Chocolate Truffle Cake

Chocalate truflle cake

Serves 10

You will need:

Caster Sugar 560g
Callebaut Dark Choc buttons 680g
5 Large Free Range Eggs
Unsalted Butter 510g

Orange zest:

2 medium Oranges
1 Vanilla pid
Caster sugar 150g
Water 250ml

Prep & Cooking Method:

For the zest:

Peel one orange leaving the peeling as large as possible and remove all the white pith

Slice these peels in small strips, search “Julienned Zest” if you feel stuck

Juice the second orange and segment the first orange in a pan

Add the juice, the sugar, water and split vanilla pod

Bring to simmer then add in julienned orange zest cook gently for 45 min

Drain the orange zest but keep the liquid as you’ll need this to garnish later


For the cake:

Using an electric whisk to whisk the eggs and the sugar together until light and fluffy and they have doubled in size

Place a bowl over boiling water and melt the chocolate and the butter (leaving a small knob for later) together

Slowly pour the melted chocolate into the egg and sugar mix whilst stirring

Rub the inside of the tin with the knob of butter and line with greaseproof

Pour mix into a deep cake tin and bake at 120c for 40-50 mins


To serve:

Finish up by drizzling the orange syrup and placing the two orange zest balls on each piece.




Enjoy!