| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cadburys |
1 |
servings |
INGREDIENTS
| 250 |
g |
Slightly salted butter; (9oz) |
| 250 |
g |
Dark soft brown sugar; (9oz) |
| 4 |
|
Eggs; ¥ |
| 20 |
ml |
Golden syrup or honey; (1 Tbs) |
| 1 |
|
150 gram car natural yoghurt; (5oz) |
| 250 |
g |
Self-raising flour; (9oz) |
| 40 |
g |
Cadbury's Bournville cocoa; (1 oz) |
| 40 |
g |
Ground almonds or hazelnuts; (1 oz) |
| 80 |
ml |
Cranberry or redcurrant jelly; (4 Tbs) |
| 1 |
|
200 gram bar Cadbury's Bournville chocolate |
| 284 |
ml |
Double cream; (1/2 pt) |
| 20 |
|
Ml; (1-2 Tbs) rum, (20 to 40) |
| 125 |
g |
Caster sugar; (4oz) |
| 125 |
ml |
Water; (1/4 pt) |
| 80 |
ml |
Dark rum; (4Tbs) |
|
|
***A 25CM (10 INCH); ROUND CAKE, (10 inch), round |
|
|
; TIN,PREFERABLY LOOSE-BASED,GREASED AND, cake tin,preferably |
|
|
; BASE-LINED FOR THE TRUFFLES AND, loose-based,greased |
|
|
; DECORATION***, and base-lined For |
|
|
; the truffles and |
| 1 |
|
100 gram bar Cadbury's Bournville chocolate |
| 25 |
g |
Slightly salted butter; (1oz) |
| 60 |
ml |
Cream from the icing; (3 Tbs) |
| 25 |
g |
Ground almonds; (1oz) |
| 50 |
g |
Icing sugar; (2oz) |
| 75 |
g |
Sweet biscuits; crushed (3oz) |
| 40 |
ml |
Rum; (2 Tbs) |
| 50 |
g |
Glace. cherries dusted in sugar; (2oz) |
|
|
Chocolate leaves |
INSTRUCTIONS
FOR THE CAKE
FOR THE FILLING AND ICING
FOR THE SYRUP
ALSO, YOU WILL REQUIRE
DECORATION
Make the cake by creaming the butter and sugar together. Gradually beat in
the eggs, syrup or honey and yoghurt and when well mixed, fold in the
sieved flour and cocoa, and then the nuts. Spread the mixture in the tin,
hollow out the centre slightly, and bake at Gas Mark 4/180 C/350 F for
about 1 hour until cooked.
Slowly dissolve the sugar in the water in a pan and then boil briefly to
thicken the syrup a little. Cool before adding the rum, and then moisten
the warm cake whilst still in the tin. Leave to cool completely before
turning out.
Split the cake in half and sandwich it back together with the jelly. Melt
the broken-up chocolate with all but 60ml (3 Tbs) of cream. When smooth,
whisk together. Add the rum. Leave the icing to cool and thicken before
spreading it over the cake; place the cake on the serving plate first if
you are brave enough! Otherwise, ice it on a board and transfer when set.
Make the surface quite smooth.
Now make the truffles by melting 75g (3oz) of the chocolate and grating the
remainder. Stir all the ingredients into the melted chocolate, mixing well.
Leave in the fridge until firm enough to handle fairly easily. Divide the
mixture evenly and roll into about 18 balls, tossing them in the grated
chocolate. Leave in the fridge until firm.
Decorate the cake with some truffles, frosted cherries and chocolate
leaves. Keep cool until required.
Note: The truffles can also be made on their own.
Converted by MC_Buster.
NOTES : A delicious gateau to serve at a Christmas or New Year party,
Truffle Temptation Cake would also be perfect as an adult Christmas cake.
Use marzipan holly leaves and berries instead of chocolate leaves and
frosted cherries, then tie a bright red ribbon around the cake. Serves
about 10.
Converted by MM_Buster v2.0l.
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