Decadent Chocolate Cake with Zabaglione Cream and Truffle Decoration

Chocolate Cake with Zabaglione Cream

Category: Desserts
Servings: 10

Ingredients:

Instructions:

Preparing the Zabaglione Cream:

1. Start by soaking the gelatin sheets in a bowl of cold water for at least 10 minutes.
2. In a saucepan, bring the Marsala wine to a boil to evaporate the alcohol. Once boiling, remove from heat and set aside.
3. In a separate bowl, whisk together the eggs and sugar using an electric mixer or a hand whisk until the mixture becomes smooth.
4. Gradually sift in the all-purpose flour while mixing, ensuring no lumps form.
5. Carefully pour this egg mixture into the hot Marsala, lowering the heat. Stir continuously until the mixture thickens.
6. Once thickened, remove the pan from heat. Squeeze the water from the gelatin sheets and stir them into the hot cream until fully dissolved.
7. Transfer the cream to a bowl and allow it to cool to room temperature before placing it in the fridge to chill.

Making the Cocoa Sponge Cake:

1. Separate the egg yolks from the egg whites.
2. In the bowl of a stand mixer, place the egg whites at room temperature and begin beating until stiff peaks form. Set aside.
3. In another bowl, beat the egg yolks with the remaining sugar until the mixture is pale and creamy.
4. Gradually add the sifted flour and baking powder to the egg yolk mixture, folding in gently with a spatula.
5. Carefully incorporate the whipped egg whites into the egg yolk mixture to maintain airiness.
6. Pour the batter into a buttered and parchment-lined 22 cm springform pan.
7. Bake in a preheated oven (around 350°F / 175°C) for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan, then remove it and place it on a cooling rack.

Assembling the Cake:

1. Once the zabaglione cream has chilled in the refrigerator, use an electric mixer to rewhip it gently until smooth and soft.
2. Whip the fresh cream (600g) until stiff peaks form, then fold it into the zabaglione cream to lighten the texture.
3. Transfer the whipped cream mixture into a piping bag with the tip removed (or use a ziplock bag with the corner cut off).
4. Carefully slice the cooled cocoa sponge cake into three even layers (approximately 26-27 cm each).
5. Using the piping bag, pipe a portion of the zabaglione cream onto the base of the cake layer. Spread it evenly and repeat the process for the other layers.

Decorating the Cake:

1. Take the remaining zabaglione cream and spread it evenly over the sides of the cake using a spatula.
2. Place the cake in the fridge for 1 hour to set.
3. While the cake chills, melt the dark chocolate (70%) in a bowl over simmering water or in the microwave. Stir in the fresh cream (40g) and blend until smooth to create a ganache.
4. Once the ganache has cooled slightly, pour it over the center of the cake, spreading it out to cover the top.
5. Decorate the edges of the cake with chocolate sheets, positioning them at an angle for a sleek, modern look.
6. Pipe small decorative swirls of zabaglione cream along the base of the cake.
7. Finish by placing chocolate truffles atop the cream swirls, arranging them in a visually appealing manner. Use the remaining milk chocolate truffle as a base for the final decorative chocolate sheet.
8. Once everything is in place, refrigerate the cake for at least 1 hour before serving.

Serving:

Once the cake has chilled and the ganache has set, it’s ready to be served. This indulgent chocolate cake, layered with rich zabaglione cream and topped with decadent chocolate decorations, is sure to be a showstopper at your next special occasion or dinner gathering!

Enjoy the rich textures and balanced flavors of the creamy zabaglione paired with the cocoa-infused sponge, creating a perfect harmony for your palate!