Lindt Dark & Light Truffle Cake
Lindt Excellence 7 0% Cacao Dark Chocolate
15-30 minutes

This cake is as visually stunning as it is delicious.

Make 1/2 recipe of Basic Chocolate Cake (see Basic Chocolate Cake recipe).

Bake in a greased and lined 10-inch springform pan.

Coffee liqueur or coffee, enough to brush on top of the cake

4 bars (100 g each) Lindt Excellence 7 0% Cacao Dark Chocolate, chopped

2 cups (475 ml) heavy cream

2 bars (100 g each) Lindt Swiss Classic White Chocolate, chopped

1 1/4 cups (300 ml) heavy cream



 Let the cake cool slightly, then remove from springform pan and transfer to a rack.

 Wash and dry the springform pan and return the cooled cake into the pan.

 Brush the liqueur or coffee onto the cake.


Layer Preparation

 First dark chocolate layer: Melt half of the dark chocolate over gently simmering water or double boiler (see How to Temper Chocolate). Let cool. Whip the cream until it is thickened, but not hard. Fold in the melted chocolate. Spread the mixture over the cake base and smooth. Gently tap the cake pan on the countertop 2 or 3 times to eliminate any air bubbles. Place in refrigerator and begin with production of the second, white chocolate layer.

 White chocolate layer: Repeat the same steps as with the dark chocolate layer. Place in the refrigerator and prepare the final dark chocolate layer.

 Second dark chocolate layer: Repeat steps as with the first dark chocolate layer. Chill in the refrigerator for a minimum of 6 hours or overnight.

 Before unlocking the springform pan, run a sharp knife around the edge.