Saturday, February 23, 2008

Choco Truffle Cake

Choc Truffle Cake

Recently, I was a recipient of a huge bag of organic chocolate drops.
And *wow* were they good... it's got a really good chocky taste and somehow, a mellow hint of coffee to it too.

Just by sniffing them is like a trip to heaven & back. *sniff-bliss-sniff-bliss*

It took me quite a while to decide on what to make outta them.
I would be a "waste" to churn cookies with them.
So, it’s either muffins or a cake of sorts.

With those wonderful drops, it will be super dupe to make them into luscious ganache & coat the cake silly.

Hence, this moist choco sponge became the 'truly!' 'utterly!' *sinful* cake --->> thanks!!! to those those gorgeous organic chocs.

Chocolate Truffle Cake
(Adapted from Donna Hay's "Modern Classics Book 2")

Ingredients: Cake

  • ½ cup Flour
  • 2tbsp Cocoa powder
  • 1/3 cup Sugar
  • 4 eggs
  • 80g Butter - melted

Ingredients: Filling

  • 450g Dark couverture chocolate
  • 2 cups Cream
  • 6 Egg yolks
  • 1/3 cup Sugar

Method: Cake

  1. Preheat the oven to 180°C.
  2. Sift the cocoa and flour together and set aside.
  3. In an electric mixer, beat the eggs and then add the sugar slowly & beat till the eggs become pale and tripled in volume.
  4. Fold the eggs through the flour & cocoa and then fold in the melted butter.
  5. Line the base of a 9 inch non-stick springform tin with baking parchment.
  6. Pour in the cake batter and bake for around 25 mins. The cake is baked when it comes away from the sides of the tin.
  7. Cool in the tin.

Method: Filling

  1. In a small saucepan over low heat, add the cream and chocolate, stir until melted and smooth.
  2. Over a saucepan of simmering water in a heatproof bowl, add the egg yolks and sugar. Beat with a whisk until thick and creamy.
  3. Fold the chocolate cream mixture into the egg mixture and beat for 6 mins or until cold.
  4. Refrigerate for 30 mins.

Method: Assembly

  1. Remove cake from the tin and cut in half horizontally.
  2. Place the bottom piece bake in the tin and pour over half the filling.
  3. Place the top half back on and cover with the remaining filling.
  4. Refrigerate for 5 hours or until set.
  5. When serving, heat up a tea towel under hot water and place it around the tin.
  6. Carefully remove the cake from the tin and smooth the outside with a warm knife.

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