EDWARD ENTERTAINS
THIS WEEK: CHOCOLATE CAKE WITH CHOCOLATE TRUFFLES
Serves 6
This chocolate cake with chocolate truffles is a great way to get a big chocolate fix!
It’s also sure to be a great hit with visiting family or friends.
RECIPE
Sponge:
8oz/225g butter – softened 8oz/225g caster sugar 8oz/225g self-raising flour 5 medium-sized eggs 1oz/25g good-quality cocoa
Chocolate Truffle Mixture: 1lb/450g chocolate (1/2 dark and 1/2 plain mixed) 5floz/150ml cream 4oz/110g butter – cut into cubes 1 egg yolk
Zest of 1 orange 7oz/200g nibbed almonds
METHOD
* Pre-heat oven to 180C/350F/ Gas Mark 4 * Grease and line an 8 inch/20cm deep cake tin * In a large mixing bowl, cream the butter with the sugar until very light and fluffy. * Sift the flour and the cocoa powder together. * Gradually add the eggs and mix in the flour. * Mix thoroughly until the mixture is really light and creamy *Pour the mixture into the prepared cake tin and bake for 4550 minutes or until the cake is well set. A skewer inserted into the centre of the cake should come away spotlessly clean and dry. * When the cake is baked, take it out of the oven and allow it to cool in the tin for at least half an hour as it will still be quite soft at this stage. * Invert onto a cooling rack and allow to cool completely. * Ideally, you should have the cake made the day before you require it. * Add the butter and cream to a saucepan and allow to come to a rapid boil. * Add the boiling liquid to the chocolate and whisk rapidly. * Add in the egg yolk together with the orange zest and whisk thoroughly. * Allow the truffle mixture to cool slightly and to become a consistency conducive to spreading. * Place almonds on a flat baking tray and toast in the pre-heated oven until golden brown.
Assembly:
* Split the chocolate sponge in three equal pieces. Spread a layer of chocolate truffle mixture over the first discs of sponge topping with another disc of sponge and repeat the process. * Spread the top and sides of the cake with some of the chocolate truffle mixture. * Pour the remaining mixture onto a flat baking tray lined with cling film and refrigerate until it is set. * Break the chocolate slab into small pieces. * Roll the truffles into round balls and roll in the toasted almonds.
Generously decorate the top of the cake with the chocolate truffles.