White and dark chocolate truffle cake
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- Pete Goffe-Wood
- 10 to 12
- Easy
- 1 hour 20 minutes plus overnight settling time
- 50 minutes
- Bon Courage Gewurztraminer Special Late Harvest 2011
Ingredients
- 6 free-range egss
- 150 g sugar
- 130 g flour
- 30 g cocoa
- 30 g butter, melted, plus extra for greasing
- 4 T strong coffee
- 500 g white chocolate
- 1 1/2 cups cream, lightly whipped
- 300 g dark chocolate
- 2 cups cream, lightly whipped
Cooking Instructions
Preheat the oven to 150°C
Cream the eggs and sugar until the mixture doubles in size. Sift the flour and cocoa 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 the cream and pour over the sponge. Chill for 2 hours, or until set.
Do the same with the dark chocolate 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 tin and serve.
Cook's note: use 2 T rum instead of the 4 T of strong black coffee. Decorate with shards of chocolate.
I am going to try this on Saturday.
My grandmother is visiting this weekend and I have just decided this is what my treat for her will be :-) thanks!
Hi Jean,
It’s best to use high-quality chocolate such as Lindt :)
Best,
The TASTE team.
What would be the best brand of white chocolate to use here?
Looks fabulous – will make it tomorrow!
Holy crap! Death to any diet…