Chocolate truffle cake

recipe

Chocolate truffle cake

No comments

A gateau for a special occasion, chocolate truffle cake is a deep, three-layer cake filled and piped with a wickedly rich chocolate truffle mixture. The satiny smooth glaze, a luscious combination of cream and chocolate, gives the finished cake a professional look, yet it is remarkably simple to do. Can be made day before and kept in refrigerator

Ingredients

750g/1 lb 10 oz plain chocolate, broken into pieces
325g/11 oz plain butter, softened
3 eggs
400g/14 oz self-raising flour
400g/14 oz caster sugar
300g/10 oz icing sugar, sifted
175ml/6 fl oz double or whipping cream
Rose to decorate

Serves: 10

Directions

More recipes like this

Grease a deep 23cm/9inch round cake tin. Preheat oven to 170C/325F/gas mark 5
In heavy non-stick saucepan over low heat, heat 350g/12oz chocolate, 225g/8oz butter and 600ml/1pint water, stirring frequently, until melted and smooth. Remove from heat; cool slightly.
In large bowl, with wire whisk or fork, beat eggs. Gradually beat warm chocolate mixture into eggs.
To chocolate mixture, add flour and caster sugar; continue beating with wire whisk or fork until mixture is smooth and well blended.
Pour mixture into cake tin. Bake for 45 minute or until skewer inserted in centre of cake comes out clean. Cool cake in tin on wire rack for 10 minutes. Remove from tin; cool cake completely on wire rack.
Meanwhile, prepare truffle mixture: in bowl over pan of gently simmering water, heat 120g/4oz chocolate, stirring frequently, until melted; cool slightly. With spoon, stir in icing sugar, remaining butter and 4 tablespoons double or whipping cream until mixture is smooth and well blended.
When cake is cool, slice horizontally into three layers.
Prepare glaze: in heavy medium saucepan over low heat, heat 225g/8oz chocolate and remaining double or whipping cream, stirring frequently, until melted, smooth and slightly thickened; keep warm.
Assemble and glaze cake (see below). Refrigerate cake until glaze is set, about 30 minutes.
Remove cake to plate. Pipe border with remaining truffle mixture (see below). Grate remaining chocolate; sprinkle round top edge of cake. Place rose in centre.
Assembling, glazing and decorating cake: Assembling cake with palette knife, spread cake layer with about one-sixth of truffle mixture. Top with second cake layer, pressing down gently but firmly. Spread with another one-sixth of truffle mixture; top with third cake layer. Pour prepared glaze over assembled cake. With palette knife, spread glaze to cover top and side of cake completely. Pipe border with star tube, pipe border of remaining truffle mixture round bottom of cake.