Chocolate Truffle Cake Recipe

Summary

Cooking Time35 MinDifficulty LevelEasy
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 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

Directions

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.
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