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Truffle cake
A chocolate feast.
What you need
- For the cake
- 175 g plain chocolate, grated
- 150 g unsalted butter
- 150 g caster sugar
- 1 tsp vanilla essence
- 6 medium eggs, separated
- 200 g ground almonds
- 25 g cornflour, sifted
- For the icing and decoration
- 100 g apricot jam, warmed and sieved
- 225 g plain chocolate, grated (reserve 15 ml for decorating)
- 250 ml double cream
- 8 ready-made chocolate truffle
- 3 tsp finely grated orange rind
- 1 sprig fresh mint
Method
Preheat oven to 180°C.
Grease and line a 23 cm round spring-clip cake tin.
Melt the chocolate in a heatproof bowl positioned over a saucepan of gently simmering water. Set aside.
In a separate bowl, beat the butter and half the sugar together until pale and fluffy.
Gradually beat the vanilla essence and egg yolks into the melted chocolate until evenly blended.
Whisk the egg whites in a clean, grease-free bowl until stiff. Gradually whisk in the remaining sugar. Using a large metal spoon, fold the egg white mixture into the cake mixture alternately with the ground almonds and cornflour.
Spoon the cake mixture into the tin and bake for 1 hour 15 min or until cooked. Remove from the oven. Leave to cool completely in the tin. Then transfer to a cooking rack. Remove from the tin. Remove the lining paper. Brush the top and sides of the cake with the apricot jam.
To make the icing: Melt the chocolate and cream together in a heatproof bowl over a saucepan of simmering water. Then pour over the cake, gently shaking the cake to ensure the chocolate icing spreads evenly. Carefully transfer to a serving plate. Leave to set. Do not put in the fridge.
Decorate the top with the truffles, reserved grated chocolate, orange rind and mint leaves.
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Preparation 30 minutes Cook 1 ½ hours Total 2 hours -
Energy 824 kcal/serving Fat 31.6 g/serving Carbohydrates 531.97 g/serving Glycaemic Index 48 Glycaemic Load 32.58 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 3440 | 1779 | 10475 | 8350 |
| Energy (kcal) | 824 | 426 | 2500 | 2000 |
| Protein (g) | 12.5 | 6.46 | ||
| Carbohydrate (g) | 67.6 | 35.0 | 345 | 275 |
| Fat (g) | 61.1 | 31.6 | 95 | 70 |
| Fat (saturated) (g) | 29.6 | 15.3 | ||
| Fibre (g) | 5.81 | 3.00 | ||
| Sodium (mg) | 73.1 | 37.8 | ||
| Salt (equivalent) (g) | 0.18 | 0.09 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 997 | 515 | 800 |
| Vitamin B-12 (µg) | 0.42 | 0.22 | 1 |
| Vitamin B-6 (mg) | 0.11 | 0.06 | 2 |
| Vitamin C (mg) | 2.43 | 1.26 | 60 |
| Vitamin D (µg) | 22.9 | 11.8 | 266 |
| Vitamin E (mg) | 7.83 | 4.05 | 10 |
| Zinc (mg) | 2.04 | 1.06 | 15 |
| Calcium (mg) | 110 | 56.9 | 800 |
| Folate (mcg) | 31.6 | 16.3 | 200 |
| Iron (mg) | 3.16 | 1.63 | 14 |
| Magnesium (mg) | 132 | 68.6 | 300 |
| Niacin (mg) | 1.17 | 0.61 | 18 |
| Pantothenic acid (mg) | 0.63 | 0.33 | 6 |
| Riboflavin (mg) | 0.41 | 0.21 | 1.6 |
| Phosphorous (mg) | 266 | 138 | 800 |
| Thiamin (mg) | 0.11 | 0.05 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible fresh mint or unavailable chocolate truffle
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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