Chocolate Truffle Cake

INGREDIENTS

5 oz/150g golden caster sugar

140mls water

7 oz/200g plain chocolate, chopped

4.5 oz/135g unsalted butter or baking margarine, cubed

3 medium sized eggs, beaten

1 oz/25g plain flour, sieved

Cocoa powder for dusting the finished cake

METHOD

Preheat the oven to 180C, 350F, Gas Mark 4.

Grease and line a deep 9" cake tin.

In a large, heavy saucepan gently heat the water and the sugar together until the sugar has dissolved.

Bring the sugar water to the boil and then immediately remove the pan from the heat.

Add the chocolate pieces and stir well until the chocolate has melted and the mixture is smooth.

Add the cubes of butter or baking margarine and stir well until the butter has melted and the mixture is fully combined.

Leave to cool for a few minutes and then add the beaten eggs and whisk into the mixture.

Sieve in the flour and stir until well combined.

Pour the mixture into the prepared tin and level the surface.

Bake in the centre of the preheated oven for about 30 minutes until just firm to the touch.

Remove the cake from the oven and allow to cool in the tin for 10 minutes.

Turn out onto a plate and refrigerate until firm.

Before serving carefully dust with the cocoa powder.

Now you can enjoy your tasty chocolate truffle cake!

You can serve it with cream if you really want to indulge yourself.

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