TORTA ALA MARIE ANTOINNETTE (TRUFFLE TORTE)


Ingredients:

1-1/2 cups cake flour
1/2 pack unsweetened cocoa powder
1-1/2 tsp baking soda
1/4 tsp iodized fine salt
1 (100 g) bar MAGNOLIA GOLD BUTTER UNSALTED
1-1/2 cups brown sugar
2 pc MAGNOLIA BROWN EGGS
1/2 cup MAGNOLIA FULL CREAM MILK
1/2 tsp calamansi juice
1 tsp vanilla
1/2 cup boiling water

CHOCOLATE GANACHE:

300 grams bittersweet chocolate, chopped
1-2/3 cup MAGNOLIA ALL-PURPOSE CREAM
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED, softened

CHOCOLATE TRUFFLES:

1/4 kg semi-sweet chocolate, chopped
4-1/2 tbsp MAGNOLIA ALL-PURPOSE CREAM
1/4 cup cocoa powder
1 tbsp
1/2 cup finely chopped nuts

Procedure:

  1. Preheat oven to 350°F. Line two 9” round pans with wax paper.
  2. Sift together flour, cocoa powder, baking soda and salt.
  3. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with milk, calamansi juice, and vanilla, beating at low speed until smooth. Pour boiling water and stir until well blended.
  4. Pour mixture on prepared pans and bake for 30 to 35 minutes. Remove from pan and cool.
  5. Prepare chocolate ganache by melting chocolate pieces on a double boiler. Warm cream and blend into melted chocolate. Chill for about 10 minutes and beat. Add butter and beat until of spreading consistency. Use to fill and frost cake. Garnish with chocolate truffles and sift cocoa powder on top.
CHOCOLATE TRUFFLES:
  1. Melt chocolate in a double boiler or in a microwave oven at low power for 2 minutes.
  2. Add cream and mix well to cool slightly. Beat with electric mixer until color lightens and mixture becomes fluffy. Chill to set.
  3. Sift cocoa powder and confectioner’s sugar and use to dust work surface. Drop spoonfuls of mixture and form into balls. Roll in finely chopped nuts.
Makes 8 to 10 servings.
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