Chocolate Fudge Cake with Truffles

Chocolate Fudge Cake with Truffles

  • For the cake
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
  • 125g dark chocolate
  • 100ml vegetable oil
  • 100ml water
  • 2 eggs
  • 405g Carnation® Light Condensed Milk
  • 1 tsp vanilla essence
  • For the topping
  • 100g dark chocolate
  • 50ml double cream
  • 25g butter
  • 2 tbsp cocoa powder, for dusting
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You will need 2 x 8 inch cake tins.

Preheat oven to 180C (160C with fan) Gas mark 4.

Sieve the flour and bicarbonate of soda together in a large bowl. Place the 125g of dark chocolate in a microwave safe bowl and microwave for 30 seconds or until melted. Add the oil, water, Carnation Condensed Milk, eggs and vanilla to the melted chocolate and stir till smooth.

Make a well in the middle of the flour and then pour in half the chocolate mix. Stir well then add the other half and mix till smooth.

Pour the mixture into 2 prepared 8 inch cake tins and bake for 25 minutes or until a skewer to the centre comes out clean. Cool completely.

Whilst the cake is baking, make the truffles. Place the cream and dark chocolate in a microwave safe bowl. Heat on high for 1 minute or until the cream is hot and the chocolate beginning to melt. Whisk together until smooth and glossy, then refrigerate until firm.

Sieve the cocoa into a large bowl, roll the chocolate mix into 16 balls then toss in the cocoa powder to cover.

Sandwich the cakes together with the Carnation Chocolate filling and topping then use the remainder to cover. Decorate with the truffles.

Tiramisu II

Tiramisu II

“Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.”

Ingredience

6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract

1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder
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In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.