Chocolate and nut truffle cake

Ingredients;

400 g (14 oz) Dark chocolate

90 g (3.5 oz) Butter

150 g (5 oz) Sugar

2 tsp Instant coffee granules

2 tbsp Hot water

4 Eggs (Separated)

40 g Plain Flour

25 g nuts of your choice (Grounded) *I use peanuts,hazelnuts or almonds.

300 ml Double Cream (Heavy cream or Whipping cream 30%-48% would do)

Cherries or Strawberries for decorating or on the side (Optional)

Instructions;

Step 1;

Preheat oven to 170 c (325 f) ,Grease and line a 21.5 cm (8.5 in) baking tin.

Step 2;

Break 200 g of the chocolate to pieces and melt in a microwave or in a heatproof bowl over a pot of simmering water. Stir frequently until chocolate is fully melted. Remove carefully and allow it to cool.

Step 3;

In a separate bowl, mix the butter and sugar until it's pale and fluffy.

Dissolve the coffee granules and water in a cup and add into the butter mixture.

Step 4;

Add the melted chocolate and egg yolks and beat until its well combined.

Step 5;

Whisk the egg whites with an electric hand mix (or with a hand whisk) until they form stiff peaks.

Step 6;

Fold the egg white mixture into the batter with a spoon.

Step 7;

Add the flour and grounded nuts, mix until it's well combined. Pour into the prepared baking tin and bake for about 40 minutes or until it's slightly cracked with a crusty top and a skewer comes out clean after inserting into he center of the cake.

Icing;

Pour the double cream into a saucepan and slowly heat until there is bubbling around the edges. Remove the pan from heat and stir in the remaining broken chocolate and leave it for a few minutes then stir again until the chocolate is fully melted and the mixture is well combined.

Refrigerate for 20-30 minutes or until its firm enough to hold a peak.

Cover the cake with the icing and top up with cherries or strawberries.

N/B; You can serve without the fruits or you can add them on the side.

#Chocolate #Desserts #Snacks #Cake