Wednesday, March 27, 2013,9:51 PM by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • Preheat oven to 180°C.
  • Grease and flour a 6" round cake tin; cover the base and sides with waxed paper.
  • Sift the flour with the baking powder, salt and milk powder and keep aside.
  • Beat the eggs till light and fluffy. Keep aside.
  • In a bowl,mix the margarine and caster sugar.
  • Add the beaten eggs gradually and mix till the mixture is smooth.
  • Now,pour the mixture into the cake tin.
  • Bake it at 180°C for 25-30 minutes.
  • Cool the sponge and slice the sponge into three layers.
  • Mix the cream and the melted chocolate to make a truffle.
  • Spread the truffle on the first layer of the sponge with a palate knife.
  • Place the second layer of the sponge on top and layer it with the truffle.
  • Now place the final layer of the sponge and cover it entirely with the truffle. Keep in the freezer for 20 minutes.
  • To prepare the ganache, in a heavy bottomed pan, heat the cream.
  • When it starts boiling, remove it from the fire and add melted chocolate and melted butter. Mix well till smooth.
  • Pour the ganache on the cake and spread evenly with a palate knife till it covers the surface of the cake evenly.
  • Keep the cake in the freezer for 15 minutes.
  • Garnish with chocolate flakes.


For the sponge

  • 150 grams Margarine 
  • 200 grams Flour         
  • 150 grams Castor sugar          
  • A pinch of  Salt
  • 10 grams Milk powder
  • A pinch of Baking powder
  • 2 Eggs

For the truffle

  • 50 grams Whipped cream      
  • 100 grams Melted chocolate  

For the ganache

  • 50 grams Fresh cream
  • 150 grams Melted chocolate  
  • 10 grams Melted butter

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