Lenten sponge cake

Here's an egg-free sponge biscuit recipe. Enjoy!

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Lenten biscuit

flour

250g

8.75oz

1cup

16.75tbsp

baking powder

3tsp

sugar

150g

5.25oz

0.60cup

10tbsp

vegetable oil

6Tbs

water

250ml

8.25fl oz

1cup

16.75tbsp

Take two baking pans 18-20 cm (7.10-7.90 inch) in diameter, and grease them with some oil. Line them with baking paper.
Preheat the oven to 175C (347F).
Combine all the ingredients together until your sponge mixture starts to resemble sour cream in consistency.
Spread the batter between the two pans, and bake for 20-25 minutes.
Once your sponge biscuit is ready, leave them to cool; then wrap them in plastic wrap until needed.

Recipe source

Truffles can be:

hand rolled and round in shape
in the shape of drops made of non-stabilized chocolate ganache
cylinder-shaped or in the shape of small elongated bars (made of non-stabilized chocolate ganache)
placed into premade chocolate truffle shells
made with the use of special silicone truffle molds

Either way, chocolate truffles are always glazed with tempered chocolate. As for toppings and decorations, any can be used, depending on your choice.

Please note! Always use the best coffee available when making your truffles!

Combine the cream and sugar together, and bring the mixture to a boil. Add the coffee!
Remove the pan from the heat, and leave it to sit for about 20-30 seconds, then pour it over your chocolate callets and wait for a couple of minutes for them to melt. Once the chocolate has melted, start whisking your ganache mixture from the middle out until it becomes perfectly smooth.
Once your mixture has cooled to 35C (95F), add the butter and pulse the mixture with a blender, then pour in the liqueur and pulse again - until you get a smooth emulsion-like consistency. Cover the mixture with some plastic wrap as closely as possible and leave it in the fridge for 24 hours to chill. You can also use a wine cooler to do that.
Roll your truffles, then transfer them to the fridge/wine cooler/freezer and leave them there for 8 hours to chill. Once they have chilled, glaze them with the tempered chocolate, then coat them in some cocoa powder straight away
To do that, I usually cover my gloves with cocoa powder, and then just roll the truffles in my hands until they are fully coated.
Once the truffles are ready, return them to the fridge - to prevent them from cracking due to a rapid temperature change.
The perfect thickness for the chocolate glaze would be about 2 mm (0.10 inch).
You can also add 1tsp of finely ground coffee to your tempered chocolate mixture. Believe me, those who love this type of coffee will definitely thank you later!

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