Truffle Cake
Cocoa and 85% chocolate give this cake a deeper flavor and a portion of polyphenols, while almond flour and cream cheese make it more satisfying than a standard sponge cake. Eggs add protein and help keep the structure dense but tender without sugar or wheat flour. It is best served well chilled, when the truffle cream becomes especially smooth and firm.
Melt butter (80 g) and let it cool slightly. Whip eggs (200 g) with erythritol (40 g) until airy, then add apple cider vinegar (5 g), vanilla (1 g), cocoa powder (40 g), almond flour (80 g), and the melted butter. Mix gently, divide the batter into 3 equal parts, and bake the layers at 180°C for about 15-20 minutes until the surface is dry and the center stays soft.
Cool the layers completely. For the cream, heat half of the 35% cream (100 g) almost to a simmer, remove from the heat, and melt 85% chocolate (80 g) into it. When the ganache is smooth, stir in cognac (10 g) and let it cool to room temperature.
In a separate bowl, beat cream cheese (250 g) with erythritol (35 g), then pour in the remaining 35% cream (100 g) and whip briefly until thicker. Fold in the chocolate ganache and spread the cream between all layers, stacking the cake neatly. Chill for at least 8 hours so the cream can set and the flavor can deepen. Serve in thin chilled slices.
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