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Chocolate Truffle Cake
Yield: 12 servings

425 g plain chocolate; broken up
90 g butter
150 g caster sugar
2 teaspoons coffee granules; in 2 tbsp hot water
4 eggs; separated
40 g plain flour
25 g ground hazelnuts; toasted
300 ml double cream
strawberries; for decorating
fondant leaves; for decorating

Melt 150g chocolate in a bowl over a pan of hot water. Cream
together butter and sugar until pale and fluffy. Beat in melted
chocolate, coffee and egg yolks. Whisk egg yolks until stiff, fold
into mixture. Fold in flour and hazelnuts. Pour into a greased
and lined 21 cm cake tin. Bake at 170 C / 325 F / Gas 3 for 1 1/4
hours. Cool in the tin for 15 minutes, then on a wire rack.
Place cream in a small pan, heat gently until bubbling around the
edges. Remove from the heat and stir in remaining chocolate.
Allow to stand covered until chocolate melts, mix well then chill
until firm enough to hold a peak, approximately 1 1/2 hours. Cover
top and sides with icing and swirl with a teaspoon. Decorate with
strawberries and leaves.


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4 of 5 people found the following review helpful:
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The magic moment, July 21, 2004 - 08:34 AM
Reviewer: Leon Miller from UK
It was magical, My first cake I had ever made, and it turned out so well, and tasted just magical. I had created a masterpiece(well at least a good effort). This reciepe when followed correctly will make a sensational cake that when tasted will jut melt in your mouth.

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