Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Presenting a tartufata in a sphere like this one will guarantee a new hot seller. This layered cake is nothing more than pure indulgence layer after layer. The main flavours are chocolate, hazelnut and a delightful dash of honey. The build- up of this pastry is top to base or montage a l’envers in a pastry bomb mould.

Recipe instructions

(Fill in the desired quantity and recalculate)

Chocolate sponge cake

  • 300g
    whole egg(s)
  • 190g
    egg yolks
  • 200g

Heat to 50°C and process in the blender.

Sieve and add.

Mix together until melted and add.

Bake at 190°C for 12 minutes, 700 g per baking sheet.

Tartufata cream


Process in the blender.

Chocolate glaze


Make a ganache.

Finishing and presentation

Soaking syrup of your choice. Decorate with dried powdered sponge cake, icing sugar and cocoa powder Callebaut CP. Decorate as you choose.