Creamy chocolate filling layered with a light chocolate sponge. Rich and chocolatey.
Whip whites until soft peaks form. Gradually add sugar to make a soft meringue.
Melt Chocolate. Stir in Crème de Cacao and vanilla.
Beat in egg yolks.
Gently fold whites into chocolate mixture until mixed evenly.
Spread into a Swiss roll tin that has been lined with Gladbake and greased.
Bake in a moderate oven for 10-15 minutes, cake will be set but moist.
Allow to cool.
Finely chop chocolate.
Combine with cream in a saucepan and heat until chocolate is melted.
Stir in liqueur.
Allow to cool.
Neatly line a loaf tin with Glad Wrap.
Cut the sponge into three, adjusting size of pieces to fit flat in the loaf tin.
Spread one quarter of the truffle cream evenly in the base.
Top with cake and press firmly, then spread with another quarter of the cream.
Repeat with another cake layer, half the remaining cream, then the third cake layer and finishing with the cream.
Chill until set.
Grease the loaf tin before lining with Glad Wrap, this will make the wrap easier to smooth out.
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