This recipe, one of Michel's favourite puddings, is absolutely delicious and so impressive. Designed for grown-ups and full of flavour, the coffee, chocolate and liquor go brilliantly together and the chocolate truffle topping is the icing on the cake.
To make the sponge:
Whisk the sugar and the eggs together. Fold in the flour then the butter. Spread the mixture over a baking tray covered with parchment paper which has been buttered and dusted with flour. Bake at 160c for about 8 to 10 minutes until the sponge is cooked. It must not be dry. It should be kept fluffy.
Once cooked leave to cool. When cooled cut the sponge to the shape of your cake dish. You will need a round base and strips of sponge to go around the inside of the cake dish. Put the sponge pieces into the cake dish.
To make the coffee syrup:
Mix all the ingredients together and heat together until sugar is melted. Then soak the sponge with the coffee syrup (whilst in the cake dish).
To make the chocolate truffle mix:
Melt the chocolate with the whisky and a shot of expresso (without stirring) over a bain marie. Once melted, remove the bain marie. Mix together, add half of the cream, whisk the rest of the cream separately to ribbon stage and then fold into the chocolate mixture. Fold together until the mixture becomes slightly firm. Pour into the cake dish and leave to set.
To serve, unmould the truffle cake by pulling the clingfilm out of the mould, cut a portion, plate and serve with a quennel of whipped vanilla cream and seasonal berries.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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