- 70g plain flour
- 2 tbsp cocoa powder
- 75g sugar
- 4 eggs
- 80g butter, melted
Ingredients: CHOCOLATE TRUFFLE
- 450g dark chocolate
- 500g cream (35%)
- 75g sugar
- 6 egg yolks
Preheat the oven to 180C. Sift the four and cocoa three times and set aside.
Place the sugar and eggs in the bowl and beat for 8-10mins or until pale and thick and tripled
in volume. Gently fold through the flour and cocoa mixture.
Fold through the butter. Pour the mixture in the 20cm springform tin lined with non-stick baking
paper. Bake for 25mins or until the came comes away from the side of the tin. Cool in the tin.
Directions: CHOCOLATE TRUFFLE
While the cake is cooking, make the truffle filling. Place the chocolate and cream in a saucepan over
low heat and stir until melted and smooth.
Place the egg yolks and sugar in heatproof bowl over a saucepan of simmering water and beat for
6mins or until thick and creamy.
Fold the chocolate mixture through the egg mixture and beat for 6mins or until cold. Refrigerate for
Line the tin with cling film (optional). Remove the cake from the tin and cut horizontally. Set both
halves on the wire wrack.
Place the bottom layer back in the tin and pour over half of the truffle filling. Place the top layer
on the cake.
Cover the top layer with the remaining filling. Even the surface and refrigerate for 5hrs or until set.
If you have the cling film around the sides of the tin, simply remove the cake from the tin and peel
off the cling film. If you are not using the film, place a warm tea towel around the tin, which will
help to ease the cake away from the side. Use a heated palette knife to smooth the edges if needed.
Cut the cake with heated knife to serve.