Chocolate arm filled with truffle. Recipe
After a few days a little bad, this weather and the sudden cold have been able to me, I really wanted a sweet dessert. So I have rescued some of the old recipes from when I was studying in hospitality school. So this is where a truffle-filled chocolate arm came out. The thing is, that gypsy arm thing doesn't suit me, no. Call me a maniac.
- For the cake, 4 eggs, 115 grams of sugar and 125 grams of flour. Also a liquor to splash the cake.
- For the filling, 750 ml of cream (35% of fat) and 150 gr of chocolate coating.
- For the coverage, 150 grams of butter and 150 grams of chocolate coating.
Making the chocolate arm
First we make the cake sheet. We mix the sugar with the eggs and beat until it rises 3 or 4 times its initial volume. It will also go from yellow to almost white. Another question to know that it is correctly assembled is that when removing the rods the trickle that falls from them forms a bead on the surface of the foam. At that moment we add the flour at once and mix from bottom to top, slowly and carefully so that the dough does not get too low.
With a pastry bag, we put the dough on a baking sheet and bake at 230 ºC for 5 minutes. We take out of the oven and cover with a cloth to make it easier to fold it.
Then we start to make the filling. On the one hand, we melt the chocolate in a bain-marie and when it is melted we add 200 ml of warm cream. We mix and add the rest of the cream, but this time it is mounted.
We take the cake off the paper, turn it over and splash with a liqueur. We put part of the truffle on the cake plate, stretching it over the entire surface. Very carefully we roll the cake on itself. We leave in the fridge while we prepare the coverage. That way it will be fresh so that the coating hardens sooner.
For the coverage we will melt the chocolate in a bain-marie. When it is melted, remove from the heat and add the butter in pieces and at room temperature. Mix until the butter is completely incorporated. It should be a soft cover.
We put a cord on the arm. We let it soak all the walls. If necessary, spread the chocolate with a spatula. Then with a fork we make the drawing.
Processing time | 2 hours
Difficulty | Hard
To finish the chocolate arm filled with truffle, it only remains to decorate it. We can use a little of the truffle that we have left over from the filling. We can also add granulated almonds, chocolate eclairs or any other decoration that we have on hand.