— CNP

Chocolate Truffle Cake

Chocolate Truffle Cake

Sometimes the lure of a minimal ingredient list really gets the better of me. This comes (barely adapted) from the River Cafe Cook Book and the brevity of it was appealing but I can’t say it’s something I’m going to make again. Not that it didn’t turn out well — it’s just insanely rich, quite stupidly expensive to make and essentially a great big flavoursome wad of fat on a plate (not that there’s anything wrong with that). Anyway, if that seems like a fun night out rather than Type II diabetes, carry on!

Update: I have since made a chocolate ganache from the Bentley cookbook using couverture chocolate and water that provides a much more satisfying and less debilitating dessert. See photo here.

Serves 16 at least

400g bitter chocolate, broken into pieces*
900ml double cream, at room temperature**
cocoa for dusting

Line a 25cm cake tin with Glad wrap (if it’s a spring form, all the better). Slowly melt the chocolate in a bowl over simmering water. Don’t stir the chocolate and don’t let the bowl touch the water. Thanks to a coolish ambient temperature, the top of my chocolate stubbornly retained the shape of the pieces even though it was melted and the rest was liquid underneath. Rather than stirring the chocolate, I simply pierced the top ‘skin’ with a skewer to check that the chocolate was liquid underneath. Once liquid, allow the chocolate to cool ever so slightly. Meanwhile, whip the cream in a large bowl until it can form very soft peaks (be careful not to over do it). Add a large spoonful of the whipped cream to the bowl of chocolate and fold in quickly until there are no white streaks visible. Then quickly transfer the contents of the chocolate bowl into the bowl of whipped cream and fold everything together. You should have a lustrous milk-chocolate-coloured batter to pour into the lined cake tin. Chill for at least 2 hours, then invert onto a plate or do a sneaky slide and pray if you have a spring form to get the top looking all swirly like I did. Dust with cocoa and cut with a sharp knife.

* I went with good 70% cocoa Fair Trade stuff … there’s no point skimping on quality when there’s only two ingredients at work.
** none of that half-arsed thickened cream, this is all about having at least 50g of fat per 100g serving … check the “nutrition” information on the cream tubs.