Friday, November 11, 2005

Resipi...Chocolate Fudge Truffle Cake

Source: Fiona Smith, NZ Gardener, Nov.2003

150g butter
1 tbs golden syrup
1 cup white flour
70g gound almonds
2 tbs cocoa
½ cup sugar (I use ¼ cup brown sugar)
½ cup desiccated coconut
100g chocolate, chopped

The truffle layer
150g chocolate, chopped
½ cup cream

For the icing
½ cup icing sugar
1 tbs cocoa powder
1 tbs boiling water

Preheat the oven to 180°C. Melt the butter and golden syrup together in a saucepan. In a bowl, combine the remaining ingredients and then mix in the hot butter mixture. Press into a 20cmx20cm shallow cake tin. Bake for 20 minutes. Cool.

For the truffle layer: combine the cream and chocolate in a small saucepan and heat gently, stirring and then spread the truffle mixture over the cooled base, refrigerate for two hours until firm then make the icing.
In a small bowl combine the icing sugar and cocoa powder and then beat in the boiling water. Drizzle this over the top of the cake. Refrigerate until needed, then cut into small slices.


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