Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 250 gm Slightly salted butter, (9oz)
- 250 gm Dark soft brown sugar, (9oz)
- 4 x Large eggs,
- 20 ml Golden brown syrup or possibly honey, (1 Tbs)
- 1 x 150 gram car natural lowfat yoghurt, (5z)
- 250 gm Self-raising flour, (9oz)
- 40 gm Cadbury's Bournville cocoa, (1 ounce)
- 40 gm Grnd almonds or possibly hazelnuts, (1 ounce)
- 80 ml Cranberry or possibly redcurrant jelly, (4 Tbs)
- 1 x 200 gram bar Cadbury's Bournville chocolate
- 284 ml Double cream, (1/2 pt)
- 20 ml , (1-2 Tbs) rum, (20 to 40)
- 125 gm Caster sugar, (4oz)
- 125 ml Water, (1/4 pt)
- 80 ml Dark rum, (4Tbs)
- Â Â *A 25CM (10 INCH), ROUND CAKE, (10 inch), round TIN,PREFERABLY LOOSE-BASED,GREASED AND, cake tin,preferably BASE-LINED FOR THE TRUFFLES AND, loose-based,greased DECORATION***, and base-lined For the truffles and
- 1 x 100 gram bar Cadbury's Bournville chocolate
- 25 gm Slightly salted butter, (1oz)
- 60 ml Cream from the icing, (3 Tbs)
- 25 gm Grnd almonds, (1oz)
- 50 gm Icing sugar, (2oz)
- 75 gm Sweet biscuits, crushed (3oz)
- 40 ml Rum, (2 Tbs)
- 50 gm Glacee cherries dusted in sugar, (2oz)
- Â Â Chocolate leaves
Direcciones
- Make the cake by creaming the butter and sugar together. Gradually beat in the Large eggs, syrup or possibly honey and lowfat yoghurt and when well mixed, mix in the sieved flour and cocoa, and then the nuts. Spread the mix in the tin, hollow out the centre slightly, and bake at Gas Mark 4/180 C/350 F for about 1 hour till cooked.
- Slowly dissolve the sugar in the water in a pan and then boil briefly to thicken the syrup a little. Cold before adding the rum, and then moisten the hot cake whilst still in the tin. Leave to cold completely before turning out.
- Split the cake in half and sandwich it back together with the jelly. Heat the broken-up chocolate with all but 60ml (3 Tbs) of cream. When smooth, whisk together. Add in the rum. Leave the icing to cold and thicken before spreading it over the cake; place the cake on the serving plate first if you are brave sufficient! Otherwise, ice it on a board and transfer when set.
- Make the surface quite smooth.
- Now make the truffles by melting 75g (3oz) of the chocolate and grating the remainder. Stir all the ingredients into the melted chocolate, mixing well.
- Leave in the fridge till hard sufficient to handle fairly easily. Divide the mix proportionately and roll into about 18 balls, tossing them in the grated chocolate. Leave in the fridge till hard.
- Decorate the cake with some truffles, frosted cherries and chocolate leaves. Keep cold till required.
- Note: The truffles can also be made on their own.
- NOTES : A delicious gateau to serve at a Christmas or possibly New Year party, Truffle Temptation Cake would also be perfect as an adult Christmas cake.
- Use marzipan holly leaves and berries instead of chocolate leaves and frosted cherries, then tie a bright red ribbon around the cake.
- Servesabout 10.
