Chocolate Truffle Cake Recipe


Cooking Time35 MinDifficulty LevelEasy
Main Ingredient


 Plain chocolate8 Ounce, chopped (250 Gram)
 Unsalted butter4 Ounce (125 Gram)
 Double cream2 Fluid Ounce (50 Milliliter)
 Eggs4 , separated
 Caster sugar4 Ounce (125 Gram)
 Cocoa powder2 Tablespoon, sifted
 Icing sugar2 Tablespoon (For Dusting)
 Whipped cream2 Tablespoon (For Serving)
 Strawberries2 Tablespoon (For Serving)

Nutrition Facts

Serving size: Complete recipe

Calories 3229 Calories from Fat 1962

% Daily Value*

Total Fat 224 g345%

Saturated Fat 114 g570%

Trans Fat 0 g

Cholesterol 1132.6 mg

Sodium 332.9 mg13.9%

Total Carbohydrates 310 g103.4%

Dietary Fiber 23.9 g95.8%

Sugars 271.7 g

Protein 43 g85.2%

Vitamin A 76.2% Vitamin C 29.4%

Calcium 26.6% Iron 83.7%

*Based on a 2000 Calorie diet


1. Melt the chocolate, butter and cream together in a bowl set over a pan of gently simmering water (do not allow the bowl to touch the water) until melted. Remove from the heat and leave to cool for 5 minutes.
2. Whisk the egg yolks with 75 g (3 oz) of the sugar until pale and then stir in the cooled chocolate mixture.
3. Whisk the egg whites in a clean bowl until soft peaks form and then whisk in the remaining sugar. Fold into the egg mixture with the sifted cocoa powder until evenly incorporated.
4. Oil and base-line a 23 cm (9 inch) spring-form cake tin and lightly dust all over with a little extra cocoa powder. Pour the cake mix into the prepared tin and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 35 minutes. Leave to cool in the tin for 10 minutes and turn out on to a serving plate. Dust the cake with icing sugar and serve in wedges with whipped cream and strawberries.