Chocolate Truffle Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Yields:
-
1 cake
- Serves:
- 8
ingredients
- 25 g cocoa powder, sieved
- 275 g dark chocolate, broken up (70% cocoa)
- 250 ml double cream
- 5 large eggs
- 90 g light brown sugar
- 8 tablespoons Cointreau liqueur
- 50 g dark chocolate (optional topping)
- cocoa powder (optional topping)
- icing sugar (optional topping)
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.