Chocolate Truffle Cake
Cook Time 45 minutes
125g Butter, unsalted
100g Raw caster sugar
1 tsp Vanilla bean paste
150g 70% dark chocolate
4 tbsp (60ml) hot water
100g almond meal- lightly toasted
100g hazelnut meal- lightly toasted
50g bread crumbs
200g 70% dark chocolate
Little Cognac (if using)
200ml pure cream
100g raw caster sugar
Vanilla bean paste
Little Cognac, Amaretto or Liqor 43 (if using)
Chocolate balls or pieces
Cocoa powder, for dusting
Prepare the ganache a day in advance by combining the cream and glucose in a saucepan and bring to the boil. Pour over the chocolate and mix with a stick blender. Incorporate the butter and cognac.
Cover with cling film directly on the ganache surface and allow to sit a room temperature overnight.
For the cake preheat the oven to 180°C
Place the soft butter into bowl and mix well. Add the sugar, vanilla and salt. Mix to incorporate. Add the eggs one after the other, whisking well after each addition.
In the meantime, gently melt the chocolate. Add hot water to the chocolate to create a smooth mass.
Add the chocolate to the egg mixture. Fold in the toasted almond and hazelnut meals and the breadcrumbs.
Place batter into a prepared 18cm tall springform and bake at 180°C for 35-40 minutes (until a skewer comes out clean). Cool slightly and then flip onto a cooling rack.
For the syrup, boil all the ingredients together and set aside.
To assemble, cut the cake horizontally and moisten both sides with the syrup. Fill the cake with about 1/3 of the ganache and top with the next layer of cake. Mask the cake with remaining ganache and decorate. Traditionally Truffe is written on the cake with ganache before lightly dusting the top with cocoa and decorate with chocolate balls.