White and dark chocolate truffle cake
| Recipe By: | Pete Goffe-Wood |
| Serves: | 10 to 12 |
| Cooking Time: | 50 minutes |
| Cook's Tips: | As an alternative, use 2 Tbsp of rum instead of the 4 Tbsp of strong black coffee. |
| Serving Suggestion: | Decorate with shards of chocolate. |
| Prep Time: | 1 hour 20 minutes |
Ingredients
- 1 Free-range eggs, beaten
- 3 tbsp Canola oil
- 300 g flour
- 50 g cocoa powder, for dusting
- 30g butter, melted, plus extra for greasing
- 315 ml strong coffee
- 500 g white chocolate
- 875ml cream, lightly whipped
- 240 g Dark chocolate, chopped and melted
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Cooking Instructions
- Pre-heat the oven to 150°C.
- Cream the eggs and sugar until the mixture doubles in size.
- Sift the flour and cocoa powder and add to the mixture along with the butter.
- Grease a 23 cm round baking tin, pour in the mixture and bake for 25 minutes, or until a skewer inserted comes out clean.
- Remove from the oven and set aside to cool. When completely cool, moisten with the coffee.
- Melt the white chocolate and allow to cool slightly. Fold in 375ml of lightly whipped cream and pour over the sponge. Chill for 2 hours, or until set.
- Melt the dark chocolate and allow to cool slightly. Fold in 500ml of lightly whipped cream and pour over the set white chocolate. Chill for a further 2 hours.
- For best results, the cake should be chilled overnight to set fully.
- Remove from the cake tin and serve.
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