Chocolate truffle cake
( SERVES 8 )
Photo by Tamara West
Mention Easter and fluffy yellow chicks and eggs, (chocolate ones of course) come to mind. Easter egg hunts were, and still are, part of our family get-together on Easter Sunday. And sitting down to a jolly good feast once the eggs were found. Not that all of them were located, however — all these years later, my aunt is still digging up gold (Easter foil) in her garden. Chocolate and chickens are the inspiration for my family feast this Easter weekend.
At Easter (and only at Easter) I am a marshmallow egg guy — preferably the larger sized ones! I try to avoid the creamy centred eggs and hold back wherever possible on overdosing at this time of year. If however you were to put a slice of this in front of me... well, to be honest there would be no holding back. This recipe is actually my chocolate truffle cake from Vinnies. It has been hugely popular over the years, served with various accompaniments, icecreams and sauces, but it is also just perfect all on its own. One of the secrets to its success, other than using good quality ingredients, is to serve it simply, at room temperature.
|20 g||Cocoa powder|
|2 Tbsp||Melted butter|
|1 drizzle||Liqueur syrup, enough to moisten sponge, see step 7 for directions|
- Heat oven to 210C.
- Make a sabayon by whisking the eggs and sugar in a metal bowl over a pot of simmering water until light and fluffy.
- Remove from the heat and whisk on high speed until the mix has tripled in size. Sift in the flour and cocoa and fold through, then carefully fold through the melted butter.
- Spread evenly to 4mm thin on a baking tray lined with baking paper. Cook for 4 minutes then allow to cool.
- Cut a piece of the sponge to fit the base of a loose bottom cake tin — I sometimes use a square plastic container, you can even try making individual cakes.
- To help remove the truffle cake once it has set, line your tin or container with a piece of plastic wrap.
- Make a simple liqueur syrup by boiling together 4 Tbsp each of water and sugar until dissolved. When cool add 1 Tbsp Kahlua.
- Pour a little of the liqueur syrup over the sponge in the container to moisten it.
- Melt the chocolate in a metal bowl over a pot of simmering water.
- Make a sabayon by whisking the egg yolk, eggs and sugar in a metal bowl over a pot of simmering water until light and fluffy. Remove from the heat.
- Squeeze excess water from gelatine then melt in a saucepan over a medium heat. Add the gelatine to the sabayon and whisk on high speed until the mix has tripled in size.
- Gently fold the melted chocolate into the sabayon a little at a time, then fold in the cream, mixing thoroughly after each addition — two spoonfuls to start, then the remainder, in thirds.
- Pour the truffle mix on to the sponge, cover with plastic wrap then place in the fridge overnight.
- Use a long sharp knife dipped in hot water to cut truffle cake into neat sharp rectangles. Lightly dust with Dutch cocoa and serve with a berry coulis and raspberries to garnish.
- Gelatine leaves can be purchased from some supermarkets and specialty food shops.
- For an alcohol-free cake, omit the kahlua.
- Extra sponge can be carefully wrapped and frozen and used for a second truffle cake.
- Here is a recipe for berry coulis.