Truffle temptation cake

Yield: 1 servings

Measure Ingredient
250 grams Slightly salted butter; (9oz)
250 grams Dark soft brown sugar; (9oz)
4 \N Eggs; ¥
20 millilitres Golden syrup or honey; (1 Tbs)
1 \N 150 gram car natural yoghurt; (5oz)
250 grams Self-raising flour; (9oz)
40 grams Cadbury's Bournville cocoa; (1 oz)
40 grams Ground almonds or hazelnuts; (1 oz)
80 millilitres Cranberry or redcurrant jelly; (4 Tbs)
1 \N 200 gram bar Cadbury's Bournville chocolate
284 millilitres Double cream; (1/2 pt)
20 \N Ml; (1-2 Tbs) rum, (20 to 40)
125 grams Caster sugar; (4oz)
125 millilitres Water; (1/4 pt)
80 millilitres Dark rum; (4Tbs)
\N \N ***A 25CM (10 INCH); ROUND CAKE, (10 inch), round
\N \N ; BASE-LINED FOR THE TRUFFLES AND, loose-based,greased
\N \N ; DECORATION***, and base-lined For
\N \N ; the truffles and
1 \N 100 gram bar Cadbury's Bournville chocolate
25 grams Slightly salted butter; (1oz)
60 millilitres Cream from the icing; (3 Tbs)
25 grams Ground almonds; (1oz)
50 grams Icing sugar; (2oz)
75 grams Sweet biscuits; crushed (3oz)
40 millilitres Rum; (2 Tbs)
50 grams Glace‚ cherries dusted in sugar; (2oz)
\N \N Chocolate leaves






Make the cake by creaming the butter and sugar together. Gradually beat in the eggs, syrup or honey and yoghurt and when well mixed, fold in the sieved flour and cocoa, and then the nuts. Spread the mixture in the tin, hollow out the centre slightly, and bake at Gas Mark 4/180 C/350 F for about 1 hour until cooked.

Slowly dissolve the sugar in the water in a pan and then boil briefly to thicken the syrup a little. Cool before adding the rum, and then moisten the warm cake whilst still in the tin. Leave to cool completely before turning out.

Split the cake in half and sandwich it back together with the jelly. Melt the broken-up chocolate with all but 60ml (3 Tbs) of cream. When smooth, whisk together. Add the rum. Leave the icing to cool and thicken before spreading it over the cake; place the cake on the serving plate first if you are brave enough! Otherwise, ice it on a board and transfer when set.

Make the surface quite smooth.

Now make the truffles by melting 75g (3oz) of the chocolate and grating the remainder. Stir all the ingredients into the melted chocolate, mixing well.

Leave in the fridge until firm enough to handle fairly easily. Divide the mixture evenly and roll into about 18 balls, tossing them in the grated chocolate. Leave in the fridge until firm.

Decorate the cake with some truffles, frosted cherries and chocolate leaves. Keep cool until required.

Note: The truffles can also be made on their own.

Converted by MC_Buster.

NOTES : A delicious gateau to serve at a Christmas or New Year party, Truffle Temptation Cake would also be perfect as an adult Christmas cake.

Use marzipan holly leaves and berries instead of chocolate leaves and frosted cherries, then tie a bright red ribbon around the cake. Serves about 10.

Converted by MM_Buster v2.0l.

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