Dark Chocolate Truffle Cake
A community recipe by RhyleysgrannyNot tested or verified by Nigella.com
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Lightly oil a loose bottomed springform cake tin about 10"/25cms Line base with silicone paper Heat the glucose orange juice and rind water and cast sugar together gently to melt the sugar. When the sugar has melted bring liquid to the boil. Melt chocolate in the orange Curacao in a bowl over barely simmering water taking care not to let the water touch the bottom of the bowl. Mix the glucose mixture into the melted chocolate and leave to cool for 10 mins or so. Whip cream till it forms soft peaks and fold this into the choc mixture. Whisk egg white till it is very stiff and with metal spoon fold this quickly and thoroughly into creamy choc mixture. Put into prepared tin Leave in a cool place for several hours before turning onto serving dish. Peel off paper and dust with cocoa
Introduction
This is a very dense chocolate dessrt. If you like your chocolate you will like this. It goes a long way as it is very very rich. Use only the best chocolate as cheap cooking chocolate will ruin it
Ingredients
Serves: 0
- 3 fluid ounces liquid glucose
- 1 orange (zest and juice)
- 3 ounces superfine sugar
- ½ bittersweet chocolate (broken into pieces)
- 8 tablespoons orange curacao
- ⅔ pint heavy cream
- 1 medium egg white
- 1 sprinkling of unsweetened cocoa (to finish)
Method
Dark Chocolate Truffle Cake is a community recipe submitted by Rhyleysgranny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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