- 1/3 cup [75 g] butter
- 1/3 cup [75 g] super fine sugar
- 2 eggs, slightly beaten
- 2/3 cup [90 g] self-rising flour
- 1/2 teaspoon [2.5 mL] baking powder
- 1/4 cup [60 mL] unsweetened cocoa powder
- 1 3/4 ounces [50 g] chopped almonds
Truffle Topping
- 12 ounces [340 g] dark chocolate
- 3 1/2 ounces [105 g] butter
- 1 1/4 cups [310 mL] heavy cream
- 1 1/4 cups [310 mL] white cake crumbs
- 3 tablespoons [45 mL] dark rum
Decorations
- 1 3/4 ounces [50 g] dark chocolate
- Ground cherries
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- Prepare truffle topping.
- Preheat oven to 350°F [180°C].
- Lightly grease an 8-inch [20-cm] springform pan; line bottom of pan with waxed paper.
- Into a large bowl, beat together butter and sugar until light and foamy.
- Slowly beat in beaten eggs, beating well after each addition.
- Sift together flour, baking powder and cocoa powder; mix in chopped almonds.
- Fold sifted dry ingredients and chopped almonds into creamy mixture.
- Spread dough into prepared pan.
- Bake cake into preheated oven for 20 to 25 minutes, until cake bounces back when lightly pressed with a finger into the centre.
- Leave to cool slightly in pan onto a wire rack before unmolding cake onto wire rack; remove waxed paper and leave cake to cool completely.
- Wash and well dry springform pan; set aside.
- Transfer cold cake back into washed and dried springform pan.
- Evenly spoon truffle topping all over top of cake.
- Smooth top of topping and refrigerate cake for 3 hours.
- Meanwhile, melt decorating dark chocolate.
- Holding ground cherries by their leaves, dip ground cherries, up to half of each cherry, into melted dark chocolate.
- Leave chocolate to harden onto parchment.
- Just before serving, transfer cake onto a serving plate; decorate cake with chocolate decorated ground cherries.
Truffle Topping
- Into a heavy casserole, heat together dark chocolate, butter and cream over low heat, stirring until smooth.
- Leave to cool completely, then refrigerate mixture for 30 minutes.
- Using a wooden spoon, well beat then refrigerate mixture for 30 minutes more.
- Beat mixture once more.
- Then beat in white cake crumbs and dark rum.
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