Dark Chocolate in Truffle
Ingredients;
800g (1¾lb) chocolate (70% cocoa fat)
20 large eggs
625g (1lb 6oz) caster sugar
450g (1lb) ground almonds
3 level tbsp ground coffee
For the chocolate truffle filling
500g (1lb 2oz) chocolate (70% cocoa fat)
750ml (1¼ pints) double cream
For the chocolate marzipan
2 x 500g pack ready-made white almond marzipan
3½ level tbsp cocoa powder
3 level tbsp liquid glucose syrup
To decorate the top and the sides of the cake
6 level tbsp apricot jam
4 level tbsp cocoa powder
Directions;
Follow the recipe as indicated in the Dark Chocolate Truffle Cake recipe, with the following exceptions…
For the 25.5cm (10in) cake, at step 2 separate all but four of the eggs, then proceed as normal.
For the 30.5cm (12in) cake, at step 2 separate all but six
For the 35.5cm (14in) cake, separate all but eight
In step 4 of the cake recipe, you’ll need to use a food mixer with a whisk attachment – a handheld mixer won’t be able to cope with the large quantity of egg whites.
You will need a large food mixer – the bowl should have at least a 4 litre (7 pint) capacity. Two extra mixer bowls would be handy to put the cake mixture in while you’re whisking the egg whites for the larger cakes, but otherwise just have an extra-large basin to hand.
The cooking times are generous. For softer cakes (which may be more difficult to handle), reduce the coking time by 30min for each cake.
For step 2 of the recipe, roll out the marzipan to about 51cm (20in) square for the 25.5cm (10in) cake. For the two larger cakes we recommend that you roll out a square slightly larger than the top of the cake, then separate panels for the sides. Mould the edges together and trim with scissors for a neat finish.
Brush the tops of the marzipanned cakes with warmed apricot jam, then dust the top of the cake thickly with cocoa powder. For a glossy finish, brush the sides of the cakes with remaining apricot jam – this can be retouched when the cake is in position.
August 15, 2010 – 6:32 am | by wedding-cake-lady
