A cake recipe for all foodies:

For the canache, chop the cooking chocolate with a kitchen knife. Bring the whipping cream almost to the boil, then remove from the heat and add the chopped cooking chocolate. Wait until the cooking chocolate begins to melt into the whipped cream, then stir heartily until a homogeneous mixture is obtained. Fold in the walnut liqueur and the finely chopped walnuts, leave to cool for one night. A day later, warm the canache cream a tiny bit in a bain-marie to soften it again. Stir until it is nice and smooth. As soon as it starts to firm up, form small balls the size of a truffle with a spoon or piping bag with a hole nozzle. Let the crem firm up well, only then shape into evenly round balls between the two palms of your hands. Roll out the marzipan mixture to a thickness of 2 mm and cut out circles from it, which must be large enough to completely cover the truffle with them. Cover each truffle with marzipan: gently but firmly press the marzipan smooth. Cut away the resulting folds with a sharp kitchen knife and once again smooth and ‘spread’ these intersections with your fingers. Form the ‘chestnut’ into a smooth ball between the palms of your hands. Using a sharp kitchen knife, cut away a scant quarter of the marzipan from each truffle, revealing the chocolate heart. Thread each ball with a thin toothpick

Chestnut Truffle

Ingredients:

Instructions:

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