Chocolate Heaven

4

Eggs


250g

Sugar


250g

Butter


100g

Ground almonds


4 tbsp

Cocoa powder


200g

Pizza and ciabatta flour


1 tbsp

Baking powder


2 tbsp

Rum or brandy


3-5 tbsp

Milk


150g

Dark chocolate, broken into pieces


100ml

Double cream


100g

Butter, softened


340g

Icing sugar, sifted


150g

Dark chocolate, broken into pieces


90ml

Double cream


1 Teaspoon

Vanilla Essence


Method

Preheat the oven to 160 C and grease a heart-shaped tin.

For the Sponge:

Beat the butter and sugar together until the mixture is pale and fluffy. Add the eggs one by one. Fold in the ground almonds, vanilla essence and Rum/Brandy. Mix the flour with the baking powder and cocoa powder and sift into the batter and fold in. Use only as much milk to make it a smooth batter. Bake for 20 to 30 min until firm to the touch. Turn out onto a wire rack to cool. When cool slice the cake once horizontally.
For the Truffle filling:

Sit a bowl over a pan of simmering water, Add the chocolate pieces and cream to the bowl and gently melt until you got a smooth mixture. Remove from the heat and sift and mix in half the icing sugar. Add the remaining icing sugar and mix until you get a smooth, silky cream. Set aside to cool until thick.
For the Ganache icing:

Pour the double cream in a pan and gently heat the cream just below boiling. Add the chocolate pieces. Take off the heat and stir until the chocolate has melted and you got a smooth mixture.

Heat the Apricot jam and strain through a sieve. Leave to cool.

To assemble:

Spread the truffle filling onto the base of the cake, then spread over the apricot jam and top with the other half of the cake. To make a smooth icing use a little of the mixture to give it a thin first “coat”. When this has cooled ice the cake again using a pallet knife to give a smooth finish.

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