Best Chocolate truffle cake

Just a magical chocolate cake "Truffle" (Chocolate Truffle Cake). It turned out to be very tasty, not cloying, moderately sweet, chocolate-inviting. For all chocoholics, this truffle cake is heaven. And it's incredibly simple and easy to do.

Ingredients

• For the biscuit:
• Eggs - 6 pcs.
• Flour - 3 tbsp. l.
• Cocoa powder - 4 tbsp. l.
• Sugar - 6 tbsp. l.
• Soda - 1 tsp
• Lemon juice - 1.5 tsp.
• Vanilla sugar - 1 sachet
• For ganache (cream) and sweets:
• Cream 33% - 500 ml
• Chocolate black 78% - 300 g
• Milk chocolate - 50 g
• Cognac - 1.5 tsp
• For impregnation:
• Sugar - 6 tbsp. l.
• Water - 200 ml
• Cognac - 50 g
• For glaze:
• Sugar - 3 tbsp. l.
• Water - 4 tbsp. l.
• Cocoa powder - 4 tbsp. l.
• Butter - 25 g

Directions

1. We combine the eggs with sugar and vanilla sugar (I have it with bourbon, but regular one will do).
2. Mix with a whisk until smooth.
3. Then beat the eggs until white with a mixer at medium speed, gradually increasing the speed to maximum.
4. Next, add flour to the beaten egg mixture and mix.
5. Then add cocoa.
6. Also, mix everything until smooth.
7. After that, add soda, quenched with lemon juice or vinegar, mix everything well.
8. We grease the baking dish with a small amount of sunflower oil, pour out the dough and bake the chocolate biscuit in the oven at a temperature of 180 degrees for 30 minutes. Everyone's oven is different, so you need to periodically check the biscuit for doneness with a toothpick. (I baked a biscuit in a slow cooker for 50 minutes.)
9. While the cake is baking, make the cream and chocolate ganache.
10. To do this, heat the cream over medium heat, stirring constantly, they should be well hot (in no case boil the cream).
11. As soon as the cream has become well hot, remove from heat and send the broken chocolate into them.
12. Stir everything well until the chocolate is completely dissolved in the cream.
13. We shift 4 tbsp. l. finished ganache in another bowl.
14. Add cognac to a smaller part of the ganache. This mixture will be the base for the candy.
15. Cover the ganache for cream and sweets with cling film and refrigerate for at least 3 hours.
16. Let's make a cake topper.
17. In a saucepan, mix sugar and water. Do not mix, put on medium heat and cook until the sugar is completely dissolved. Once this mixture boils, cook for another 5 minutes.
18. Let the sugar syrup cool completely and only then add brandy, mix everything well.
19. After the ganache has been in the refrigerator for 3 hours, it can be whipped. Beat the cream ganache with a mixer at medium speed, gradually increasing the speed to maximum, until the mass increases in volume and brightens.
20. The biscuit is ready. Now let's start assembling the chocolate biscuit cake.
21. Cut the completely cooled biscuit into 4 parts.
22. Grease the bottom of the mold in which we will collect the cake with cream. We put the first cake, pour it with impregnation.
23. We grease the cake well with chocolate cream (the sides also need to be greased with cream). We put the second biscuit cake on top. So we repeat layer by layer.
24. As soon as the chocolate cake with creamy chocolate cream has been assembled, we begin to prepare the icing.
25. To do this, first mix sugar with cocoa in a saucepan, mix well, then add water and mix everything again until smooth so that there are no lumps.
26. We put this mass on medium heat and cook, stirring constantly, until it is empty. As soon as the mass has become thick, add a piece of butter to it and mix well so that the butter is completely combined with cocoa.
27. Remove the icing from the heat and immediately pour the cake with this chocolate icing.
28. After that, we send the chocolate cake to the refrigerator for 40 minutes so that the icing freezes.
29. In the meantime, let's make candy. To do this, we take out the remaining ganache from the refrigerator, take a small amount of ganache with a teaspoon, dip the spoon into cocoa and, helping ourselves with our hands, form a candy, enveloping it in cocoa. We make 10 candies. After we send them to the refrigerator for 30 minutes.
30. We take out the chocolate cake and sweets from the refrigerator after 30-40 minutes and start decorating the truffle cake with sweets.
31. After that, we again send the already decorated chocolate truffle cake to the refrigerator for 3 hours, preferably at night.
32. Bon Appetit everyone!