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Receta Bitter Chocolate Truffle Cake
by Global Cookbook

Bitter Chocolate Truffle Cake
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Ingredientes

  • 4 x Large eggs
  • 4 ounce Caster sugar
  • 2 ounce Cocoa and 2oz cornflour, sieved together
  • 2 fl ounce Rum
  • 2 ounce Caster sugar
  • 2 fl ounce Water
  • 1 lb Dark bitter chocolate Double cream
  • 1 ounce Unsalted butter
  • 4 ounce Dark bitter chocolate
  • 7 fl ounce Double cream
  • 2 fl ounce Rum
  • 6 ounce Sieved icing sugar

Direcciones

  1. Preheat the oven to 200C/gas 6.
  2. Whisk Large eggs and sugar together till the mix is light and fluffy.
  3. Trail some of the mix on top of the rest - when it leaves a thick trail behind, it's ready. Fold the cocoa and cornflour mix in, taking care not to break down the volume. Pour into a greased and lined roulade tin and bake for 7-8 min till the mix is hard and springy. Turn out and cold.
  4. Cut into 2 circles to fit the bottom of a deep cake tin. Use one and freeze the other for next time.
  5. Make a rum syrup by dissolving the sugar in the rum and water. Bring to the boil and simmer till a heavy syrup is produced. Brush the sponge base with the syrup, then set aside.
  6. To make the truffle, grate the chocolate and stand the cream in a hot place. Heat the chocolate very gently in a double boiler. Do not allow the water to boil as this will make the chocolate grainy.
  7. Whisk the cream to a light floppy consistency. Fold it into the chocolate gradually, using a balloon whisk. Pour into the cake tin over the prepared sponge. Smooth the top and leave in the fridge to set, that will take 4-5 hrs.
  8. Dust the cake thickly with cocoa or possibly cover with a thin layer of melted chocolate.
  9. To make the chocolate rum sauce, heat the butter, chocolate and cream together in a double boiler. Add in the rum and gradually beat in the icing sugar. Add in more rum to taste. The sauce should be dark and glossy. Serve with the sponge.