Mary Berry Glorious Chocolate Truffle Dessert

This cake had me sweating. I made it for my cousin’s birthday thinking, “It’s Mary’s recipe—how hard can it be?” Well. The first round? My chocolate seized, I split the cream, and I forgot to line the tin. What came out was more chocolate rubble than truffle. But I learned. I slowed down, respected the ingredients, and didn’t rush the chilling step. And let me tell you: the final version? Pure showstopper. Deep chocolate flavour, silky truffle filling, and a light sponge that somehow manages to be both rich and airy. Let me walk you through it—with the lessons I earned the hard way.

WHY THIS ONE WORKS SO WELL

Here’s what sets this truffle dessert apart:

• The sponge is flourless, so it’s light and nutty thanks to ground almonds.
• The filling is a proper ganache-mousse hybrid—whipped cream folded into melted chocolate and brandy.
• Using two cake layers means it slices like a dream and holds together beautifully.
• It chills into a firm, truffle-like texture that melts on the tongue.

INGREDIENTS + WHY THEY MATTER

For the Cake:

• Dark Chocolate (250g) – Go for 70% cocoa or higher. Cheap chocolate split my batter.
• Eggs (6 total: 5 separated + 1 whole) – Whipped whites lift the sponge, yolks give it body.
• Caster Sugar (225g) – Sweetens and stabilises the egg foam.
• Ground Almonds (150g) – Keeps it moist without flour. Adds subtle richness.

For the Truffle Filling:

• Dark Chocolate (180g) – Again, quality matters.
• Caster Sugar (75g) + Water – Makes a quick syrup to melt the chocolate.
• Brandy (1 tbsp) – Optional but gorgeous. Adds depth.
• Egg Yolks (3) – Thicken the filling and add richness.
• Double Cream (300ml) – Whipped and folded in to lighten the filling.

For Decoration:

• Double Cream (200ml) – Whipped for topping.
• Chocolate Truffles (4, halved) – Optional, but makes it look posh.
• Cocoa Powder – For dusting. Classic finish.

INGREDIENT SWAPS THAT HOLD UP

• No Brandy? Use coffee liqueur, rum, or leave it out entirely.
• No Almonds? Ground hazelnuts work (I tested it—tasted like Nutella mousse).
• Dairy-free? Haven’t tested, but coconut cream might work. Let me know if you try it!

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Chocolate seized	Added cold cream or water too fast	Let chocolate cool slightly, add syrup slowly
Sponge too flat	Egg whites not whipped enough	Beat to stiff peaks, don’t overfold
Filling was too soft	Didn’t chill long enough	Chill minimum 6 hours, overnight best
Layers slid around	Cakes weren’t completely cool	Cool fully before assembling

HOW TO MAKE MARY BERRY’S GLORIOUS CHOCOLATE TRUFFLE DESSERT

1. Prep Tins – Grease and line two 20cm loose-bottomed tins. Oven to 200°C (180°C fan).
2. Melt Chocolate – Gently melt 250g chocolate over simmering water. Cool slightly.
3. Whip Egg Whites – Beat 5 whites to stiff peaks.
4. Make Batter – In another bowl, whisk 5 yolks + 1 whole egg + 225g sugar until pale. Fold in almonds, melted chocolate, then the whites.
5. Bake Cakes – Divide between tins. Bake 25–30 mins until crusty on top and edges pull away. Cool 10 mins in tin, then fully on rack.
6. Make Truffle Filling – Blitz 180g chocolate in a processor. Heat sugar + 6 tbsp water until dissolved, boil 20 secs. Pour hot syrup into processor to melt chocolate. Add brandy + yolks. Cool slightly.
7. Whip Cream – Beat 300ml cream to stiff peaks. Fold into chocolate mix gently.
8. Assemble – Line a deep 20cm tin. Place one cake upside down in base. Spread truffle filling over, then top with second cake. Press down lightly. Dust with cocoa.
9. Chill – Refrigerate at least 6 hours (I always do overnight).
10. Decorate – Whip 200ml cream to soft peaks. Pipe rosettes. Top each with half a chocolate truffle.

TIPS FROM MY KITCHEN

• I use a cake lifter to place the top layer on evenly without smashing the filling.
• I freeze the cake for 20 minutes before slicing—gets cleaner cuts.
• If your processor is small, melt the chocolate separately and add the syrup gradually.
• I use parchment strips along the inside of the tin for easy removal.

STORAGE + SERVING

• Fridge: Keeps 3 days in an airtight tub.
• Freeze: Wrap slices well in clingfilm + foil. Freeze up to 2 months.
• Thaw: In fridge overnight. Texture stays lush.
• Serve With: Nothing. It is the moment.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead?
A: Absolutely. It’s actually better the next day once the filling firms up.

Q: Can I skip the alcohol?
A: Yes, just leave out the brandy. Still delicious.

Q: What chocolate should I use?
A: I use 70% Lindt or Green & Black’s. Cheap chocolate doesn’t melt smoothly.

Q: Can I make this nut-free?
A: Haven’t tested a nut-free version. You could try a flour-based sponge but it won’t be quite the same.

Try More Recipes:

• The Richest, Most Decadent Mary Berry Chocolate Recipes
• Mary Berry Chocolate Birthday Cake
• Mary Berry Chocolate Ganache Cake