The best delicious Truffle Temptation Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Truffle Temptation Cake recipe today!
Hello my friends, this Truffle Temptation Cake recipe will not disappoint, I promise! Made with simple ingredients, our Truffle Temptation Cake is amazingly delicious, and addictive, everyone will be asking for more Truffle Temptation Cake.
What Makes This Truffle Temptation Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Truffle Temptation Cake.
Ready to make this Truffle Temptation Cake Recipe? Let’s do it!
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-FOR THE CAKE-
250 g Slightly salted butter;
-(9oz)
250 g Dark soft brown sugar; (9oz)
4 Eggs;
20 ml Golden syrup or honey; (1
-Tbs)
1 150 gram car natural
-yoghurt; (5oz)
250 g Self-raising flour; (9oz)
40 g Cadbury’s Bournville cocoa;
-(1 oz)
40 g Ground almonds or hazelnuts;
-(1 oz)
-FOR THE FILLING AND ICING-
80 ml Cranberry or redcurrant
-jelly; (4 Tbs)
1 200 gram bar Cadbury’s
-Bournville chocolate
284 ml Double cream; (1/2 pt)
20 Ml; (1-2 Tbs) rum, (20 to
-40)
FOR THE SYRUP
125 g Caster sugar; (4oz)
125 ml Water; (1/4 pt)
80 ml Dark rum; (4Tbs)
-ALSO, YOU WILL REQUIRE-
***A 25CM (10 INCH); ROUND
-CAKE, (10 inch), round
; TIN,PREFERABLY
-LOOSE-BASED,GREASED AND,
-cake tin,preferably
; BASE-LINED FOR THE
-TRUFFLES AND,
-loose-based,greased
; DECORATION***, and
-base-lined For
; the truffles and
DECORATION
1 100 gram bar Cadbury’s
-Bournville chocolate
25 g Slightly salted butter;
-(1oz)
60 ml Cream from the icing; (3
-Tbs)
25 g Ground almonds; (1oz)
50 g Icing sugar; (2oz)
75 g Sweet biscuits; crushed
-(3oz)
40 ml Rum; (2 Tbs)
50 g Glace cherries dusted in
-sugar; (2oz)
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.
Yields
1 servings
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