Sprüngli Truffle Cake – wonky chocolate cake

Seductive specialties, light and airy temptations, delicately smooth chocolate indulgences, confectioner’s craft with tradition. Sprüngli is loaded with superlatives. I got their classic truffle cake recipe and boy it did not dissappoint.  I want to think  my homemade truffle cake belongs to that 1st class.NakedPlate-TruffleCake
We are spoiled in Dubai, having here the only Sprüngli Swiss Chocolate Confiserie store and café outside Switzerland. I am double spoiled having first ever chocolate boutique just around the corner in Jumeirah 1 in Village Mall and getting invited to taste their handmade truffles, pralines and Swiss macaroons called Luxemburgerli. One of the signature cakes of Café Sprüngli is definitely the pyramid shape classic truffle cake.

 

NakedPlate_Sprüngli-TruffleCake

Kind people from Confiserie Sprüngli agreed to share their secret classic truffle cake recipe, now also you can try to make it at home. I swear it is easy to make. Or just visit their store to get the real thing.

I love baking simple cakes loaded with high quality ingredients like Sprüngli Truffle cake. The recipe calls for Sprüngli Grand Cru Chocolate, Criollo de Maracaibo, Venezuela, 65% cocoa. Sounds like vintage wine, doesn’t it. I replaced “grand cru” with Lindth dark 70% and 80% cocoa chocolate, which is available from most of the supermarkets in UAE. It worked very well, lovely intense and smooth dark chocolate taste, cake is not too sweet. It’s the real honest chocolate cake. A treat!

I am one of those bakers who needs occasion to bake, any tiny reason to bake a treat goes. This time it was a big reason, I had my son visiting from Finland and since he is a chocolate lover, it was more than pleasure to treat him on his birthday with homemade Sprüngli style truffle cake. My version of the choco cake is little bit wonky and totally imperfect, but surely it’s tasty as the original authentic Sprüngli truffle cake. We love the raspberry and chocolate flavors combo and I got the idea to decorate with beautiful fresh red berries and rose pedals. The ultimate highlight of the cake décor was the chubby sisters of French macaroons, Swiss Luxemburgerli’s. They taste divine and are really light. My favorite Luxemburgerli is raspberry. It’s lovely to have decorations which you can actually eat and honestly enjoy. We were in heaven.

Sprüngli Truffle Cake Recipe (printable original recipe)

For the sponge base:
• 12 egg yolks
• 280g sugar
• 7 egg whites
• 65g white flour
• 80g hazel nuts, finely ground
• 40g cocoa powder
• 60g butter

Preparation:
Blend the egg yolks and 80g sugar until fluffy. Beat the egg whites with the
remaining 200g sugar until stiff. Sieve flour and cocoa powder together and
then mix with the ground hazelnuts. Melt butter in the microwave or on the
stove and warm to approx. 60° C. Stir the beaten egg whites slowly into the
fluffy egg yolks. Carefully fold the flour mixture into the egg mixture, then
slowly stir the melted butter in with this. Bake at 170° C for about 40 minutes.

 

For the filling:
• 180g Sprüngli Grand Cru Chocolate, Criollo de Maracaibo, Venezuela, 65%
cocoa
• 180g cream
Finely chop the chocolate. Bring the cream briefly to the boil and pour over the
chocolate. Blend thoroughly, but don’t beat into a froth. Cover the finished
chocolate filling immediately with cling wrap so that the surface doesn’t dry
out. Leave to stand overnight at room temperature.

Finishing the cake:
• 25g cocoa powder
• 80g Sprüngli Grand Cru Chocolate, Criollo de Maracaibo, Venezuela, 65%
cocoa

Using a serrated knife, cut horizontally through the sponge base twice to make 3 layers. Spread the bottom layer with approx. 40g chocolate filling.
Position the middle layer precisely on top, press down and spread with another 40g filling; repeat for the top layer. Then cover the filled sponge base
with a smooth coating of chocolate filling and place in the fridge for about an hour.  After decorating, place the Truffle Cake in the fridge for another hour or so. Dust the Truffle Cake with cocoa powder.

Finely chop the chocolate, melt it gently using the waterbath method, and stir well (the temperature of the chocolate should be about 32° C). Finally, using a smooth knife or spatula spread the sides of the Truffle Cake with the melted chocolate and leave in a cool place. If you make the cake with round cake tin and leave the round shape pile your favorite fresh berries on top for simple decoration and add couple of luxemburgerlis to give some extra luxe touch and flavor.

