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Truffle cake aux deux chocolats

55mn 4personnes difficile

A delicious and original dessert recipe, based on chocolate, mascarpone and citrus fruits, which plays on texture. A delight that will surprise your guests!


At Oliviers&Co
12cl of daily olive oil
Orange marmalade
Modica chocolate cream
Camargue salt

At the market
250g of flour
160g sugar + 1 tablespoon for the cake mold
3 eggs
1 packet of yeast
3 oranges
200g dark chocolate
1 tbsp. mascarpone
250g heavy cream


The day before, preheat the oven to 180°C.

Grate the zest and squeeze the juice from the oranges. In a food processor, beat the eggs with the sugar. Add the flour, previously mixed with the yeast, and the salt. Drizzle in the olive oil, mixing constantly until smooth.

Oil a cake mold, sprinkle it with a tbsp. of sugar and pour the mixture into it.

Bake for 35-40 minutes. Leave to cool, unmold and wrap in cling film until the next day.

The same day, crumble the cake into a bowl, add the mascarpone and mix well with your hands. Form large balls, open them in half and place 1 tsp. of chocolate cream in the center. Close, smooth to obtain nice round balls and place them on a rack in the freezer for 15 minutes.

Melt the chocolate in a bain-marie and cover the balls with melted chocolate.

Quickly whip the cream, distribute 2 tbsp. in 4 cups, then place 1 tablespoon of orange marmalade.

Carefully place the chocolate balls on top and serve.

Oliviers & Co
Genève & Lausanne

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