Orange chocolate truffle cake
A sumptuously smooth and creamy chocolate mousse cake with zesty orange flavours
Difficulty and servings
Serves 10
Preparation and cooking times
Ready in 1 hr + cooling and setting
- Heat the oven to 180C/fan 160C/gas 4. Butter and base line a 20cm round springform cake tin. Mix the flour with the baking powder, add the butter, sugar, eggs and orange zest and beat everything together until thick and well blended, then beat in the melted chocolate and coffee.
- Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 30-35 minutes or until just springy when prodded. Test with a knife or skewer - it should pull out clean. After it has cooled for a few minutes, unclip, peel the paper from the base and leave to cool on a wire rack. With a bread knife, cut in half to make two discs.
- To make the truffle, put the cream into a saucepan and add chocolate. Gently heat and stir until melted. Remove from the heat. Using a hand-held electric whisk, beat the egg yolks, sugar and liqueur in a heatproof bowl set over a pan of simmering water for about 5 minutes, to make a thick mixture. Remove from the heat, add the chocolate mix and stir until thoroughly incorporated.
- Put the lower part of the sliced cake back into the tin, opening the clasp on the tin, so that there is a small gap between the cake and the sides. Pour in about half of the truffle mix, pushing it down the sides and allowing a thick layer to cover the top. Put the other cake on top and pour over the remaining mix, again pushing it down the sides. Smooth over and leave to set in the fridge for a couple of hours. To unmould, warm the sides of the tin with a hot cloth, then remove, using a palette knife to smooth back the sides.
PER SERVING
772 kcalories, protein 8,3g, carbohydrate 70,1g, fat 49,2 g, saturated fat 28,8g, fibre 2,2g, salt 0,7 g
Recipe from olive magazine, February 2012.
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http://www.bbcgoodfood.com/recipes/1929647/
http://www.bbcgoodfood.com/recipes/1929647/
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Ingredients
- 175g butter , softened, plus extra for the tin
- 185g self-raising flour
- 1 tsp baking powder
- 175g golden caster sugar
- 3 medium eggs
- 2 oranges , zested
- 100g 70% dark chocolate , melted
- 1 tbsp instant coffee , dissolved in 1 tbsp hot water
TRUFFLE MIXTURE
- 300ml double cream
- 400g 70% dark chocolate , roughly chopped
- 5 medium egg yolks
- 4 tbsp caster sugar
- 4 tbsp Grand Marnier or Cointreau
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Difficulty and servings
Serves 10
Preparation and cooking times
Ready in 1 hr + cooling and setting
Ingredients
- 175g butter , softened, plus extra for the tin
- 185g self-raising flour
- 1 tsp baking powder
- 175g golden caster sugar
- 3 medium eggs
- 2 oranges , zested
- 100g 70% dark chocolate , melted
- 1 tbsp instant coffee , dissolved in 1 tbsp hot water
TRUFFLE MIXTURE
- 300ml double cream
- 400g 70% dark chocolate , roughly chopped
- 5 medium egg yolks
- 4 tbsp caster sugar
- 4 tbsp Grand Marnier or Cointreau
PER SERVING
772 kcalories, protein 8,3g, carbohydrate 70,1g, fat 49,2 g, saturated fat 28,8g, fibre 2,2g, salt 0,7 g
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