Mother’s Day Recipe: Moist Dark Chocolate, Strawberry & Cream Topped Truffle Cake

Moist Dark Chocolate, Strawberry & Cream Topped Truffle Cake  

Get your apron and bake your mum this moist dark chocolate, strawberry & cream topped truffle cake.  She’s worth it!

 You’ll need:

Saucepan

Heatproof glass bowl (large enough to sit half in and half out of your saucepan)

2 Large Mixing Bowls

9inch Cake Tin

Greaseproof Paper

Baking Scales (If you have a Salter Mix’n’ Measure Baking Electronic Scale – you’ll only need one mixing bowl)

Whisk

Cake Spatula

Ingredients:

300g of 70%+ Cocoa Dark Chocolate (widely available in the supermarkets)

125g Unsalted Butter

50ml Double Cream

250ml Whipping Cream

4 Free-range Medium Eggs

125g Caster Sugar

2 tsp of Icing Sugar

200g Fresh Strawberries

Prep: 

Preheat the oven to 180C or Gas mark 4.

To remove any dishwasher or cupboard odours, give the cake tin and the bowls a quick rinse in hot water – no soap.

Grease the 9inch cake tin with a little butter.

Cut a circle of greaseproof paper that fits the bottom of the 9inch cake tin.

Add couple of inches of water to the saucepan and heat until it is simmering

Break the chocolate into small pieces.

Separate the yokes and whites from the 4 free-range eggs.

Remove the tops from the strawberries, slice them in half and dust both sides with icing sugar and place in bowl in fridge until ready to use.

Method:

Place the heatproof bowl over the saucepan of the gently simmering water – making sure that the bowl sits above the water.

Make the chocolate mixture by adding all the chocolate, the unsalted butter and the double cream. Stir slowly until melted.

Remove from the heat and leave to cool for around 5mins.

Add the 4 egg yolks and the 75g of sugar into one of the large mixing bowls and whisk until they turn pale. Now stir in the cooled chocolate mixture.

Add the egg whites into the second large mixing bowl and whisk until they reach a firm peak stage – then whisk in the remaining 50g of sugar.

Now fold this peaked egg white into the cooled chocolate & egg mixture – until it’s evenly mixed.

Pour this mixture into the lightly greased & lined cake tin.

Now it’s ready to bake.

Wash the mixing bowl now ready for whipping the cream later.

Baking:

Place the filled cake tin in the pre-heated oven on the middle shelf for around 30mins. As not to overcook – check from 20mins!

Remove from the oven and let it cool in the cake tin for about 25mins.  Then turn-out onto a white serving plate.

As the cake is cooling:

Remove the sliced strawberries from the fridge.

Wash one of the mixing bowls.

Pour the whipping cream into the mixing bowl and whisk until it thickens to a soft peak.

Carefully add and decorate with the whipped cream and the sliced strawberries.

Cut and serve.

Or get your mum a classy box of chocolates:

Waitrose Seriously Chocolate Marc de Champagne Dark Truffles

Try the app now:

Not forgetting:

Elizabeth Shaw Mint Collection Dark & Milk Chocolates

Elizabeth Shaw is one of the premium chocolate brands on the shelves. Want dark & milk mint chocolates? If the style, size and price fits – put a box in the trolley.

Competing Brands: Lindt & Green & Black’s