Chocolate truffle cake - recipe

Chocolate truffle cake

  • Prepare

  • Serves

  • Cook

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For the cake

For the filling

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  1. 1

    Grease and base line a 20.5cm (8in) spring release tin.

  2. 2

    Cut 125g of the  butter into pieces and place in a bowl with the sugar and half of the broken up chocolate. Place the bowl over a pan of simmering water heat gently until all of the ingredients have melted.

    For this step you'll need:

    • 125g Butter (unsalted)
    • 150g Unrefined golden caster sugar
    • 100g Dark chocolate broken into pieces
  3. 3

    Remove the bowl from the heat and allow to stand for 5 minutes. Beat in the egg yolks and vanilla extract, then stir in the ground almonds.

    For this step you'll need:

    • 1tsp Vanilla extract
    • 200g Almonds (ground)
  4. 4

    Whisk the egg whites until stiff but not dry. Stir about 45ml (3tbsp) of the egg white into the chocolate mixture to lighten it, then carefully fold in the remaining egg white.

    For this step you'll need:

  5. 5

    Pour into the prepared tin and bake at 180°C, 160°C fan, 350°F, gas 4 for about 40 minutes. Once cooked, let the cake stand in the tin for about 10 minutes, then turn out and cool on a wire rack. Slice the cake into two, horizontally, using a sharp knife.

  6. 6

    For the filling, mix together the icing sugar, butter, cocoa and water. Then spread over the cooled cake, sandwiching the two layers together.

    For this step you'll need:

    • 30g Icing sugar
    • 30g Butter (unsalted)
    • 20g Cocoa powder sifted
    • 1 tbsp Water
  7. 7

    Break the remaining chocolate into a saucepan. Add the orange liqueur and remaining butter and heat gently until melted. Stir well until smooth then pour over the cake. Spread with a palette knife so that the chocolate icing covers the top and sides of the cake. Leave to set and serve.

    For this step you'll need:

    • 100g Dark chocolate broken into pieces
    • 30ml Orange liqueur
    • 25g Butter (unsalted)

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