This delicious Mary Berry Chocolate Truffle Dessert is a rich and creamy treat perfect for any occasion. It’s easy to make using common ingredients like dark chocolate and eggs. With its indulgent truffle filling and elegant presentation, this dessert will impress your guests and satisfy your sweet tooth!
This Glorious Chocolate Truffle Dessert Recipe Is From Cook and Share Cookbook by Mary Berry
Ingredients Needed:
For the Chocolate Cake:
- Butter, for greasing
- 250g (9oz) dark chocolate, broken into pieces
- 6 eggs, separated (5 egg whites and 1 whole egg)
- 225g (8oz) caster sugar
- 150g (5oz) ground almonds
For the Truffle Filling:
- 180g (6½oz) dark chocolate, broken into pieces
- 75g (3oz) caster sugar
- 1 tbsp brandy
- 3 egg yolks, beaten
- 300ml (½ pint) pouring double cream
For Decoration:
- Cocoa powder, for dusting
- 200ml (1/3 pint) pouring double cream
- 4 chocolate truffles, halved
How To Cook Glorious Chocolate Truffle Dessert:
- Preheat the Oven: Preheat the oven to 200°C (180°C Fan/Gas 6). Grease and line two 20cm (8in) loose-bottomed sandwich or springform tins.
- Make the Cake Batter: Melt the 250g dark chocolate in a heatproof bowl over simmering water. Allow it to cool slightly. In a large mixing bowl, whisk the 5 egg whites until stiff peaks form. In another bowl, whisk the 5 egg yolks, the remaining whole egg, and 225g caster sugar until thick and pale. Fold in the ground almonds and the melted chocolate, then gently fold in the whipped egg whites until combined.
- Bake the Cakes: Divide the mixture evenly between the prepared tins and level the tops. Bake for 25–30 minutes until a crust forms on top and the cakes begin to pull away from the sides of the tins. Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Truffle Filling: In a food processor, finely chop the 180g dark chocolate. In a small saucepan, combine 75g caster sugar and 6 tablespoons of water, heating gently until the sugar dissolves. Bring to the boil for 20 seconds, then pour the hot syrup over the chopped chocolate while the processor runs to melt it. Add the 1 tbsp brandy and 3 beaten egg yolks, blending until smooth. In a separate bowl, whip 300ml double cream to stiff peaks and then gently fold it into the chocolate mixture.
- Assemble the Dessert: Grease and line the sides of a deep 20cm (8in) springform tin with non-stick baking paper. Place one cooled cake upside down in the base of the tin and press down firmly. Spread the truffle filling over the top, then place the second cake on top, right side up. Gently press down and dust the top with cocoa powder. Chill in the fridge for at least 6 hours.
- Decorate and Serve: Before serving, whip the 200ml double cream to soft peaks. Pipe large rosettes on top of the cake using a piping bag fitted with a rosette nozzle. Place half a chocolate truffle in each rosette. Carefully remove the cake from the tin and transfer it to a serving plate.
Recipe Tips
- Use Quality Chocolate: Choose high-quality dark chocolate for the best flavor in your dessert. Good chocolate melts smoothly and enhances the richness of the truffle filling.
- Separate Eggs Carefully: Make sure no yolk gets into the egg whites when separating. Any fat from the yolk can prevent the egg whites from whipping properly, leading to a denser cake.
- Cool Cakes Completely: Allow the cakes to cool completely before assembling the dessert. This prevents the truffle filling from melting and ensures a clean layer when cutting.
- Chill for Long Enough: Refrigerate the assembled dessert for at least 6 hours, or overnight if possible. This helps the layers set properly, making it easier to slice and serve.
- Use a Piping Bag: For a professional look, use a piping bag to decorate with whipped cream. It allows for more control and creates beautiful rosettes on top of the dessert.
How To Store & Reheat Leftovers
- Refrigerate: First, let any leftover Chocolate Truffle Dessert cool to room temperature. Then, cover it well with plastic wrap or put it in an airtight container. It stays fresh in the fridge for up to 3 days.
