Chocolate Heaven








Ground almonds

4 tbsp

Cocoa powder


Pizza and ciabatta flour

1 tbsp

Baking powder

2 tbsp

Rum or brandy

3-5 tbsp



Dark chocolate, broken into pieces


Double cream


Butter, softened


Icing sugar, sifted


Dark chocolate, broken into pieces


Double cream

1 Teaspoon

Vanilla Essence


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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