Chocolate truffle gâteau

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Ingredients – serves 8

For the chocolate sponge base:

  • 2 eggs
  • 40 g flour
  • 20 g cocoa powder
  • 60 g sugar

For the vanilla sponge with cocoa paste decor:

  • 2 eggs
  • 60 g flour
  • 60 g sugar
  • 1/2 egg white
  • 10 g cocoa powder
  • 10 g flour
  • 15 g sugar
  • 15 g butter

For the chocolate truffle filling:

  • 250 g dark chocolate
  • 2 tablespoons honey
  • 500 ml double cream

For the dark chocolate ganache:

  • 35 ml double cream
  • 50 g dark chocolate

For the crunchy cocoa lace topper:

  • 1/2 egg white
  • 10 g cocoa powder
  • 10 g flour
  • 15 g sugar
  • 15 g butter

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Method

Make the chocolate sponge base:

  • Heat the oven to 180C/160C fan/gas 4.
  • Break the eggs into a bowl, add the sugar and whisk until pale, fluffy and thickened.
  • Sift the flour and cocoa over the mixture and fold in carefully until well combined.
  • Put baking parchment on a baking tray, pour the mixture onto the parchment and smooth with a spatula until evenly spread out.
  • Bake the sponge for 10 minutes. Take out of the oven and leave to cool for a few minutes, then peel off the parchment.
  • Put the base of an 18 cm springform tin on the sponge and cut around the edge with a sharp knife.
  • Put the cut out circle of sponge in the springform tin.

Make the vanilla sponge with cocoa paste decor:

  • Heat the oven to 180C/160C fan/gas 4.
  • Mix 1/2 egg white, 10 g cocoa powder, 10 g flour, 15 g sugar and 15 g butter together and pour into a piping bag.
  • Line a baking sheet with baking parchment, pipe a swirly pattern on the parchment and put in the freezer for 10 minutes.
  • Break the 2 eggs into a bowl, add 60g sugar and whisk until pale, fluffy and thickened.
  • Sift 60g flour over the mixture and fold in carefully until well combined.
  • Take the baking sheet from the freezer, pour the sponge mixture over the swirly pattern and smooth with a spatula until evenly spread out.
  • Bake the sponge for 10 minutes. Take out of the oven and leave to cool for a few minutes, then peel off the parchment.
  • Cut the sponge into rectangular strips and line the sides of the springform tin with the sponge strips.

Make the chocolate truffle filling:

  • Break the chocolate in small pieces into a large pan.
  • Spoon in the honey and pour in 150 ml of the cream.
  • Put on the lowest possible heat and stir until the chocolate has melted and everything is combined. Take of the heat and set aside.
  • Put the rest of the cream into large bowl and whisk until the cream looks like a thick milkshake.
  • Pour the melted chocolate into the bowl containing the whisked cream and fold together until they are evenly and smoothly mixed.
  • Pour the mixture into the prepared springform tin, put in the fridge and leave to firm up for 2 hours.

Make the crunchy cocoa lace topper:

  • Heat the oven to 180C/160C fan/gas 4.
  • Mix all ingredients together and pour into a piping bag.
  • Put baking parment on a baking tray and pipe a round swirly pattern on the parchment.
  • Bake for 10 minutes, take out of the oven and leave to cool.

Make the dark chocolate ganache:

  • Heat the cream in a small pan until just steaming, then take off the heat.
  • Break the chocolate in small pieces.
  • Add the chocolate to the warm cream and leave to melt for 5 minutes.
  • Stir to make a glossy ganache, then set aside to firm up a little.

Assemble the gâteau:

  • Remove the cake from the tin.
  • Pour the dark chocolate ganache on top of the cake and leave to set for 15 minutes.
  • Put the crunchy cocoa lace topper on top and serve.

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2 thoughts on “Chocolate truffle gâteau

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