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Chocolate Truffle Cake

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Ingredients
  Plain chocolate 8 Ounce, chopped (250 Gram)
  Unsalted butter 4 Ounce (125 Gram)
  Double cream 2 Fluid Ounce (50 Milliliter)
  Eggs 4 , separated
  Caster sugar 4 Ounce (125 Gram)
  Cocoa powder 2 Tablespoon, sifted
  Icing sugar 2 Tablespoon (For Dusting)
  Whipped cream 2 Tablespoon (For Serving)
  Strawberries 2 Tablespoon (For Serving)
Directions

1. Melt the chocolate, butter and cream together in a bowl set over a pan of gently simmering water (do not allow the bowl to touch the water) until melted. Remove from the heat and leave to cool for 5 minutes.
2. Whisk the egg yolks with 75 g (3 oz) of the sugar until pale and then stir in the cooled chocolate mixture.
3. Whisk the egg whites in a clean bowl until soft peaks form and then whisk in the remaining sugar. Fold into the egg mixture with the sifted cocoa powder until evenly incorporated.
4. Oil and base-line a 23 cm (9 inch) spring-form cake tin and lightly dust all over with a little extra cocoa powder. Pour the cake mix into the prepared tin and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 35 minutes. Leave to cool in the tin for 10 minutes and turn out on to a serving plate. Dust the cake with icing sugar and serve in wedges with whipped cream and strawberries.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Chocolate
Cook Time: 
35 Minutes

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