Emperor Cake with Chocolate Truffles & Violet Decoration

Name: Emperor Cake with Chocolate Truffles & Violet Decoration
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Yield: 1
Cuisine: German
Ingredients: 180 g butter; 200 g sugar; 1 packet vanilla sugar; 6 Eggs; 30 g cocoa powder; 50 g starch; 100 g Ground Almonds; 150 g butter; 80 g sugar; 50 g cocoa powder; 150 g apricot jam; 200 g dark chocolate couverture; pralines; candied violet petals; organic rose petal flowers; 2 tsp chopped pistachios; powdered sugar (for dusting); 120 g whipping cream

Prep: 1h 15min

| Servings: 1 | Cook: 45min

Emperor Cake with Chocolate Truffles & Violet Decoration is a recipe with fresh ingredients from the chocolate cake category. Try this and other recipes from Spoonsparrow!

Ingredients

180 g butter
200 g sugar
1 packet vanilla sugar
6 Eggs
30 g cocoa powder
50 g starch
100 g Ground Almonds
150 g butter
80 g sugar
50 g cocoa powder
150 g apricot jam
200 g dark chocolate couverture
pralines
candied violet petals
organic rose petal flowers
2 tsp chopped pistachios
powdered sugar (for dusting)
120 g whipping cream

Instructions

1.
Beat butter with 150 g sugar and vanilla sugar until fluffy. Separate eggs; fold yolks gradually into the mixture. Sift cocoa and starch over, add almonds. Whisk egg whites with remaining sugar until stiff peaks form, then fold in. Line the pan with parchment paper, pour batter, smooth top, bake at 175°C for 45 minutes. Remove and let cool completely.
2.
For the filling, whisk butter, sugar and cocoa together. Cut the cake base horizontally twice, spread cream between layers, reassemble. Strain apricot jam through a sieve, mix with 1 tbsp water, brush around the cake.
3.
Melt couverture over a bain-marie, coat the cake and let set. Decorate with pralines, violets and rose petals, dust lightly with powdered sugar. Whip cream stiff, garnish with pistachios, serve with the cake.