Double Chocolate Raspberry Truffle Cake
Source of Recipe
Sainbury's
List of Ingredients
200g deluxe plain cooking chocolate, broken into pieces
200g unsalted butter, softened
200g white chocolate, broken into pieces
100g ground walnuts
2 heaped 15ml spoons cocoa powder
2 x 15ml spoons icing sugar
3 x 15ml spoons cognac
100g ground almonds
½ x 5ml spoon orange-flower water or rose-water
250g raspberries, thawed if frozen
Recipe
In a small saucepan, gently melt together the broken up dark chocolate with half the butter; in another saucepan melt the white chocolate with the remaining butter.
To the dark chocolate mixture add the walnuts, 1 heaped 15ml spoon of cocoa, 1 x 15ml spoon of the icing sugar and the cognac.
To the white chocolate mixture add the ground almonds, 1 x 15ml spoon of icing sugar and the orange-flower or rose-water.
Purée the raspberries in a food processor or blender, and push through a sieve using the back of a spoon.
Line a 20 cm springfrom or loose-based cake tin with baking parchment or clingfilm. Sprinkle lightly with the remaining heaped 15ml spoon of cocoa powder.
Swirl half the raspberries into the dark chocolate mixture and ladle it into the bottom of the tin. Swirl the remaining raspberries into the white chocolate mixture and ladle that carefully over the dark chocolate layer.
You may leave them as they are or swirl the two together with the tip of a knife. Chill well overnight until completely set.
Serve in small wedges, quite plainly, with sliced fresh fruit or with a raspberry sauce. Decorate with chocolate leaves, if wished
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