Chocolate Truffle Cake

A rich & decadent chocolate dessert finished with a shiny chocolate glaze


DifficultyIntermediate

Yields9 ServingsTotal Time4 hrs










 

Ingredients


Biscuit Base​
 200 g Digestives/Graham Crackers
 50 g Unsalted Butter, Melted
Chocolate Filling
 255 g 60% Cocoa Chocolate (any good quality chocolate will also work!)
 295 ml Heavy/Double Cream
 2 Eggs
 Pinch of Salt
Chocolate Glaze
 100 g 70% Chocolate
 4 tbsp Double/Heavy Cream
 2 tbsp Golden Syrup or Corn Syrup
 2 tbsp Warm Water
Assembly​
 50 g Milk Chocolate
 50 g Dark Chocolate

Method


1

Blitz the biscuits into a fine crumb then pour over the melted butter, adding just enough until you have a mixture that resembles wet sand (you may need more/less butter - some biscuits absorb more than others so just look for the wet sand consistency)

- 200g Digestives/Graham Crackers
- 50g Unsalted Butter, Melted

2

Pour it into a 7” removable bottom cake tin and bake 175C/350F for 8m then allow to cool for 15m once baked.

Chocolate Filling
3

Finely chop the chocolate and place it into a tall jug. Place the cream into a saucepan and heat until it is hot, but not boiling. Pour it over the chopped chocolate and allow it to sit for 2 minutes. Blend with a stick blender until smooth.

- 255g 60% Cocoa Chocolate
- 300g Double/Heavy Cream

4

Add in the eggs and salt, and blend again. Pour it on top of the biscuit base and bake at 175C/350F for 25-30m or until the centre has the tiniest of wobbles! Allow to cool for 1 hour.

- 2 Eggs
- Pinch Salt

Chocolate Glaze
5

Melt the chocolate with the cream in a ban-marie over a low heat until smooth.

- 100g 70% Chocolate
- 4 Tbsp Heavy/Double Cream

6

Add the golden syrup and water, whisk to combine.

- 2 Tbsp Golden/Corn Syrup
- 2 Tbsp Warm Water

7

Pour this over the top of the cooled cake and tilt the pan, rotating it so that the glaze covers the entire surface. Allow to set for 1 hour at room temperature.

Assembly
8

Melt some dark and milk chocolate and place them into two separate piping bags with a very small hole at the end. Remove the cake from the cake tin.

9

Starting with the milk chocolate, begin squeezing the piping bag so that you have a flow of chocolate coming out, then very quickly move the piping bag across the top of the cake in a straight line (the key to straight lines is moving the piping bag across VERY quickly!)

10

Repeat with more milk chocolate lines, zig zagging over the top, then repeat again with the dark chocolate.

Ingredients

Biscuit Base​
 200 g Digestives/Graham Crackers
 50 g Unsalted Butter, Melted
Chocolate Filling
 255 g 60% Cocoa Chocolate (any good quality chocolate will also work!)
 295 ml Heavy/Double Cream
 2 Eggs
 Pinch of Salt
Chocolate Glaze
 100 g 70% Chocolate
 4 tbsp Double/Heavy Cream
 2 tbsp Golden Syrup or Corn Syrup
 2 tbsp Warm Water
Assembly​
 50 g Milk Chocolate
 50 g Dark Chocolate

Directions

1

Blitz the biscuits into a fine crumb then pour over the melted butter, adding just enough until you have a mixture that resembles wet sand (you may need more/less butter - some biscuits absorb more than others so just look for the wet sand consistency)

- 200g Digestives/Graham Crackers
- 50g Unsalted Butter, Melted

2

Pour it into a 7” removable bottom cake tin and bake 175C/350F for 8m then allow to cool for 15m once baked.

Chocolate Filling
3

Finely chop the chocolate and place it into a tall jug. Place the cream into a saucepan and heat until it is hot, but not boiling. Pour it over the chopped chocolate and allow it to sit for 2 minutes. Blend with a stick blender until smooth.

- 255g 60% Cocoa Chocolate
- 300g Double/Heavy Cream

4

Add in the eggs and salt, and blend again. Pour it on top of the biscuit base and bake at 175C/350F for 25-30m or until the centre has the tiniest of wobbles! Allow to cool for 1 hour.

- 2 Eggs
- Pinch Salt

Chocolate Glaze
5

Melt the chocolate with the cream in a ban-marie over a low heat until smooth.

- 100g 70% Chocolate
- 4 Tbsp Heavy/Double Cream

6

Add the golden syrup and water, whisk to combine.

- 2 Tbsp Golden/Corn Syrup
- 2 Tbsp Warm Water

7

Pour this over the top of the cooled cake and tilt the pan, rotating it so that the glaze covers the entire surface. Allow to set for 1 hour at room temperature.

Assembly
8

Melt some dark and milk chocolate and place them into two separate piping bags with a very small hole at the end. Remove the cake from the cake tin.

9

Starting with the milk chocolate, begin squeezing the piping bag so that you have a flow of chocolate coming out, then very quickly move the piping bag across the top of the cake in a straight line (the key to straight lines is moving the piping bag across VERY quickly!)

10

Repeat with more milk chocolate lines, zig zagging over the top, then repeat again with the dark chocolate.

Chocolate Truffle Cake