- Freeze: Wrap leftover Chocolate Truffle Dessert tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. To thaw, move it to the fridge for several hours or overnight before serving.
Nutrition Facts
Serving Size: 1 truffle (approximately 22 grams)
- Calories: 115
- Total Fat: 6 g
- Saturated Fat: 3 g
- Cholesterol: 0 mg
- Sodium: 21 mg
- Potassium: Not specified
- Total Carbohydrate: 13 g
- Dietary Fiber: 0 g
- Sugars: 12 g
- Protein: 1 g
Try More Mary Berry Recipes:
- Mary Berry Malted Chocolate Cake
- Mary Berry Salted Caramel Cake
- Mary Berry Windfall Pie
- Mary Berry Coconut and Jam Cake
- Mary Berry American Chocolate Cake
Mary Berry Glorious Chocolate Truffle Dessert
Description
This delicious Mary Berry Chocolate Truffle Dessert is a rich and creamy treat perfect for any occasion. It’s easy to make using common ingredients like dark chocolate and eggs. With its indulgent truffle filling and elegant presentation, this dessert will impress your guests and satisfy your sweet tooth!
Ingredients
For the Chocolate Cake:
For the Truffle Filling:
For Decoration:
Instructions
- Preheat the Oven: Preheat the oven to 200°C (180°C Fan/Gas 6). Grease and line two 20cm (8in) loose-bottomed sandwich or springform tins.
- Make the Cake Batter: Melt the 250g dark chocolate in a heatproof bowl over simmering water. Allow it to cool slightly. In a large mixing bowl, whisk the 5 egg whites until stiff peaks form. In another bowl, whisk the 5 egg yolks, the remaining whole egg, and 225g caster sugar until thick and pale. Fold in the ground almonds and the melted chocolate, then gently fold in the whipped egg whites until combined.
- Bake the Cakes: Divide the mixture evenly between the prepared tins and level the tops. Bake for 25–30 minutes until a crust forms on top and the cakes begin to pull away from the sides of the tins. Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Truffle Filling: In a food processor, finely chop the 180g dark chocolate. In a small saucepan, combine 75g caster sugar and 6 tablespoons of water, heating gently until the sugar dissolves. Bring to the boil for 20 seconds, then pour the hot syrup over the chopped chocolate while the processor runs to melt it. Add the 1 tbsp brandy and 3 beaten egg yolks, blending until smooth. In a separate bowl, whip 300ml double cream to stiff peaks and then gently fold it into the chocolate mixture.
- Assemble the Dessert: Grease and line the sides of a deep 20cm (8in) springform tin with non-stick baking paper. Place one cooled cake upside down in the base of the tin and press down firmly. Spread the truffle filling over the top, then place the second cake on top, right side up. Gently press down and dust the top with cocoa powder. Chill in the fridge for at least 6 hours.
- Decorate and Serve: Before serving, whip the 200ml double cream to soft peaks. Pipe large rosettes on top of the cake using a piping bag fitted with a rosette nozzle. Place half a chocolate truffle in each rosette. Carefully remove the cake from the tin and transfer it to a serving plate.
Notes
- Use Quality Chocolate: Choose high-quality dark chocolate for the best flavor in your dessert. Good chocolate melts smoothly and enhances the richness of the truffle filling.
- Separate Eggs Carefully: Make sure no yolk gets into the egg whites when separating. Any fat from the yolk can prevent the egg whites from whipping properly, leading to a denser cake.
- Cool Cakes Completely: Allow the cakes to cool completely before assembling the dessert. This prevents the truffle filling from melting and ensures a clean layer when cutting.
- Chill for Long Enough: Refrigerate the assembled dessert for at least 6 hours, or overnight if possible. This helps the layers set properly, making it easier to slice and serve.
- Use a Piping Bag: For a professional look, use a piping bag to decorate with whipped cream. It allows for more control and creates beautiful rosettes on top of the dessert.
Mary Berry Glorious Chocolate Truffle Dessert