Chocolate Truffle Cake

10:00 pm on 15 November 2003

(Serves 10-12)

Ingredients Truffle Cake

  • ½ C plain (all-purpose) flour
  • 2 tbsp cocoa
  • 1/3 C caster sugar
  • 4 eggs
  • 80 gms butter, melted

Ingredients Truffle Filling

  • 450 gms dark couverture chocolate
  • 2 C single or pouring cream
  • 6 egg yolks
  • 1/3 C caster sugar

Method

Preheat the oven to 180ºC.

Sift the flour and cocoa three times and set aside. Place the sugar and eggs in the bowl of an electric mixer and beat for 8-10 minutes or until pale and thick and tripled in volume. Gently fold through the flour and cocoa and then the butter.

Line the base of a 20 cm springform tin with non-stick baking paper. Pour in the mixture and bake for 25 minutes or until the cake comes away from the side of the tin. Cool in the tin.

While the cake is cooking, make the filling. Place the chocolate and cream in a saucepan over a low heat and stir until melted and smooth. Place the egg yolks and sugar in a heatproof bowl over a saucepan of simmering water and beat for six minutes or until thick and creamy. Fold the chocolate mixture through the egg mixture and beat for six minutes or until cold. Refrigerate for 30 minutes.

To assemble, remove the cake from the tin and cut in half horizontally. Place the bottom layer back in the tin and pour over half of the filling. P lace the top layer on the cake and cover with the remaining filling. Refrigerate for five hours or until set.

To serve, place a warm tea towel around the tin, which will help to ease the cake away from the side. Carefully remove the cake from the tin and use a heated palette knife to smooth the edge.

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