Chocolate Truffle Cakes

You can do this the day before and leave it for at least two days. The longer the chill time, the better.

Preparation time: 15 minutes
Cooking time: 15 minutes plus overnight cooling time

Ingredients

  • 50g ground almonds
  • 50g caster sugar
  • 1 egg
  • 2 extra egg whites
  • 12g butter
  • 15g cocoa powder
  • 1 desert spoon of caster sugar

And then…

  • 220g chocolate
  • 400ml cream
  • 30g icing sugar

Method of Preparation

Combine the almonds, 50g caster sugar, 1 egg, butter, and cocoa powder.

Whisk the eggs whites with 1 desert spoon of caster sugar. Whisk until they have soft peaks. Use a spoonful of this to slacken the almond mixture and then fold it in completely so the egg whites and almond mixture are combined.

Spread this on a baking sheet and bake for ten minutes at 200C. Leave to cool and then cut into rings using desert rings – round about 6 or 8 out of that much mixture. This is a meringue mix, but cooked like this it turns into more of a sponge.

Keep this in the bottom of the desert ring.

Melt the chocolate over a saucepan of boiling water, whip the cream with the sugar and then whisk the chocolate into the cream.

Pour this into the desert rings and leave to cool for over four hours, ideally, as the rings will slide off more easily

Quickness tip: You can do this the day before and leave it for at least two days. The longer the chill time, the better.

Brandy cream: 1 tub of cream, 2 tbsp. of sugar, 2 tbsp. brandy. Whip everything together and serve! Adjust the amount of brandy according to how strong you like it.

You can leave a response, or trackback from your own site.

Leave a Reply

You must be logged in to post a comment.