MASSA
Delícia Supreme 150 g
Eggs 2 un
Sugar 240 g
Wheat flour 240 g
Cocoa powder 24 g
Chemical yeast 30 g
Wheat flour for flouring
Milk 250 ml
CHOCOLATETRUFF
Chopped milk chocolate 130 g
Milk cream 100 g
Cognac 15 ml
CROCANTE
Sugar 160 g
Crushed walnuts 140 g
MONTAGE
Delícia Supreme unsalted margarine to grease
Chocolate ice cream pot 1/3 p
Chocolate ice cream 330 g
MASSA
1. In a mixer on high speed, beat the eggs until frothy.
2. While beating, add the sugar and Delícia Supreme margarine and beat for 5 minutes or until the mixture is very thick.
3. Reduce the speed and gradually and alternately add the wheat flour, cocoa and milk, beating until a homogeneous dough is obtained.
4. Switch off and add the yeast by hand, mixing well.
5. Place the dough in a greased and sprinkled round tin and bake in a preheated oven at 180ºC for 35 to 40 minutes.
6. Remove from the oven, allow to cool, unmould and sanitize the tin. Set aside.
CHOCOLATETRUFFLE
7. Put the chopped chocolate in a bowl and put it in the microwave or Bain Marie to melt, stirring from time to time.
8. Add the cream and mix.
9. Then add the cognac, mix well and set aside.
CROCANTE
10. In a saucepan, melt the sugar and brown it to the point of medium caramel.
11. Add the walnuts, mix well and pour the crumble onto a greased table.
12. Let it cool, turn it on its side and then break it up with a rolling pin. Set aside.
Assembly
13. Cut the cake into 3 pieces.
14. Place the bottom part of the cake in the mold, cover with the chocolate ice cream, place another layer of cake, cover with the ice cream mixed with the walnuts and cover with the last layer of cake.
15. Chill in the refrigerator for 3 hours.
DECORATION
16. Cover the whole cake with the truffle and decorate it entirely with the crunchy walnuts.
