Chocolate Truffle Cake
From barneyhawes 16 years ago
- 40 minutes to make
- Serves 8
The 3 “must haves” for this delicious treat are 1) 70% cocoa chocolate, 2) an electric whisk and 3) time for it to set overnight in the fridge.
Ingredients
- 25g (1oz) cocoa powder shopping list
- 375g (13oz) dark chocolate shopping list
- 250 ml (9fl oz) double cream shopping list
- 5 large eggs shopping list
- 90g (3¼oz) light soft brown sugar shopping list
- 120ml (8tbsp) Cointreau (maybe less) shopping list
- maybe try some baking powder to make it rise more? shopping list
How to make it
- To prepare, preheat the oven to 170°C / 325°F / Gas Mark 3, and grease and paper line a 20cm (8”) round loose-bottomed tin.
- Make sure there is headroom in the oven, because this can rise quite a lot.
- Melt the chocolate in a large bowl and allow to cool slightly.
- Whip the eggs and sugar until very thick (5-8 mins)
- Whip the cream to “soft peak” status in yet another bowl.
- Carefully fold the eggs and sugar into the chocolate (do this in the hot bowl to stop the chocolate cooling rapidly and going lumpy).
- Gently fold in the cream and the alcohol, and then pour the mixture into the tin.
- Place the tin in a roasting tin and half fill that with boiling water.
- Bake for 30-40 minutes until the centre just sets.
- Remove from the tray and transfer to the fridge when it has cooled down for an overnight setting session.
- To try: cook for 25 mins and then turn off the oven and allow it to cool with the oven (this might help prevent collapsing.
People Who Like This Dish 3
- momo_55grandma Mountianview, AR
- zanna MOUNT CLEMENS, MI
- clbacon Birmingham, AL
- barneyhawes Bristol, GB
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
Fantastic cake gotta try thanks
momo_55grandma
in Mountianview loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "