Chocolate Truffle Cake

"From Somerfield magazine in a section called Fancy Food Fast! Haven't made this yet but it looks yummy. It is also flourless. Cook time does not include chill time, which is overnight/several hours."
 
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Ready In:
1hr 20mins
Ingredients:
9
Yields:
1 cake
Serves:
8
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ingredients

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directions

  • Preheat oven to 170 C (325 F).
  • Grease and line with paper a round, 20cm, loose bottomed tin.
  • Place chocolate and cocoa in a bowl over a pan of simmering water. Once melted, remove from heat and allow to slightly cool.
  • Whip cream until soft peaks.
  • In a large bowl, whisk eggs and sugar until thick (5-8 minutes).
  • Whip melted chocolate mixture into the egg until well blended.
  • Fold in cream and Cointreau.
  • Pour into the tin. Place this in a roasting tin, half fill the roasting tin with boiling water.
  • Place in oven and bake for 30-40 minutes or until centre is just set.
  • Remove from heat, allow to stand for 20 minutes. Remove from tray and place in fridge overnight.
  • Optional toppings: Melt additional chocolate and pipe squiggles onto greaseproof paper. Allow to set then arrange on cake.
  • Dust cake with cocoa and icing sugar.

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RECIPE SUBMITTED BY

I work in a local museum, training to be a curator. I enjoy baking at weekends, mainly sweet stuff but the BF and I are trying to put a stop to the expanding waistlines. This means fewer, or smaller batches rather than sugar substitutes or margarine. Butter, cream and sugar all the way (in moderation)! It's not a proper weekend unless I've burned myself, probably getting something in or out of the oven. I learnt to knit with the support of the people in the Learn to Knit thread on the craft forum and am now involved with a fun local group. For laughs, I go to quite a few stand-up comedy nights around town.
 
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