon juice – 0.5 tsp. (will prevent the glaze from becoming sugary);
  • natural instant cocoa – 1 tbsp. l.;
  • brandy – 1 tsp.

The ingredients are divided between different parts of the cake:

  1. It all starts with making the crumbs. For this purpose, put the saucepan on the fire, pour water into it, add half a glass of sugar and lemon juice. Cook until the syrup thickens.
  2. In a bowl, mix a quarter stick of butter with cocoa with a fork. Pour syrup here. Stir vigorously until the mixture cools and becomes viscous. Place it in a thin layer on parchment.
  3. Switch to biscuit. Beat eggs with sugar (200 g) until foamy. Melt two bars of chocolate and one stick of butter together and pour into the eggs, leaving a cube of butter for greasing. Add flour, baking powder, salt. Mix by hand.
  4. You need two pans: one larger, one smaller. Place parchment on the bottom of the small one and grease the walls with oil. Fill it with dough, close the lid and wrap it in a towel - it will absorb the condensation. Place the smaller container in the larger one and cover it too. Keep on low heat for 1 hour.
  5. Now let's make the cream. Melt the chocolate. Combine half a glass of chilled cream, sour cream, powdered sugar (100 g) and beat. Pour chocolate into the resulting mixture and stir.
  6. Let's return to the baby. To do this, the mass from the parchment should be crushed in a blender.
  7. Cut the cake lengthwise into two “pancakes”. Then form the dessert in the following sequence: first pancake – cream – crumbs – second pancake – cream – powdered sugar (remaining 50 g).
  8. The sides of the treat should also be coated with cream. After this, keep the almost finished dessert in the cold for 15 minutes.
  9. What's left is the icing. Combine half a glass of cream, half a stick of butter, 2 tablespoons of powder, chopped chocolate and brandy. Heat until everything melts.
  10. Fill the cake with glaze. Grate the remaining chocolate bar and sprinkle the resulting shavings over the cake. Let the dessert sit in the cold for 1 hour.

How to make dessert with meringue

This baking option is suitable for special occasions. The cake is bought in a store or prepared according to the first classic recipe, but then supplemented with a special, airy and delicate composition.

To prepare it you will need:

  • three medium eggs;
  • mug of sugar;
  • pack of butter;
  • a whole can of condensed milk;
  • half a chocolate bar.

Homemade truffle cake with meringue is prepared according to the following algorithm:

  1. Cream is condensed milk mixed with melted butter. The latter will take a whole pack, but one tablespoon should be left for the glaze.
  2. Meringue is made from egg whites. Beat them with sugar until they thicken. Place sweet portions on a lined baking sheet, which are then baked for 90 minutes at 120 ºC.
  3. The pre-prepared cake layer is thinly greased with cream and meringue is laid out on it, filling the gaps with the same milky-creamy sweet composition.
  4. It was just a matter of icing. But this problem can be solved - melt the chocolate with the addition of butter and pour it over the cake. Place the delicious dessert in the refrigerator for 2 hours.

On a note. The meringue is formed using a regular plastic bag. For this purpose, you should put the mixture into it, cut off a small corner and squeeze out future “bezes” through it.

Truffle sour cream cake

An interesting dessert reminiscent of Tiramisu, adapted to our home baking requirements.

To perform it you will need:

  • half a bar of dark chocolate;
  • sugar - 0.5 cups for the cream, one for the base and glaze;
  • 20% sour cream – 0.5 cups for the cream, one each for the base and glaze;
  • 0.5 tsp. soda;
  • 1.5 cups sifted wheat flour;
  • oil “Peasant” – 2 tbsp. l. for dough, 1 – for glaze;
  • 2 cookies, “Jubilee” type;
  • cocoa powder: 5 tbsp. l. – for the base, 1 – for the cream;
  • 1 tbsp. l. freeze-dried coffee;
  • 1 egg.

This cake consists of three parts: dough, cream and icing.

Let's start creating each one:

  1. Grind the egg with sugar, add sour cream and soda. In a separate bowl, combine cocoa with flour and pour the resulting mixture into the sour cream mixture. Mix.
  2. Sprinkle crushed cookies onto the bottom of the baking dish. Pour the dough over it and bake at 170 ºC for 40 minutes.
  3. While the workpiece is cooling, prepare the cream. In a convenient bowl, combine sour cream, sugar, coffee and warm melted butter. Beat everything with a blender.
  4. Cut the dough into 3 - 4 cakes and coat each one thickly with cream. We combine them to form a dessert.
  5. Prepare the glaze: combine butter, cocoa, sour cream and sugar and heat. Pour the glaze over the cake without any time to cool down.

Truffle sweets and cakes are elite delicacies. But preparing them in your own kitchen, as it turns out, is not difficult. Feel free to take on bringing recipes to life and be sure that your culinary masterpiece will be appreciated.

