Recipe

A A A

Total Time:
Prep Time: 0 min
Cook Time: 25 min

Set Timer

Hours

Minutes

START

00:58:12 STOP

Time done! Reset

Ingredients

For 10 Servings

Change number of servings

Servings:

US Metric

Change

white chocolate truffles
2 tbsp butter
5 tbsp heavy cream
225 g good quality white chocolate, broken into pieces.
1 tbsp
to finish
100 g white chocolate melted
method
line a loaf tin with parchment paper. place the butter and the cream in a saucepan and bring slowly to the boil, stirring constantly. boil for 1 minute, then remove the pan from the heat. add the chocolate pieces to the mixture, stir till melted ,then beat in the liqueur if using ( i didn''tsp use it ).pour the mixture in the prepared tin and chill for 2 hours till firm. using a tsp, roll small amounts of the mixture into balls. chill for another 30 minute
to finish
dip the balls in the chocolate , allowing the excess to drip back into the bowl. place on nonstick baking parchment , swirl the chocolate with the tines of a fork and leave to harden.
chocolate truffle cake
75 g butter
75 g caster sugar
2 eggs, lightly beaten
75 g self raising flour
1/2 tsp baking powder
25 g cocoa powder
50 g ground almonds
truffle topping
350 g plain chocolate
100 g butter
1 1/4 cups of heavy cream
75 g chocolate cake crumbs

Directions

Step By Step View

1 Preheat oven to 350 F.
2 Lightly grease 20 cm cake pan and line the base. Beat together the butter and sugar until light and fluffy. Gradually add the eggs, beating well after each addition.
3 Sieve the flour, baking powder and cocoa powder together and fold into the mixture along with the ground almonds. Pour into the prepared pan and bake for 25 minutes or until springy to the touch. Leave to cool completely. Wash and dry the pan and return the cooled cake to the pan.
4 Topping:
5 Heat the chocolate, butter and cream in a heavy based pan and stir until smooth. Cool, and then chill for 30 minutes. Beat well with a wooden spoon and chill for a further 30 minutes. Beat the mixture again, and then add the cake crumbs, beating until well combined. Spoon over the sponge base .Arrange the truffles over the mixture and press slightly .Sift some cocoa powder over the truffles in a decorative way. Chill.

Directions

View All Steps

1. Preheat oven to 350 F.

2. Lightly grease 20 cm cake pan and line the base. Beat together the butter and sugar until light and fluffy. Gradually add the eggs, beating well after each addition.

3. Sieve the flour, baking powder and cocoa powder together and fold into the mixture along with the ground almonds. Pour into the prepared pan and bake for 25 minutes or until springy to the touch. Leave to cool completely. Wash and dry the pan and return the cooled cake to the pan.

4. Topping:

5. Heat the chocolate, butter and cream in a heavy based pan and stir until smooth. Cool, and then chill for 30 minutes. Beat well with a wooden spoon and chill for a further 30 minutes. Beat the mixture again, and then add the cake crumbs, beating until well combined. Spoon over the sponge base .Arrange the truffles over the mixture and press slightly .Sift some cocoa powder over the truffles in a decorative way. Chill.

Prew Next Step 1 of 4
or use arrow keys

Recipe of Health

Get Your Recipe of Health!

Follow RecipeOfHealth on Facebook!