Hard to Resist…..Chocolate Truffle Rocher Cake

When you are in need of something a little more pleasing, try our cool, creamy, sumptuous and indulgent , well designed Chocolate Truffle Cake….. an elegant cake to get your taste bud in a whirl. This chocolate truffle cake is surprisingly quick and simple to make…With a ganache glaze and fabulous bittersweet filling, the indulgence is so worth it….This wildly decadent rich chocolate cake is perfect for serving on a special occasion.

Serves Twelve

Ingredients:

80 gm caster sugar

80 gm Butter

2 eggs beaten lightly

80 gm self-rasing flour

1 tbsp baking powder

30 gm cocoa powder

60 gm ground almonds

TRUFFLE TOPPING

375 gm plain chocolate 

100 gm Butter

325 ml double cream

75 gm plain cake crumbs

3 tbsp dark rum

TO DECORATE

Cape gooseberries

50 gm plain chocolate melted

DIRECTIONS:

1. Beat the butter and sugar together until light and fluffy …. Gradually add the eggs to the creamed butter and sugar, beating well after each addition…Lighly grease a 20 cm round springform cake tin and line the base.

2. Sift the flour, baking powder and cocoa powder together and fold into the mixture along with the ground almonds….. Pour into the prepared tin and bake in a preheated oven, 180 degree celcius, for 25 minutes until springy to the touch. ….Leave to cool slighly in the tin, then transfer to a wire crack to cool completely ….Wash and dry the tin and return the cooled cake to the tin.

3. To make the topping, heat the chocolate, butter and cream in a heavy-based saucepan over a low heat and stir until smooth ….. Cool the chill for 30 minutes….. Beat well with a wooden spoon and chill for further 30 minutes….. Beat the mixture again, then add the cake crumbs and rum, beating until well combined…..Spoon over the sponge base and leave to chill in the refrigerator for 3 hours.

4. Meanwhile, dip the Cape gooseberries in the melted chocolate until partially covered. Leave to set on baking paper. Transfer the chocolate truffle cake to a serving plate, decorate with the chocolate dipped Cape gooseberries and serve,