Thank you all for the positive feedback on my truffle cake photo blog. Every time I bake, I learn so many new techniques and hidden facts about the art. I advice everyone to bake more and esp. try the things that you fear.
To assemble the truffle cake you need the base of a chocolatey chocolate cake, good icing: chocolate ganache (see recipe here) and various decorations as per your liking.
Chocolate truffle cake
- 225 g dark cooking chocolate
- 100 g unsalted butter
- 150 g milk
- 225 g castor sugar
- 2 tsp vanilla essence
- 2 eggs, separated
- 150 g plain yogurt
- 225 g all-purpose flour
- 3 tsp baking powder
- 1 portion chocolate ganache
- Mixed fruit jam
- Chocolate wafer sticks
- Chocolate leaves
Melt the butter in milk over simmering heat. Add chopped chocolate and heat gently till smooth. Remove from the heat and add the sugar and vanilla essence. Set aside to cool.
Beat the egg yolks and yogurt and beat into the chocolate mix. Sift the flour and baking powder.
Whisk the egg whisk till soft peaks and old into the batter.
Preheat the oven to 180 degree celsius. Grease a 23 cm springform tin and scrape the batter . Tap to release any trapped air bubbles and bake for 60 min or until firm.
Cool in the tin for 10 mins and turn it out and cool to room temperature.
Heat the mixed fruit jam and add some juice to make it into a thick syrup.
Cut the cake into two even layers and coat the base with the syrupy jam.
Spread half of the ganache on the bottom layer. Put the second layer of cake and layer the remaining of the ganache.
Decorate with wafers and leaves.