Dark Chocolate Truffle Cake

Method

1 Grease and line the cake tin with greaseproof paper. Wrap a band of newspaper six sheets thick around the outside of the tin. Break the chocolate into small chunks and melt in a large heatproof bowl over a pan of barely simmering water, stirring occasionally.

2 Separate all but three of the eggs and reserve the whites. Place the yolks, the remaining whole eggs and the sugar in a food mixer bowl and whisk at high speed for 10-15min or until pale and the mixture leaves a ribbon trail.

3 Fold half the almonds and coffee into the egg mixture until evenly combined, then fold in half the melted chocolate. Repeat with the remaining almonds, coffee and chocolate until the mixture looks smooth.

4 Using a handheld whisk, whisk the egg whites until just stiff. Stir one quarter of the egg whites into the chocolate mixture, then fold in the remainder.

5 Pour the mixture into the prepared tin, place a sheet of baking paper on top of the cake and bake at 170°C (325°F) mark 3 for about 1hr 20min. The surface must look set, but don't worry if the cake is slightly wobbly in the middle - it will firm up as it cools in the tin. Remove from the oven and cover with a tea-towel until the cake has cooled completely. To turn out, loosen the sides of the cake and flip on to the cake board. Cover and chill.

6 Trim off any dry or dark cake. Then, using a long cheese wire or a bread knife, carefully cut the cake horizontally into three using a sawing action. Use a flat baking sheet to lift and support the layers when sandwiching them with the Chocolate Truffle Filling (see recipe below).

PREPARE AHEAD
Complete recipe up to the end of step 5; wrap and chill for up to four days.


TO SERVE
Proceed from step 6 and complete filling and covering (see overleaf).

TO FREEZE
Complete recipe up to the end of step 5 and freeze unwrapped for 3hr, then wrap in foil and freeze for up to one month.

TO SERVE
Thaw at cool room temperature overnight. Complete recipe, fill and cover.


Chocolate Truffle Filling
Hands-on time: 20min

350g (12oz) plain chocolate, 70% cocoa fat
568ml carton double cream

1 Break up the chocolate and place in a heatproof bowl. Add 450ml (3⁄4 pint) double cream; melt over a pan of barely simmering water, stirring occasionally until well combined.
2 Remove from the heat, add the rest of the cream and mix in well. Allow to cool to a spreadable consistency, stirring occasionally.
3 Use the Chocolate Truffle Filling to sandwich the three cake layers together by spreading a third over the cake's base layer, placing the second piece of cake on the filling and gently pressing down. Spread another third over the second cake layer and cover with the top layer, cut-side down. Spread the remaining filling thinly all over the cake and the cake board, filling in any imperfections on the surface of the cake. Chill for 15min before covering with the Chocolate Marzipan.

PREPARE AHEAD
Complete the recipe up to the end of step 2, then cool, cover and chill for up to four days.

TO SERVE
Warm the filling in a large bowl over a pan of barely simmering water, stirring until it reaches a spreadable consistency. Sandwich cakes together.

COOK'S TIPS
To break up large quantities of chocolate, place it in two plastic carrier bags and crush, using a rolling pin.

If the cake begins to turn too brown towards the end of cooking, cover it with foil.

It may be necessary to trim the top and sides of the cake to even it up before decorating.

When you split the cake, use a long cheese wire or serrated knife as it's so moist.

The truffle filling needs to be tacky on the surface so that the Chocolate Marzipan will stick to it. If the truffle mixture sets hard, dip a palette knife in very hot water and run it over the surface.


Chocolate Marzipan
Hands-on time: 30min

1½ x 500g pack ready-made white almond marzipan
3 level tbsp cocoa powder
2tbsp liquid glucose syrup

1 Break up the marzipan and place in a food processor with the cocoa and glucose syrup. Process until evenly blended, then turn out on to a clean worksurface; knead until smooth.
2 Roll out the marzipan between sheets of clingfilm until it's 40.5cm (16in) square.
3 Remove the top sheet of clingfilm and lift the marzipan on to the cake. Mould and trim the marzipan, making sharp corners.


PREPARE AHEAD
Make the marzipan, cover and store in a cool place for up to four days.


TO SERVE
Wrap the marzipan very loosely in microwave film. Place in a microwave and warm for 30sec on medium or until pliable enough to mould easily. Cover the cake with the marzipan. Allow any moist patches on the surface of the marzipan to dry, then wrap the cake in clingfilm and chill for up to three days.

FREEZE AHEAD
Freeze the marzipaned cake unwrapped for 3hr, then wrap carefully in foil and freeze for up to three months.


TO SERVE
Thaw the marzipaned cake at cool room temperature overnight.


Decorating the cake
Hands-on time: 5min; cooking time: 2min

4 level tbsp apricot jam
3 level tbsp cocoa powder
flowers and foliage to decorate

1 Heat the jam with a splash of water in a saucepan until bubbling. Using a soft pastry brush, brush the top of the marzipan-covered cake lightly with a thin layer of the hot jam. 
2 Dust the cake thickly with cocoa powder. Curl flowers or foliage around the cake and secure with florist's wire.


COOK'S TIPS
Allow the cake to stand at cool room temperature for at least 2hr before serving.

Keep Chocolate Marzipan covered if making ahead of time, as it dries out quickly.