My Cookery Page

This is a soft chocolate sponge cake topped with a rich chocolate truffle mixture that will make you go weak.

Ingredients: 1/3 cup butter, 1/3 cup superfine sugar, 2 eggs - beaten lightly,  2/3 cup self-raising flour, 1/2 tsp baking powder,  1/4 cup unsweetened cocoa,  1/2 cup ground almonds

Truffle topping:  350g semisweet chocolate,  1/2 cup butter, 1-1/4  cups heavy cream,  1-1/4 cups plain cake crumbs, 3 tbsp dark rum.  

To decorate:  Ground cherries, 50g semisweet chocolate - melted

Methods:

1. Lightly grease an 8-inch/20cm round springform pan and line the base.  Beat together the butter and sugar until light and fluffy.  Gradually add the eggs, beating well after each addition.

2.  Sift the flour, baking powder, and unsweetened cocoa together and fold into the mixture along with the ground almonds.  Pour the batter into the prepared pan and bake in a preheated oven, 350F for 20-25 minutes or until springy to the touch.  Let the cake cool slightly in the pan, then transfer to a wire rack to cool completely.  Wash and dry the pan and return the cooled cake to the pan.

3. To make the topping, heat the chocolate, butter, and cream in a heavy pan over low heat and stir until smooth.  Cool, then chill for 30 minutes.  Beat well with a wooden spoon and chill for 30 minutes more.  Beat the mixture again, then add the cake crumbs and rum, beating until well combined.  Spoon over the sponge cake and chill for 3 hours.

4. Meanwhile, dip the ground cherries in the melted chocolate until partially covered.  Set aside on baking partchment to set.   Transfer the cake to a serving plate and decorate with ground cherries.

This wonderful Chocolate Truffle Cake serves 12

p/s:  I have found this wonderful easy-to-follow video that shows how to make mouth-watering gourmet chocolate desserts using health-conscious recipes.  You simply must check it out!

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