Recipes - Chocolate Truffle Cake Recipe

Ingredients

SPONGE

75 g/ 2¾ oz of butter

75 g/ 2¾ oz of caster (superfine) sugar

2 eggs, lightly beaten

75 g/ 2¾ oz of self-raising flour

½ tsp of baking powder

25 g/ 1 oz/ ¼ cup of cocoa powder

50 g/ 1¾ oz of ground almonds

TRUFFLE TOPPING

350 g/ 12 oz of dark chocolate

100 g/ 3½ oz of butter

300 ml/ ½ pint/ 1¼ cups of double (heavy) cream

75 g/ 2¾ oz/ 1¼ cups of plain cake crumbs

3 tbsp dark rum

CAKE DECORATION

Cape gooseberries

SO 9/11/4 oz dark chocolate, melted

Preparation

Lightly grease a 20 cm/ 8 inch round spring form tin (pan) and line the base.
Beat together the butter and sugar until light and fluffy.
Gradually add the eggs, beating well after each addition.
Sieve (strain) the flour, baking powder and cocoa powder together and fold into the mixture along with the ground almonds.
Pour into the prepared tin (pan) and bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for 20-25 minutes or until springy to the touch.
Leave to cool slightly in the tin (pan), then transfer to a wire rack to cool completely.
Wash and dry the tin (pan) and return the cooled cake to the tin (pan).
To make the topping, heat the chocolate, butter and cream in a heavy-based pan over a low heat and stir until smooth.
Cool, then chill for 30 minutes.
Beat well with a wooden spoon and chill for a further 30 minutes.
Beat the mixture again, then add the cake crumbs and rum, beating until well combined.
Spoon over the sponge base and chill for 3 hours.
Meanwhile, dip the Cape gooseberries in the melted chocolate until partially covered.
Leave to set on baking parchment.
Transfer the cake to a serving plate; decorate with Cape gooseberries.

	Chocolate Truffle Cake Recipe

	Ingredients SPONGE 75 g/ 2¾ oz of butter 75 g/ 2¾ oz of caster (superfine) sugar 2 eggs, lightly beaten 75 g/ 2¾ oz of self-raising flour ½ tsp of baking powder 25 g/ 1 oz/ ¼ cup of cocoa powder 50 g/ 1¾ oz of ground almonds TRUFFLE TOPPING 350 g/ 12 oz of dark chocolate 100 g/ 3½ oz of butter 300 ml/ ½ pint/ 1¼ cups of double (heavy) cream 75 g/ 2¾ oz/ 1¼ cups of plain cake crumbs 3 tbsp dark rum CAKE DECORATION Cape gooseberries SO 9/11/4 oz dark chocolate, melted Preparation Lightly grease a 20 cm/ 8 inch round spring form tin (pan) and line the base. Beat together the butter and sugar until light and fluffy. Gradually add the eggs, beating well after each addition. Sieve (strain) the flour, baking powder and cocoa powder together and fold into the mixture along with the ground almonds. Pour into the prepared tin (pan) and bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for 20-25 minutes or until springy to the touch. Leave to cool slightly in the tin (pan), then transfer to a wire rack to cool completely. Wash and dry the tin (pan) and return the cooled cake to the tin (pan). To make the topping, heat the chocolate, butter and cream in a heavy-based pan over a low heat and stir until smooth. Cool, then chill for 30 minutes. Beat well with a wooden spoon and chill for a further 30 minutes. Beat the mixture again, then add the cake crumbs and rum, beating until well combined. Spoon over the sponge base and chill for 3 hours. Meanwhile, dip the Cape gooseberries in the melted chocolate until partially covered. Leave to set on baking parchment. Transfer the cake to a serving plate; decorate with Cape gooseberries.

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