Sunday, 26 August 2012
Okay, I'm not exactly selling it with that last sentence. But this dessert qualifies for each and every one of them, including the last, and is all the more delicious for it. It takes hardly any time to make, no cooking, can be made in advance and served to eager guests to end the dinner in style. Just remember to go for a run the next day...
Chocolate, Coffee and Almond Truffle Cake
300g 70%-80% chocolate
700ml double cream
4 tsp instant coffee or a measure of espresso
50g caster sugar (double the quantity if you prefer your chocolate less bitter)
100g blanched almonds, toasted and roughly chopped
1 - Prepare a 20" spring-form cake tin by lightly oiling it and lining it with cling film.
2 - Heat up the milk then stir in the coffee and sugar.
3 - Break up the chocolate and place in a bowl over a pan of hot water (bain marie). Heat gently until melted.
4 - Whip the cream until it just begins to thicken and slightly stiffen.
5 - Fold the melted chocolate into the double cream followed by the milk until thoroughly combined.
6 - Tip the almonds into the cake tin to cover the base. Spoon over the chocolate and cream then gently tap onto a work surface to remove any air bubbles.
7 - Place into a fridge for a couple of hours. When ready to serve, simply invert onto a plate and remove the cling film. Serve with a spoon of Greek yoghurt and a drizzle of honey. The cake will keep, covered in a fridge, for 3 days.
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