Glorious Chocolate Truffle Dessert
Decadent, indulgent, impressive, delicious – all the fancy words describe this dessert – a real celebration of chocolate. It takes a bit of time, but is so worth making for a special occasion.
SERVES 8 – 10
- Preheat the oven to 200°C/180°C Fan/Gas 6. Grease and base line 2 × 20cm (8in) loose-bottomed sandwich or springform tins.
- To make the chocolate cake, place the chocolate in a heatproof bowl over a pan of simmering water until
melted. Leave to cool a little.
- Whisk the 5 egg whites in a large mixing bowl with an electric whisk until stiff but not dry.
- In a separate large bowl, use an electric whisk to whisk together the 5 egg yolks, the remaining whole
egg and the sugar until thick and light in colour. The mixture should be thick enough to leave a trail when
the whisk is lifted from the bowl.
- Stir in the almonds, melted chocolate and 1 tablespoon of the whisked egg whites. Carefully fold in the
remaining egg whites using a metal spoon. Mix carefully until combined, without knocking any air out of the mixture.
- Spoon into the prepared tins and gently tilt the tins to level the surface. Bake in the preheated oven for 25–30 minutes, or until a slight crust forms on the top and the cakes have started to shrink away from the sides of the tins. Leave to cool in the tins for about 10 minutes, then turn out on to a wire rack.
- While the cakes are cooling, make the truffle filling. Place the chocolate pieces in a food processor and whiz until finely chopped.
- Measure the sugar and 6 tablespoons of water into a small saucepan and stir over a low heat until the sugar has dissolved. Bring up to the boil and boil for 20 seconds. Pour this sugar syrup into the processor while the motor is running to melt the chocolate. Scape down the sides of the bowl to make sure there are no lumps. Add the brandy and egg yolks and whiz again. Spoon into a bowl.
- In a separate large bowl, use an electric whisk to whisk the cream to stiff peaks. Fold the cream into the
chocolate and brandy mixture.
- Grease and line the sides of a deep 20cm (8in) loose-bottomed cake or springform tin with non-stick baking paper. Place one cake into the base of the springform tin top side down and press down firmly. Spoon the mousse filling on top and spread to the edges. Place the second cake top side up on top and press gently. Sprinkle the top with cocoa powder and chill in the fridge for 6 hours.
- When ready to serve, remove the tin and transfer to a serving plate. Whip the cream to soft peaks and spoon into a piping bag fitted with a rosette nozzle. Pipe 8 large rosettes on top and place half a chocolate truffle in each one (see photo on pages 264–5).
- Can be made up to a day ahead.
- Freezes well. Decorate to serve.
This recipe is taken from: Cook and Share