Milk chocolate truffle torte

Now if you’re anything like me (lucky you!), you’ll be looking at this thinking “hmm, looks nice but it’s not the dessert I’ve been waiting all my life to eat”. Please reassess this view!

I don’t know how it does it, but this truffle torte manages to be more chocolaty than chocolate. Don’t be fooled by the slimness of the finished torte, it contains 3 bars of chocolate and almost half a litre of cream. Admit it, you’re a little more interested now than you were at the start....


Sometimes a dish can take ages to prepare yet not really look like it has when you serve it up; somehow all that effort isn’t reflected in the final plate. This is the exact opposite, for the cake takes only about 15 minutes to prepare for the oven yet tastes like you’ve been slaving over it for hours.

The texture is just what you’d find in the centre of a big, satisfying truffle; consequently it is rather rich...and if I advise small portions you know it must be a pretty full-on experience!


One warning – the batter is so runny it’s like chocolate milk. Don’t skimp on lining the tin with foil or you may see all your beautiful creamy chocolate pooling at the bottom of the oven! I prepared the inside of the tin by cutting foil like this:


It gave a nice snug fit to the inside of the tin:


Even though I also lined the outside of the tin it didn't prevent a small amount of leakage.

Ingredients:
450ml whipping cream
300g milk chocolate, broken into pieces
2 eggs
2 egg yolks
100g golden caster sugar
1 teaspoon vanilla extract
2 tablespoons plain flour

To serve: icing sugar, crème fraiche or cream

How to make:
- Preheat the oven to 140°C/fan oven 120°C/275°F/Gas mark 1.
- Line one 20cm round springform tin with foil, ensuring it’s as watertight as possible.
- Bring the cream to the boil in a saucepan.
- Remove from the heat and add the chocolate. Leave to cool, whisking occasionally to ensure the chocolate is melting.
- While that’s happening, place the eggs, egg yolks and sugar into the food processor and blitz until pale, fluffy and doubled in volume. This will take approximately 8 minutes.
- Add the chocolate mixture and vanilla to the fluffy egg and blitz again.
- Add the flour and blitz again.
- Pour into the prepared tin and bake for approximately 1 hour or until the cake feels set when pressed. If it’s shrinking from the side of the tin that’s another good indication that it’s ready.
- Leave to cool in the tin before covering and refrigerating overnight.
- Remove from the fridge shortly before serving and dust with icing sugar.
- Serve with either crème fraiche or cream.
- Bask in glory at the wonderful thing you have made.
- Eat.