Bitter
chocolate truffle cake
{Subtitle}
| Name |
Bitter chocolate truffle cake |
| Origin |
England |
| Type |
Dessert |
| Cook |
Andrew Bramley |
| Notes |
Contains sugar, so may not be suitable for
persons with diabetes. Contains alcohol (rum) |
Ingredients (serves 8-10 as a dessert)
For the chocolate sponge base:
- 4 large eggs
- 180 g caster sugar
- 60 g cocoa powder
- 60 g corn flour
- 60 ml dark rum
For the chocolate truffle:
- 600 ml double cream (48% +)
- 450 g best quality bitter chocolate — look for Valhrona Guanaja Noir
which is over 75% cocoa solids. Otherwise, most supermarkets sell a good
version, sometimes as a "couverture", but you need one with at least 60%
cocoa solids
For the strawberry/raspberry coulis:
- Berry fruits, caster sugar, water, in approximate quantities in ratio
2.5 :1 :1
- 1 lemon
Preparation
Preheat oven to 200C. Grease and line large Swiss roll tin, around 30cm x 20cm.
- Whisk eggs and 125g sugar until light and fluffy. Mixture leaves a thick
trail when ready.
- Sieve together cocoa and cornflour and fold into eggs- do it lightly
so as not to break down volume.
- Pour mixture into prepared tin and bake in pre-heated oven for 7-8 mins,
until firm and springy. Turn out onto wire rack and leave to cool.
- Cut two circles from the sponge to fit the base of a deep 20cm cake tin.
Base freezes very well, so one can be put aside, although I always double
the recipe and make two cakes.
- Heat the rum and remaining sugar with 60 ml water in a small saucepan
until all sugar dissolved. Bring to the boil and reduce to a heavy syrup.
Brush this syrup onto the sponge and place into the tin.
- To prepare the chocolate truffle - stand the cream in a warm place, grate
the chocolate on a coarse grater, then melt gently in a double boiler
or chocolate pan. Do not boil. Allow to cool for 10 mins.
- Whisk cream to a light floppy consistency. Gradually fold the cream into
the chocolate using a balloon whisk. Pour the mixture over the sponge
base and chill to set - about 5 hrs.
- To make a berry coulis - gently heat sugar and water until dissolved.
Simmer for about 10 mins to make a syrup. Zest and squeeze the lemon,
and add to the syrup with all the berry fruits. Leave to stand for 10
mins.
- Puree until smooth in a blender or processor. Finely sieve and chill.
Gently remove cake from tin and dust with some cocoa powder. Serve with some
fresh berry fruits and some of the coulis.
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Copyright © 1999-2000 Anne-Wil Harzing
and Ron van der Wal. All rights reserved.
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This page was last modified on 7-11-99 19:03 |