Winter Recipes
Chocolate Truffle
Serves 6-8.
Ingredients
For the cake:
- 150g (5oz) butter
- 400g (14oz) dark chocolate broken into pieces
- 150g (5oz granulated sugar)
- 5 eggs separated
For the glaze:
- 175ml (6 fl oz) double cream
- 175g (6oz) dark chocolate broken into pieces
Essential Equipment
1-25cm (10in) cake tin, buttered and lined with baking parchment
Instructions
Preheat the oven to 150˚ C (300˚ F), Gas 2. Butter and line the cake tin.
For the cake, place the butter and chocolate in a heavy pan over a low heat. Stir constantly until smooth and glossy. Remove from the heat and leave to cool until tepid. Whisk the sugar and egg yolks into the chocolate mixture.
Place the egg whites in a large bowl and whisk until soft peaks form. Use a rubber spatula to fold a quarter of the egg whites and gently fold together. Pour into the prepared tin. Bake until the top if firm to the touch but the interior is slightly gooey - 45 minutes. Leave to cool completely on a wire rack.
For the glaze heat the cream in a small pan until just below simmering. Remove from the heat. Add the chocolate and leave to stand for 1 minute. Stir until smooth and glossy. Leave to cool until slightly thickened - 30 minutes.
To unmould the cake, run a knife around the sides of the tin. Turn out and peel off the paper. Reinvert onto a serving dish.
Spread the glaze over the cake. Serve in wedges with garnishes if using.
You can dust with cocoa, whipped cream or frozen berries.
Taken from The Planet Organic Cookbook by Renée Elliott and Eric Treuillé, £9.99