Truffle Chocolate Cake


50g/2oz caster sugar
50ml/2oz water
50ml/20z dark rum
2 egg whites
60g/2 1/4oz caster sugar
2 egg yolks
10g/1/4oz unsweetened cocoa powder
50g/2oz plain flour, sieved
10g/1/4oz unsalted butter, melted
100g/4oz maya spiced green & black chocolate – or use plain if you can’t find it
250g/10 oz bitter chocolate
500ml/18fl oz whipping cream

Make a stock syrup by putting the water into a samll pan then add 50g caster sugar. Bring to the boil, skim off any impurities, then simmer till the sugar has dissolved. Measure 50ml then add the rum. Reserve.

Preheat the oven to 350F/180C/Gas4. To make the sponge base, beat the egg whites until they reach soft peaks, then add the sugar gradually, continuously beating. When all the sugar is beaten in, whisk in the egg yolks. Finally fold in the flour and cocoa delicately, followed by the melted butter. Pour into a lined 25cm/10″ spring form pan, spread evenly to a 1cm/ 1/2″ thickness. Cook in the preheated oven for 10 minutes. Remove and cool on a wire rack.

Put the sponge base back into the springform pan and, with a pastry brush, dampen it with the sugar/rum mix.

Break the chocolate into pieces and melt in a bowl placed over a bain-marie. Keep the water temperature low or the chocolate will granulate. Stir and make sure allo f the chocolate has melted. Cool slightly.

Separately in a large bowl, whip the cream. Briskly mix one quarter of the whipped cream into the cooled chocolate, then pour the mixture into the bulk of the whipped cream. Fold in gently with a spatula until just homogenised.

Pour the chocolate cream on to the rum soaked sponge base. Smooth the top. Refrigerate for at least 6 hours.

Before you unmould it run a hot cloth around the outside of the pan. Undo the pan, lift off gently, slice and serve.
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