Chocolate Truffle Cake

Chocolate Truffle Cake
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Ingredients
150 g butter
150 g sugar (super fine)
4 eggs, lightly beaten
150 g flour, sieved
1 tablespoon baking powder
50 g cocoa powder
100 g ground almonds

Method
– Lightly grease with butter a round tin (pan) and line the base with little flour.
– Beat together the butter and sugar until light and fluffy.
– Gradually add the eggs, beating well after each addition.
– Sieve the flour, baking powder and cocoa powder together and fold into the mixture along with the ground almonds.
– Pour into the prepared tin (pan) and bake in a preheated oven 180°C for 20-25 minutes or until springy to the touch.
– Leave to cool slightly in the tin (pan) and then transfer to a wire rack to cool completely.
Ingredients for Topping
200 g milk chocolate bar
100 g butter
100 ml milk

To make the topping
– Heat the topping ingredients in a small sized heavy based pan over a low heat and stir until smooth.
– Cool, then chill in the freezer for 30 minutes, take out beat well with a wooden spoon and chill again for further 30 minutes.
– Take out, beat the mixture again for the last time, beating well until well combined and smooth.
– Carefully and nicely spoon the topping over the cake.
– You can sprinkle colourful sugar and decoratives on top of the cake topping (smarties or chocolate chips if desired)
– Chill in the fridge for 3 hrs.

Enjoy a yummy and delicious Chocolate Truffle Cake with a cup of coffee or tea )

Note ALMONDS If you have whole almonds boil the almonds for 10 mins, remove skin and fry in little oil till golden brown and lastly grind coarsely (not until its powder) in a dry mixer )
Recipe by Asma Abeid Faraj