Cakes

Choclate Trufle

46

Yummy Cake

4
1 (175 mm. (7") diameter) eggless chocolate sponge cake

For The Chocolate Truffle Icing
2 cups chopped dark chocolate
1 cup fresh cream

To Be Mixed Together For The Soaking Syrup
4 tbsp sugar
1/2 cup water

For The Garnish
1/4 cup beaten whipped cream
1/2 cup grated chocolate
Method For the chocolate truffle icing Heat the fresh cream in a broad non-stick pan on a medium flame for 1 minute, while stirring continuously. Switch off the flame, add the chocolate and mix well till the mixture is smooth and no lumps remain. Keep aside to cool for 2 minutes. How to proceed Slice the chocolate sponge cake horizontally into 2 equal layers. Place the bottom layer of the cake on a turntable or a serving plate and sprinkle half the soaking syrup evenly over it. Spread half of the chocolate truffle icing evenly over it and sandwich it with the top layer of the sponge cake. Sprinkle the remaining half of the soaking syrup over it. Spread the remaining of the truffle icing evenly over it and along the sides of the cake. Garnish with swirls of beaten whipped cream and grated chocolate and refrigerate for 1 hour or till set. Cut the cake into 6 equal wedges and serve chilled.
Nutritions

Calories
1149

Sodium
67mg
2% DV

Fat
84g
129% DV

Protein
10g
20% DV

Carbs
78g
26% DV

Fiber
10g
43% DV

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