Truffle cake without flour

Are you crazy sweet tooth? Then this recipe is for you! Truffle cake is a real chocolate boom. The dessert is rich, moist and just melts in your mouth.

Ingredients

• Chocolate (at least 55% cocoa) - 450 g
• Butter - 60 g + 10 g for greasing the mold
• Chicken eggs - 6 pcs.
• Cream (fat content 35%) - 200 ml
• Sugar - 150 g
• For decoration (optional):
• Chocolate
• Decorative confectionery sprinkles

Directions

1. We break the chocolate into pieces, put it in a saucepan, where we also add butter. Melt chocolate with butter over very low heat or in a water bath.
2. When the chocolate has melted, remove the pan from the stove.
3. Break 4 whole eggs into a large bowl and add 2 yolks. We add sugar.
4. Beat eggs with sugar until sugar dissolves.
5. Whip the cream until stiff peaks.
6. Beat the cooled chocolate mixture with the egg mixture.
7. Add whipped cream.
8. Mix until smooth. "Dough" without flour is ready.
9. Turn on the oven, heat up to 180 degrees.
10. We cover the detachable form with parchment paper, which we grease with butter. We wrap the form in two layers of foil.
11. Pour the chocolate mixture into the mold. We put the form in a baking sheet with sides, into which we pour 1-2 cm of water. We bake the truffle cake in the oven for 40-50 minutes at 180 degrees.
12. The baked cake must be cooled in the mold at room temperature, only then carefully remove it from the mold. The finished cake will harden on top but remain moist on the inside.
13. To decorate the truffle cake, use grated or melted chocolate and decorative sprinkles.