Sunday, 13 February 2011
Chocolate, Honeycomb and Truffle Cake
Chocolate, Honeycomb and Truffle cake
16oz self raising flour
16oz Caster Sugar
3tbsp cocoa Powder
First, weigh out the flour and then remove 3tbsps. replace with 3 tbsp of cocoa powder.
Stick everything else in the bowl and whisk until all combined.
Divide between two lined cake tins and bake in a preheated oven (190C) for about 45 minutes, check its done by inserting a skewer into the centre of the cake, if its clean on removal its done.
Remove from the oven and leave to cool on a wire rack.
160g Caster Sugar
80g Golden Syrup
2 tsp Bicarbonate of Soda
Melt all ingredients gently in a pan and then slowly boil.
Boil gently until mixture turns a golden honeycomb colour, if it starts to colour quicker on one side then give the mixture a swirl, don't stir.
Once a golden colour as been achieved (about 5 minutes of boiling), tip in the Bicarbonate of Soda and stir in gently, it should expand in the pan.
Tip into a greased tray and leave to cool and chill for a few hours until solid.
Whisky and Spiced Rum Truffles
Blog Post coming soon
300g Dark Chocolate
300g Double Cream
Over a pan of simmering water, Melt the chocolate in a bowl
Once melted remove from the heat and pour in the cream, stir until combined and smooth and glossy.
Make sure the cake is level when they are sat on top of each other, if not then slice of the offending area until they are both level.
Grind the honeycomb, use any method you like such as
food processor or beating it with a rolling pin.
Take 3-4 tbsp of the chocolate topping and mix in some ground honeycomb, use this for the middle filling.
Sandwich together and drown the cake with the remainder of the chocolate topping. smooth it round so it is completely covered.
Sprinkle the ground honeycomb across the top and place the truffles in a nice pattern on top.
(more pictures of the processes will be coming soon)