NakdPlate_Homemade-Sprüngli-truffleCake

 

 The finest Swiss confectionery since 1836

Sprüngli confectionery story

Visit at Sprüngli Middle East

The Farmers’ Market at Dubai

UAE farmers want you to find their produce. The Farmers’ Market at Dubai on The Terrace is wonderful place to start Friday. Buy cup of coffee from one of the market stalls and fresh bakes from stall of Baker & Spice Dubai. Arrange an instant picnic for yourself and enjoy.
NakedPlate_FarmersMarketDubai_24
Another secret of Dubaian foodlovers is revealed. It’s the only farmers’ market in Dubai where farmers are every Friday selling their locally grown organic vegetables directly to us. Prices are less than in many other markets in Dubai and atmosphere is down to earth. Excellent value for your money and health.
The Farmers’ Market is located on gardens of Emirates Towers. Scroll down for map at the end of the post. Hey don’t go…

Take tour with me at my blog. Pictures are speaking more than thousand words.

Farmers' Market Dubai

Farmers’ Market Dubai

Seasons local organic veggies

Seasons local organic veggies

Farmers' Market Dubai Emirates Towers

Single origin coffee Boon Coffee from Ethiopia

Single origin coffee Boon Coffee from Ethiopia

Farmers' Market 6th Season

Organic Oasis Farm

Organic Oasis Farm

Farmers' Market sales

Astraea olives and oils, organic dates and handmade soaps

Astraea olives and oils, organic dates and handmade soaps


Yael Mejia, food consultant to Baker & Spice Dubai and the Farmers’ Market champion, says: “When I came to Dubai to set up Baker & Spice as 2008 was drawing to a close, one of my first tasks was sourcing local and regional fresh produce.
Yael Mejia pioneered the farmers’ market revolution

Yael Mejia pioneered the farmers’ market revolution


“This is one of the guiding principles of our kitchen and I had no intention of changing course. I knew there was farming here and I just had to find it and connect.

“It took a year of investigations, phoning, cajoling, travelling in the desert, begging, and we ended up working with three farms. They delivered fantastic produce to our kitchens, mainly vegetables.

“The knowledge that the produce is organic, local, of such amazing quality and so cheap, has resonated with people who are concerned about what they put in their mouths and how they feed their children.

“Being able to connect directly with the people who grow the food we eat is something most people think is important. Many global food scandals have contributed to this global concern.

Here’s capture of message from Yael at opening of 6th season of Farmers’ Market. We’re sharing same stance on food with her, key to success in kitchen is good, clean and fresh ingredients, there’s so less you have to add to create wonderful meal if you use the best you can get products and ingredients.

Baker & Spice invited me and other bloggers to Seasons opening breakfast, for me the invite was win-win, I literally could eat anything from their restaurant, all food is whole, real and simple like myself. I am happy to promote my favorite market.

Chef Gabriele Kurz from Jumeirah Group Talise Wellness at Baker&Spice breakfast

Chef Gabriele Kurz from Jumeirah Group Talise Wellness at Baker&Spice breakfast


Tree Entrepreneurs: Farmers' Market pioneer, Organic Oasis farmer and Astraea olive farmer

Tree Entrepreneurs: Farmers’ Market pioneer, Organic Oasis farmer and Astraea olive farmer


Last season I wrote about field trip to Kitby farm, they are selling at The Farmers’ Market On The Terrace their produce. Check photos from the farm here LINK
Kitby Farm from Al Ain

Kitby Farm from Al Ain

***
Hey, if you reach here, don’t go quite yet, you might like to read what other food lovers found at Farmers’ market, lots of clicking ahead…
Orangekitchens
Memoires Of A taste Bud
CoffeeCakesAndRunning
DimaSharif.com
Kitchen In The Sand
Ishita Unblogged
My Custard Pie
Cinnamon Weekends
Noni’s Place
***
LINKS
The Farmers’ Market on the Terrace

Farmersmarketme at Instagram

Emirates Towers Jumeirah Group at Instagram

Organic Oasis Farm

Olives and oils from Astraea olive grove

***

How to find Farmers Market:

Direction_to_FarmersMarke_Dubai

Drive Along – the way around to Dubai’s Farmers Market at Emirates Towers Terrace

***
Thank You for reading!

Naked Plate | Project365 | Ice Cream from Cham

Ice Cream is food, right? I remember as kid at dinner table I would complain how full I am already and I’ve finished eating. But come to proposal of having dessert, I miraculously had a tiny mini bit of space in my belly. There’s always room for ice cream.

As part of my Project365.org daily food posts I am sharing one minute of one of the tours I walked with Frying Pan Adventures in old Dubai.

