Truffle cake with mango caramel

Chocolate sponge cake with truffle chocolate ganache, rum and mango caramel. It's a real buzz!
 vicky_bakery
Recipe by:

vicky_bakery

Truffle cake with mango caramel

Ingredients

Chocolate sponge biscuit
egg whites
148g
5.18oz
0.59cup
10tbsp
sugar #1
85g
2.98oz
0.34cup
5.70tbsp
salt
pinch
egg yolks
76g
2.66oz
0.30cup
5tbsp
sugar #2
85g
2.98oz
0.34cup
5.70tbsp
water
25g
0.85fl oz
flour
80g
2.80oz
0.32cup
5.36tbsp
starch
20g
0.70oz
1.34tbsp
baking powder
5g
0.18oz
0.34tbsp
butter
40g
1.40oz
2.68tbsp
chocolate 54%
100g
3.50oz
0.40cup
6.70tbsp
cocoa beans
25g
0.88oz
1.68tbsp
Soaking
water
30g
1.01fl oz
sugar
30g
1.05oz
2tbsp
rum
60g
2.03fl oz
Whipped truffle ganache
gelatin 200 bloom
4g
0.14oz
0.27tbsp
milk chocolate
150g
5.25oz
0.60cup
10tbsp
whipping cream #1
175g
5.92fl oz
glucose syrup
30g
1.05oz
2tbsp
whipping cream #2
210g
7.10fl oz
truffle oil
8g
0.27fl oz
Namelaka
gelatin 200 bloom
3g
0.11oz
0.20tbsp
milk
100g
3.38fl oz
glucose syrup
12g
0.42oz
0.80tbsp
milk chocolate
115g
4.03oz
0.46cup
7.71tbsp
cocoa butter
15g
0.53oz
1tbsp
whipping cream
160g
5.41fl oz
Mango caramel
sugar
130g
4.55oz
0.52cup
8.71tbsp
glucose syrup
35g
1.23oz
2.35tbsp
whipping cream
80g
2.70fl oz
mango puree
100g
3.50oz
0.40cup
6.70tbsp
butter
75g
2.63oz
0.30cup
5tbsp

Method

Chocolate sponge biscuit

  • Preheat the oven to 302-320F (150-160C). Prepare a 17cm (6.70 inch) ring, don't grease the sides.
  • Whip the egg whites with sugar #1 and salt at medium speed (7-10 minutes). Transfer to a clean bowl.
  • Whip the yolks with sugar #2 and water (72-77F | 22-25C) until the mass increases three times (7-10 minutes).
  • Melt the butter with chocolate until smooth (104F | 40C).
  • Sift the flour with cornstarch and baking powder.
  • With a spatula, fold the dry ingredients into the yolks from the bottom up.
  • Mix 2 tablespoons of the dough with the chocolate mass, and return to the bowl.
  • Stir in the meringue and chopped cocoa beans.
  • Bake the sponge biscuit for 40-50 minutes.
  • Take out, and cool completely. Remove the ring, wrap the sponge biscuit in cling film, and refrigerate for 8 hours.

Soaking

  • Mix everything, and bring to a boil.
  • Cool, and soak the biscuits before assembling.

* For a non-alcoholic option, you can replace the rum with mango puree.

Whipped truffle ganache

  • Pour the gelatin with cold water in a ratio 1:6.
  • Heat the cream #1 together with glucose syrup to a temperature of 140F (60C). Dissolve the gelatin mass in this mixture, and pour into the melted chocolate. Add the truffle oil, and whip with a blender.
  • Cool the ganache to 104F (40C), and add the cream #2. Whip with a blender again, cover with film in contact, and refrigerate for 8-12 hours.
  • Whip the ganache on a medium mixer speed until stiff. Use immediately.

* For those who haven't appreciated the truffle yet, the oil can be excluded. This option won't make the cake less delicious!

Namelaka

  • Pour the gelatin with cold water in a ratio 1:6.
  • Heat the milk together with glucose syrup to 140F (60C), and dissolve the gelatin in it.
  • Melt the chocolate with cocoa butter in a water bath or in the microwave, mix with milk, and mash with a submersible blender.
  • Add the liquid cold cream to the main mass, and whip again.
  • Pour the Namelaka into two 14cm (5.50 inch) rings, and freeze.

Mango caramel

  • Bring the sugar and glucose syrup to 365F (185C), to amber color.
  • Bring the cream and puree to a boil, and deglaze the caramel. Bring it to 223F (106C), for about 2 minutes over a medium heat.
  • Strain through a sieve, cool to 104F (40C), mix in the butter, and whip with a blender.
  • Spread the caramel over frozen Namelaka, and refrigerate until use.

Cake assembly

  • Cut the sponge biscuit into 3 cake layers. Soak.
  • Whip the ganache just before assembly, when the biscuits are already soaked and the fillings are ready to use!
  • Put a side of truffle ganache on the biscuit, put the frozen filling inside, caramel down, and whipped ganache on top.
  • Repeat it once again.
  • Place the cake in the fridge to stabilize for at least 2 hours (better overnight).
  • Cover the finished cake with any frosting that suits your purpose and taste.