Chocolate Truffle Cake 

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Sponge Cake:

Refined Flour                   - 90 gm

Grain Sugar                      - 90gm

Egg                                   - 3 nos

Baking Powder                 - ½ tsp

Vanilla essence                - 1 tsp

Melted Fat                        - 60 gm

Hot Water                         - 2 tbsp

Truffle ganache:

Compound chocolate      -1 cup

Cream                             -1 cup

Toasted crushed walnut    -2 tbsp

METHOD:

Cake:

• Prepare cake tin by greasing and dusting, sieve flour and baking powder together.
• Beat eggs and sugar over double boiler till soft peak consistency & add vanilla.
• Remove from the double boiler and gently fold in flour in 3 parts.
• Add melted fat and fold in.
• Add 2tbsp hot water & pour the mixture on the prepared tin.
• Bake it at 180C temperature and for 20 mins.

 

Chocolate Truffle:

• Heat a pan, add fresh cream and heat on low flame.
• Once cream has become hot, off the flame and chopped chocolate.
• Mix it with the help of whisk.
• Chocolate truffle ganache is ready.
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Assemble:

• Cut sponge cake into 2 layers.
• Sprinkle some sugar water and spread ganache.
• Place the second layer on it and repeat the same process.
• Pour ganache on the top layer, spread it evenly.
• Decorate it with some toasted crushed walnuts.

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