White and Dark Truffle Cake Recipe

White and Dark Truffle Cake Recipes

Ingredients :


1/4 cup

3 tbsp

2 tbsp

2 tbsp

1 tbsp

Dark Layers


2 cups

White Layer




caster sugar

corn flour


cold strong black coffee



dark chocolate

thickened cream


white chocolate

thickened cream

Method :
  1. Preheat oven to 190C, grease and line the base of a 23cm springform tin and grease again.

  2. In a large bowl over barely simmering water, whisk eggs with sugar for 5-7 minutes until thick and creamy, remove from heat.

  3. Sift corn flour and cocoa three times into a bowl.

  4. Fold into egg mixture until no streaks remain, turn into prepared tin, spreading evenly.

  5. Bake for about 7 minutes until risen.

  6. Cool 10 minutes in tin, remove to a cake rack and cool completely.

  7. Wash and thoroughly dry the tin; carefully return cooled cake.

  8. Combine coffee and whisky and evenly brush or drizzle over cake.

  9. To prepare first dark layer: melt half the chocolate in a bowl over simmering water, cool.

  10. Beat half the cream until thick; fold in chocolate until smooth.

  11. Spread evenly over cake layer in tin. Bang tin on bench once or twice to remove air bubbles.

  12. Place in refrigerator.

  13. To prepare white layer: melt white chocolate; remove from heat.

  14. Spread a heaped tablespoon onto greaseproof paper and set aside for making curls.

  15. Cool remaining chocolate.

  16. Beat cream until thick.

  17. Fold in cooled white chocolate until smooth.

  18. Spread evenly over dark layer in tin, bang on bench; chill.

  19. To prepare seconds dark layer: prepare as directed step 9-12, using remaining dark layer ingredients.

  20. Pour over white layer; bang again, then swirl the surface to decorate.

  21. Chill several hours until set.

  22. To serve: remove sides of tin, place cake on a serving plate.

  23. Keep refrigerated.

Makes 1 cake

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