I love the Troika chocolate bar. For those of you who do not know what Troika is, it is a chocolate bar sold here in Norway which consist of a layer of marzipan, a layer of raspberry jelly and a layer of chocolate truffle covered with dark chocolate. This chocolate is delicious and so is the cake which is almost a copy of the popular and loved chocolate. This recipe, Troika Cake Deluxe, is adapted from Passion4Baking and was a little different than the first recipe I tried years ago.
Usually everyone are at home on weekends and as we were having guests also, I decided to give Troika cake a go and I was really up for trying a new and different recipe on this cake which I found on the blog, Passion4Baking. I remember to have made this cake a year ago, I do not really remember exactly, but it had a layer of almonds as well and was covered with chocolate. This recipe was a bit different with a chocolate mousse cake at the bottom and ended with chocolate truffle.
The cake does not really take long to make. The only thing that is going in the oven is the chocolate mousse bottom and you can prepare the rest of layers meanwhile and just line the layers at the end and let cool in fridge until it is going to be served.
The cake was gone minutes after it was ready and my older brother who loves Troika chocolate, ate large parts of it. Troika cake is a cake that is very difficult to not love as the main ingredient is chocolate, but the marzipan added makes it a bit "adult cake" which goes perfect to coffee.
The only thing I got a bit sceptical too was the amount of lemon juice added to the jelly, which actually made it way too sour and acidic in flavor to my taste. Next time, I will drop the lemon or add a very few drops of it. So if you are not a fan of a tangy flavor, you should be careful with adding it.
I divided the recipe in half, but still used a large baking pan so it kind of became a bit short in height, but it is all up to you if you want to use a small or large baking form. And you may use strawberry jelly instead of raspberry jelly, something I used since I did not have raspberry jelly available.
For step-by-step instructions with photos, see Passion4Baking (PS! It is in norwegian)
I n g r e d i e n t s
Chocolate Mousse Bottom
113 g chocolate (dark or any type you like)
75 g sugar
6 egg, large
3 lemon, drops of
Cover a baking pan about 30 x 30 cm or 26 cm spring form with a baking sheet
1. Melt the chocolate in microwave or over water bath, set aside and let cool
2. Separate the egg whites and egg plums
3. Beat egg plums and sugar (let 2 tbsp sugar for the meringue)for about 5-8 minutes until you get a very thick and fluffy eggnog
4. Add the melted chocolate and mix for a few more minutes until well blended
5. Whisk the egg whites along with 2 tbsp sugar and a few lemon drops for a few minutes (do not whisk for too long) until they start getting firm
6. With a spatula, fold the egg whites inside the eggnog mixture and mix until blended
Bake in the middle of oven at 175C for about 10-15 minutes until firm to touch
Let the mousse cake rest while you roll the marzipan
Marzipan Layer
300-400 g marzipan
1. Roll out a suitably thick layer of marzipan that is the same size of your chocolate mousse bottom
Jelly Layer
2 packets jelly, rapsberry or strawberry
1,5 dl water, boiling hot
0,5 dl lemon juice, freshly pressed (cut down the amount to your taste)
1 tbsp glucose (optional)
1. Boil water and add the packets of jelly, mix and add the lemon juice and glucose
2. Mix it well and set aside until it starts to get a little firm in consistency
Chocolate Truffle Cream
227 g chocolate (dark or according to taste)
5 dl cream
1 tsp vanilla extract or essense
1. Add the cream and chocolate in a sauce pan and warm it up until the chocolate melts (do not boil!)
2. Whisk, remove from heat and let cool in the fridge until cool
3. Whisk as normal until you get a firm whipping cream
LAYERING
1. The chocolate mousse bottom
2. Cover with rolled marzipan
3. Spread the jelly
4. Finish with the chocolate truffle cream
Let cool in fridge for atleast 30 minutes