Moderately sweet, with rich chocolate cakes, exquisite bitterness and heady notes of cognac aroma - ideal for your holiday table! Tatyana Litvinova will share the secrets of preparing a unique “Truffle Cake”.
The delicate soft texture of sponge cakes combined with magnificent airy butter cream will win your heart forever. Eating this dessert will give you a lot of pleasure and satisfaction. And that is not all! Tatyana Litvinova will share with you a unique recipe for making delicious coffee and nut cakes with a delicate truffle layer. This heavenly delight will surprise even the most demanding gourmet.

Truffle cake
Moderately sweet, with rich chocolate cakes, exquisite bitterness and heady notes of cognac aroma - Tatyana Litvinova told how to make truffle cake.

Ingredients:

For the biscuit:

dark chocolate (70%) – 200 g
butter – 200 g
sugar - 250 g
eggs - 3 pcs.
flour - 125 g
baking powder - 2 g
salt - 1/3 tsp.

For cream:

dark chocolate - 100 g
cream (30%) - 100 ml
sour cream (20%) – 75 ml
powdered sugar – 100 g

For the little ones:

sugar - 120 g
water - 50 ml
lemon juice – ½ tsp.
ice
cocoa – 20 g
butter – 50 g

For the glaze:

chocolate (70%) - 100 g
cream (30%) - 125 ml
powdered sugar - 2 tbsp. l.
butter – 100 g
cognac - 1 tsp.

For the chocolate chips:

dark chocolate (70%) – 100 g

Preparation:

For the biscuit, melt the chocolate in a steam bath. Add butter and stir until smooth. Remove the pan from the steam bath and cool the mixture.
Beat eggs with sugar with a mixer until fluffy. Add cooled chocolate.
Separately, mix the flour with baking powder and salt, add to the chocolate-egg mixture and mix gently.
Cut a circle out of parchment with the diameter of the bottom of a 3-quart saucepan. Grease the sides of the pan and the parchment with butter. Place parchment on the bottom of the pan. Place the dough on the parchment.
Turn the pan clockwise 3-4 times to even out the dough.
Cover the pan with a plate wrapped in a towel.
Place a plate in the bottom of the larger pan. Place a pan of biscuits on top. Cover the large saucepan with a lid and bake on the stove over low heat for 1 hour.
Simply cool the finished cake in a 3-liter saucepan in a large bowl of cold water (20 minutes).
Carefully remove the cake from the pan onto a plate, cover with a large bowl and refrigerate for 20 minutes.

For the cream, melt the chocolate in a steam bath and cool to 40°C.
In a cold bowl, beat the cream and sour cream until thick foam, gradually adding powdered sugar. Add the cooled chocolate, stir until smooth and leave in the refrigerator for 10 minutes.

For the truffle crumbles, heat water and sugar and cook until thick. After 2 minutes, add lemon juice.
Mix cocoa and butter. Add to the finished syrup. Place in an ice bath and stir until thickened. Pour onto parchment in a layer up to 5 mm. Leave until completely hardened, and then grind with a blender into crumbs.
Cut the biscuit into 2 flat cakes and form a cake.
Apply 7mm thick cream onto the first cake layer and sprinkle generously with truffle crumbs. Cover with the second cake layer. Grease the top and sides of the cake with cream and sprinkle with powdered sugar. Place in the refrigerator for 15 minutes.

Prepare the glaze. Heat the cream, add butter and powdered sugar and stir until smooth. Add chopped chocolate and cognac to the warm mixture. Stir and cool to 40°C.
Pour the glaze into the center of the cake so that it flows in beautiful waves.
Using a vegetable peeler, make chocolate chips from a room temperature chocolate bar.
Sprinkle the center of the cake with chocolate chips and truffle crumbs. Place the cake in the refrigerator for 1 hour.

Truffle cakes
Tatyana Litvinova has already told you how to make truffle cake. And now the culinary expert of the show “Everything will be delicious!” shared a recipe for equally delicious cakes with a truffle layer.

Ingredients:

walnuts – 200 g
butter – 150 g
sugar – 120 g
flour – 150 g
dark chocolate (70%) – 200 g
cream (30%) – 500 ml
instant coffee – 6 g
powdered sugar – 16 g
cocktail cherries – 10 pcs.

Preparation:

Chop the toasted walnuts. Grate cold butter on a coarse grater and mix it with flour. Add chopped nuts, sugar and knead the dough.
Roll it out into a layer 1 cm thick. Using a glass with a diameter of 7 cm, cut out 10 circles from the dough.
Line a flat baking sheet with parchment so that its edges extend beyond the borders of the baking sheet. Place the cakes in a mold and bake in a preheated oven at 180°C for 25 minutes.
Remove the cakes from the mold and leave to cool at room temperature.
For the truffle layer, heat the cream without boiling. Add the chocolate pieces and stir. Remove from heat and set aside for 1 hour to set.
For the cream, beat the cream with a mixer until fluffy foam. Add powdered sugar and coffee and beat again.
Apply the truffle mixture to the cakes in a layer 5 mm thick, and on top of it, using a pastry bag, squeeze out the cream 4-5 cm thick.
Decorate the cakes with cocktail cherries and refrigerate for 1 hour.