Chocolate truffle cake

2. In heavy non-stick saucepan over low heat, heat 350g/12 oz chocolate, 225g/8oz butter and 600ml/1 pint water, stirring frequently, until melted and smooth. Remove from heat; cool slightly.

3. In large bowl, with wire whisk or fork, beat eggs. Gradually beat warm chocolate mixture into eggs.

4. To chocolate mixture, add flour and caster sugar; continue beating with wire whisk or fork until mixture is smooth and well blended.

5. 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.

6. 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.

7. When cake is cool, slice horizontally into three layers.

8. 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.

9. Assemble and glaze cake (see below). Refrigerate cake until glaze is set, about 30 minutes.

10. 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 1 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.