With the weekend coming up, it’s the perfect time to indulge in tasty treats, and there are few things more delicious than a chocolatey pudding.
As Christmas fast approaches, supermarkets all over the country will be brimming with chocolatey desserts, but making them at home is far more fun – and can even taste better.
Why not try your hand at Mary Berry’s chocolate truffle dessert from her Cook and Share recipe book this Saturday or Sunday?
When describing this sweet treat, Mary uses the words “decadent, indulgent, impressive, delicious” and claims that it is “a real celebration of chocolate”.
While the baking expert argues that this recipe “takes a bit of time” than some of her other ones, it is “so worth making” for a special occasion.
READ MORE: I made Mary Berry’s ‘delicious’ 15-minute pasta dish that was incredibly easy
Ingredients
For chocolate cake
Butter, for greasing
250g Bournville plain chocolate, broken into pieces
Six eggs, five of them separated
225g caster sugar
150g ground almonds
For truffle filling
180g Bournville plain chocolate, broken into pieces
75g caster sugar
One tablespoon brandy
Three egg yolks, beaten
300ml pouring double cream
For decoration
Cocoa powder, for dusting
200ml pouring double cream
Four chocolate truffles, halved
Method
1. Preheat the oven to 200°C/180°C Fan/Gas six. Grease and line two 20cm loose-bottomed sandwich or springform tins.
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2. To make the chocolate cake, place the chocolate in a heatproof bowl over a pan of simmering water until melted, then leave it to cool a little.
3. Whisk the five egg whites in a large mixing bowl with an electric whisk until stiff but not dry.
4. In a separate large bowl, use an electric whisk to whisk together the five egg yolks, the remaining whole egg and the sugar until thick and light in colour. The mixture needs to be thick enough to leave a trail when the whisk is lifted from the bowl.
5. After, stir in the almonds, melted chocolate and one tablespoon of the whisked egg whites. Carefully fold in the remaining egg whites using a metal spoon. Mix carefully until combined, without knocking any air out of the mixture.
6. Next, spoon the mixture into the prepared tins and gently tilt the tins to level the surface. Bake in the preheated oven for 25 to 30 minutes, or until a slight crust forms on the top and the cakes have started to shrink away from the sides of the tins. Leave to cool in the tins for about 10 minutes, then turn out onto a wire cooling rack.
7. While the cakes are cooling, make the truffle filling by first placing the chocolate pieces in a food processor and whiz until finely chopped.
8. Measure the sugar and six tablespoons of water into a small saucepan and stir over low heat until the sugar has dissolved. Bring up to the boil and boil for 20 seconds. Pour this sugar syrup into the processor while the motor is running to melt the chocolate. Scape down the sides of the bowl to make sure there are no lumps. Add the brandy and egg yolks and whiz again, then spoon into a bowl.
9. In a separate large bowl, use an electric whisk to whisk the cream to stiff peaks. Fold the cream into the chocolate and brandy mixture.
10. Grease and line the sides of one tin with non-stick baking paper. Place one cake into the base of the springform tin top side down and press down firmly. Spoon the mousse filling on top and spread to the edges. Place the second cake top side up on top and press gently. Sprinkle the top with cocoa powder and chill in the fridge for six hours.
11. When ready to serve, remove the tin and transfer to a serving plate. Whip the cream to soft peaks and spoon into a piping bag fitted with a rosette nozzle. Pipe eight large rosettes on top and place half a chocolate truffle in each one.
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