Nutty Chocolate Truffle Cake Recipe
This delicious chocolate cake tastes like truffles. It is filled with rum and chocolate and topped with praline covered nuts. Great served with tea.
Serves 12
INGREDIENTS:
4 oz. soft brown sugar
4 oz. whole roasted almonds
1 lb. 12 oz. bittersweet chocolate
12 fl. oz. whipping cream
6 oz. butter
1 tbsp. dark rum
icing sugar to dust
METHOD:
Melt sugar in a pan over medium heat with the almonds. Stir until completely melted and starting to turn golden brown. Pour onto a silicon paper-lined cookie sheet. Leave until hard.
Melt 1 1/2 lbs. bittersweet chocolate. Remove from heat and cool. Get almond praline and break into small pieces in a plastic bag. Whip cream until it reaches the soft peak stage.
Using a food processor, add butter, melted chocolate, and rum. Beat until fluffy. Fold in cream and almond praline. Pour into a 2-lb. loaf pan. Level top with the back of a metal spoon. Put in a domed cake container and chill in fridge overnight.
To finish cake, run a warmed knife around inside edges of tin to remove cake. Melt remaining bittersweet chocolate and spread on a silicon-lined cookie sheet. Allow to set and use a knife to make chocolate curls.
Put cake on serving plate and pile chocolate curls on top. Dust with icing sugar and serve with a cup of tea with family or friends.
