Recipes - White Chocolate Truffle Cake Recipe

Ingredients

SPONGE

2 eggs

50 g/ 1¾ oz/ 4 tbsp of caster (superfine) sugar

50 g/ 1¾ oz of plain (all-purpose) flour

50 g/ 1¾ oz of white chocolate, melted

TRUFFLE TOPPING

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

350 g/ 12 oz of white chocolate, broken into pieces

250 g/ 9 oz of quark or fromage frais

TO DECORATE

dark, milk or white chocolate, melted

cocoa powder, to dust

Preparation

Grease a 20 cm/ 8 inch round spring form tin (pan) and line the base.
Whisk the eggs and caster (superfine) sugar in a mixing bowl for 10 minutes, or until the mixture is very light and foamy and the whisk leaves a trail that lasts a few seconds when lifted.
Sieve (strain) the flour and fold in with a metal spoon.
Fold in the melted white chocolate.
Pour into the tin (pan) and bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for 25 minutes or until springy to the touch.
Leave to cool slightly, then transfer to a wire rack until completely cold.
Return the cold cake to the tin (pan).
To make the topping, place the cream in a pan and bring to the boil, stirring to prevent it sticking to the bottom of the pan.
Cool slightly, then add the white chocolate pieces and stir until melted and combined.
Remove from the heat and leave until almost cool, stirring, then stir in the Quark or fromage frais.
Pour the mixture on top of the cake and chill for 2 hours.
Remove the cake from the tin (pan) and transfer to a serving plate.
To make large chocolate curls, pour melted chocolate on to a marble or acrylic board and spread it thinly with a palette knife (spatula).
Leave to set at room temperature.
Using a scraper, push through the chocolate at a 25° angle until a large curl forms.
Remove each curl as you make it and leave to chill until set.
Decorate the cake with chocolate curls and sprinkle with a little cocoa powder.

	White Chocolate Truffle Cake Recipe

	Ingredients SPONGE 2 eggs 50 g/ 1¾ oz/ 4 tbsp of caster (superfine) sugar 50 g/ 1¾ oz of plain (all-purpose) flour 50 g/ 1¾ oz of white chocolate, melted TRUFFLE TOPPING 300 ml/ ½ pint/ 1¼ cups of double (heavy) cream 350 g/ 12 oz of white chocolate, broken into pieces 250 g/ 9 oz of quark or fromage frais TO DECORATE dark, milk or white chocolate, melted cocoa powder, to dust Preparation Grease a 20 cm/ 8 inch round spring form tin (pan) and line the base. Whisk the eggs and caster (superfine) sugar in a mixing bowl for 10 minutes, or until the mixture is very light and foamy and the whisk leaves a trail that lasts a few seconds when lifted. Sieve (strain) the flour and fold in with a metal spoon. Fold in the melted white chocolate. Pour into the tin (pan) and bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for 25 minutes or until springy to the touch. Leave to cool slightly, then transfer to a wire rack until completely cold. Return the cold cake to the tin (pan). To make the topping, place the cream in a pan and bring to the boil, stirring to prevent it sticking to the bottom of the pan. Cool slightly, then add the white chocolate pieces and stir until melted and combined. Remove from the heat and leave until almost cool, stirring, then stir in the Quark or fromage frais. Pour the mixture on top of the cake and chill for 2 hours. Remove the cake from the tin (pan) and transfer to a serving plate. To make large chocolate curls, pour melted chocolate on to a marble or acrylic board and spread it thinly with a palette knife (spatula). Leave to set at room temperature. Using a scraper, push through the chocolate at a 25° angle until a large curl forms. Remove each curl as you make it and leave to chill until set. Decorate the cake with chocolate curls and sprinkle with a little cocoa powder.

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