Chocolate Truffle Cake
|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)|
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.