Would You try this kind of ice cream?

Dubai is Foodie Wonderland, if you ever have chance to visit Dubai or UAE, you must experience almost limitless options of any food of the world. I have taken three food tours with Dubai based Frying Pan adventures and they never fail. Check the link below to discover more about walking food tours in Dubai.

Click link Frying Pan Food Tours

Naked Plate | Food Photography & Styling workshop Dubai

I am lousy writer, therefore I rather cook and take photos than write posts. Most of the time I struggle to produce decent fluent text to my blog. For that reason this post is about photos which I took at Food Styling and Photography workshop with amazing photographer Meeta K. Wolff in Dubai just few days ago. The workshop was organized by blogger from My Custard Pie Sally Prosser. I am going to add links to the blog posts from other participants, for sure you will find good reads there.

If you love snapping photos like me, or are more advanced photographer and like to know about styling food, then this workshop is for you. Definitely you like to eat, right? :-) Don’t miss this workshop next time.

I left out the part of Atlantis The Palm visit, it’s worth of own post. We ate in three restaurants and visited Nobu Garden. Sally and Meeta, they set the bar high for them self for the next workshop, because we had extra bonus surprise at Ronda Locatelli, Giorgio Locatelli join our table and brought Italian white truffles and lovely stories with him. Auw, auw, auw this girl was sold!

It was really fun packed two days hands on food photography and styling course, including loads of food tasting, cooking, styling practises, serious photographing, less serious photo snapping, social media and Lightroom tips. And hey wait, the bonus, its the goodie bags, they were great value, like those film festival goodie bags :-) very generous. One more reason to look forward Meeta’s and Sally’s Food Photo workshop on 2013.

Photo collage 1: Brunch by Gourmet Culinary Director Russell Impiazzi from Galeries Lafayette Gourmet. Scandinavian Brunch was just wonderful, visit them at Dubai Mall, amazing selection of anything foodie can imagine. We made tasting tour there last April on Meeta’s and Sally’s first workshop.


Photo Collage 2: Assignment was to take location, ingredients, cooking and magazine cover photos. Food Artisan Dima Sharif taught us how to make perfect tagine. We had her pumpkin soup and tagine for lunch and after we finished our soup we did the classic food blogger act, stooop, no eating before we take photos. Tagine was our main food model in the photo shoot. All groups had different style and mood for assignment.

Photo Collage 3: Working with Meeta and learning from others, I worked with Tavola’s photographer Antone, not bad hah? The cover picture is Antone’s, our cover style was Jamie Oliver with feminine mood. By the way in food styling, I don’t like flowers on food photos as props, and this time I got lost and chose red rose as one feminine prop…..erm.

Photo Collage 4: Miele Gallery is really dream place to have cooking demos and food tasting, you get to try all their kitchen appliances and for coffee addict like me, open Miele coffee bar was just hit on head of the nail. Thank You Miele and Gynthia for hospitality. Look at those antique Miele “machines” from their museum. Aren’t we just happy that we have advanced ever since?

Photo Collage 5: Spanish dinner by Tapeo (Galeries Lafayette) and Chef Russell, Oh that paella, it’s the best paella I have eaten in Dubai.

Watch clip of Spanish Fiesta at Miele Gallery

Thank you Shy, Moya, Sandy, Catherine, Lionel and Antone
Moya’s Food and Tools
Catherine’s SandCat
Shy’s Cooking With Shy
Sandy’s Ginger and Scotch
Lionel and Antone were the real photographers, We learned a lot from them as well. If they have photo gallery I will add link later, I have seen their work, they are good. Very good.

Thank You for sponsors:
Miele Gallery and Lafayette Gourmet for the place and food. San Pellegrino and Acqua Panna supplied all the water for the two days, and we all left with goodies from them. Artisan made Scottish tablet in some irresistible flavours from Toffee Princess. Luxury chocolates from Lindt, and a card loaded with 50 AED for a Lime & Tonic experience as well as Dima’s generous gifts with Breast Cancer awareness and support gifts. My favorite kitchen shop in Dubai Tavola provided props to our workshop.
Atlantis The Palm, Dubai hosted our first dinner and we got to test couple of restaurants.
Dima’s blog Dima Sharif
Meeta’s blog What’s for Lunch Honey
Sally’s blog My Custard Pie

Count me in for the next workshop, it’s worth of that investment, money and time wise and best of all it’s FUN.

Read other posts about workshop
Meeta’s blog post at What’s For Lunch Honey?
Moya’s take on Food and Tools
SandyCat’s take on Photography and styling workshop