Chocolate Truffle Cake

By Olga Klesch

This special cake could be served as a Christmas teatime treat.

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Ingredients

425 Gram Plain chocolate, broken up (15 oz)
90 Gram Butter (3 oz)
150 Gram Caster sugar (5 oz)
2 Teaspoon Coffee granules, in 2 tbsp hot water
4 Eggs, separated
40 Gram Plain flour (1 1/2 oz)
25 Gram Ground hazelnuts, toasted (1 oz)
300 ml Double cream ( 1/2 pint)
Strawberries, for decorating
Fondant leaves, for decorating

Details

Servings 12
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Melt 150g (5 oz) chocolate in a bowl over a pan of hot water. Cream together butter and sugar until pale and fluffy. Beat in melted chocolate, coffee and egg yolks.

Step 2

Whisk egg whites until stiff, fold into mixture. Fold in flour and hazelnuts. Pour into a greased and lined 21 cm (8 1/2 inch) cake tin. Bake at 170 °C / 325 °F / Gas 3 for 1 1/4 hours. Cool in the tin for 15 minutes, then on a wire rack.

Step 3

Place cream in a small pan, heat gently until bubbling around the edges. Remove from the heat and stir in remaining chocolate. Allow to stand covered until chocolate melts, mix well then chill until firm enough to hold a peak, approximately 1 1/2 hours. Cover top and sides with icing and swirl with a teaspoon. Decorate with strawberries and leaves.