Truffle Cake

For the truffle cake, beat the yolks with the sugar until foamy, then add the melted chocolate.

Beat the egg whites with the sugar until foamy and then fold into the yolk mixture with the flour and almonds. Bake at 160 °C for about 1 hour.

The day before, boil the 4 cups of cream and add the chocolate. Place in the refrigerator overnight. The next day, whip the chocolate cream and fill the truffle cake.

Preparation Tip:

Garnish the truffle cake with the remaining chocolate topping and decorate with chocolate flakes and chocolate rolls.

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