Devil’s Cake
Recipe created by Chef Praveen Ram
There is no better sin, really!
Recipe Ingredients
Ingredient
Weight
For the sponge:
| Pillsbury™ Egg Free Chocolate Premix | 700 g |
| Pillsbury™ Egg Free Brownie Mix | 300 g |
| Water | 540 g |
| Oil | 30 g |
| Unsalted Butter | 30 g |
For the Chocolate Truffle:
| Dark Chocolate | 250 g |
| Fresh Cream | 250 g |
| Hazelnut Praline Paste (Optional) | 50 g |
| Grated Chocolate (For layering) | 50 g |
Preparation
For the sponge:
- Add water and both the mixes to a bowl and mix at speed 1 using a flat blade for 1-2 minutes.
- Scrape the sides of the bowl and mix again at speed 2 for another minute.
- Now, add oil and mix again at speed 1 for a minute.
- Pour this batter in the cake mould.
- Bake at: 170° C
- Bake for: 30-35 minutes
For the Chocolate Truffle:
- Heat the cream in a pan.
- Once it’s about to boil, pour in the chocolate and mix well.
- Now add the hazelnut paste and mix them well.
- Allow the truffle to cool.
- Assemble the cake with the devil sponge and truffle into 3 layers by adding the grated chocolate in between the layers.
- Cover the cake with the remaining truffle and garnish with chocolate flakes.
