White Truffle Cake
- eggs - 2
- sugar - 3 1/3 tbsp (50 g)
- flour - 3 1/3 tbsp (50 g)
- white chocolate - 2 oz (50 g), melted
- chocolate topping
- liquid cream - 1 1/5 cups (300 ml), full fat
- white chocolate - 12.5 oz (350 g), in pieces
- cottage cheese - 9 oz (250 g), unsalted
- for decoration
- chocolate - 12.5 oz (350 g), dark, milk or white, or couverture
- cocoa - for sprinkling
Butter an 8″ (20 cm) diameter cake form and cover the bottom with baking paper.
Add the flour and stir. Pour this mixture in lots into the white chocolate and stir. Pour this cake layer dough into the form and bake in a preheated 356°F (180 °C) oven for about 25 min.
Let the cake cool in the form, then transfer it onto a metal cooking grid. Once completely cooled, put it back in the form.
For the topping, gradually heat the cream until boiling in a pot on the stove, stirring nonstop. Turn down the heat, add the crumbled white chocolate. Remove from the stove and stir until the blend is homogenized.
Let it cool for a bit and beat with the cottage cheese, which you can pass through a sieve beforehand to get a finer cream.
Pour the white topping over the layer in the form and let it set for 2 hours.
For the chocolate decoration, pour the melted chocolate onto acetate paper or a plastic board. Using a spatula, distribute the chocolate into a thinner layer and let it cool.
Using the spatula or a knife, scrape off large chocolate sprinkles at a 25° angle - press along the surface of the chocolate and you will see how it forms into small cigars.
Decorate the cake with the chocolate sprinkles and sprinkle lightly with cocoa.