Chocolate Truffle Cake
Serves: 10
  • 320 g dark chocolate
  • 160 g caster sugar
  • 160 g unsalted butter, chopped into small squares
  • 5 eggs, separated
  • 40 g plain flour, sifted
To serve:
  • icing sugar
  • whipped cream
  • fresh berries
  1. Preheat oven to 180 degrees celsius. Line a 23cm round springform tin.
  2. Melt the chocolate, sugar and butter in a double boiler. Remove from the heat, and stir to combine. Leave to cool slightly, then whisk in the egg yolks one at a time.
  3. Beat the egg whites until they hold firm peaks. Fold the flour and half the egg whites into the chocolate mixture, then carefully fold in the remaining egg whites.
  4. Pour the mixture into the prepared tin. Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool the cake completely in the tin.
  5. To serve: remove the cake from tin and place on a serving plate. Cover with a light coating of sifted icing sugar. Serve with whipped cream and fresh berries.
Recipe by Villiers Brown at