Chocolate Truffle Cake
Over a year ago
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Ingredients
- 4 oz margarine or butter
- 2 dsp cocoa powder
- ½ tsp rum essence
- ¼ tsp Vanilla essence
- 6 oz left over cake.grated into crumbs
- 4 oz digestive biscuits.made into crumbs
- 2 oz icing sugar. sifted
- 2 oz chopped.mixed nuts
- ¼ pt whipping cream
- 2 oz Plain Chocolate
Accompaniment
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Description
Who likes chocolate,loves this one. No baking for this special rich fridge cake.
Method
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1
1. Place the margarine or butter in a saucepan and gently heat until melted.
2. Remove from the heat and stir in the cocoa powder,rum and vanilla essences and blend thoroughly to a smooth paste.
3. Add the cake,biscuit crumbs,icing sugar and nuts and mix together with a wooden spoon,until well combined.
4. Press the mixture into the tin and smooth the top level with the fingers.
Leave to cool,then place in the refrigerator for 1 hr to firm.
5. Remove the cake from the tin and place on a serving plate.
Whip the cream lightly until it forms soft peaks,then spread over the top of the cake with a palette knife.
6. Place the chocolate fins on top at an angle.
To make the chocolate fins:
Break up the chocolate and melt it in a basin standing over hot water.Line a baking sheet with greaseproof paper.Place an 8-in flan ring on this and spread the chocolate inside the ring to form a circle.Refrigerate for 1 hr.When the circle is firm,remove the ring and cut the chocolate into 8 triangles.
Use an 8 inch tin
what size tin do you use
Going to try this recipe next week, will report back soonest