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Easter Cake with Chocolate Truffles

Serves:

Duration:

Difficulty: Easy

Ingredients

Sponge:

  • 8oz/225g butter-softened
  • 8oz/225g caster sugar
  • 8oz/225g self-raising flour
  • 5 medium-sized eggs
  • 1oz/25g good quality cocoa
Chocolate Truffle Mixture:
  • 1lb/450g chocolate (½ dark and ½ plain mixed)
  • 5floz/150ml cream
  • 4oz/110g butter-cut into cubes
  • 1 egg yolk
  • Zest of 1 orange
  • 7oz/200g nibbed almonds

Sponge:

Preheat oven to 180C/350F/Gas Mark 4

Grease and line an 8-inch deep cake tin

In a large mixing bowl cream the butter with the sugar until very light and fluffy.

Sift the flour and the cocoa powder together.

Gradually add the eggs and mix in the flour.

Mix thoroughly until the mixture is really light and creamy

Pour the mixture into the prepared cake tin and bake for 45-50 minutes or until the cake is well set-A skewer inserted into the centre of the cake should come away spotlessly clean and dry.

When the cake is cooked take it out of the oven and allow it to cool in the tin for at least half an hour as it will still be quite soft at this stage.

Invert onto a cooling rack and allow to cool completely.

Ideally, you should have the cake made the day before you require it.

Chocolate Truffle Mixture:

Add the butter and cream to a saucepan and allow to come to a rapid boil.

Add the boiling liquid to the chocolate and whisk rapidly.

Add in the egg yolk together with the orange zest and whisk thoroughly.

Allow the truffle mixture to cool slightly and to become a consistency conducive to spreading.

Meanwhile, place the almonds on a flat baking tray and toast in the preheated oven until golden brown.

Assembly:

Split the chocolate sponge into three equal pieces. Spread a layer of chocolate truffle mixture over the first discs of sponge topping with another disc of sponge and repeat the process.

Spread the top and sides of the cake with some of the chocolate truffle mixture.

Pour the remaining mixture onto a flat baking tray lined with cling film and refrigerate until it is set.

Break the chocolate slab into small pieces.

Roll the truffles into round balls and roll in the toasted almonds.

Generously decorate the top of the cake with the chocolate truffles.

Ingredients

Sponge:

  • 8oz/225g butter-softened
  • 8oz/225g caster sugar
  • 8oz/225g self-raising flour
  • 5 medium-sized eggs
  • 1oz/25g good quality cocoa
Chocolate Truffle Mixture:
  • 1lb/450g chocolate (½ dark and ½ plain mixed)
  • 5floz/150ml cream
  • 4oz/110g butter-cut into cubes
  • 1 egg yolk
  • Zest of 1 orange
  • 7oz/200g nibbed almonds

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