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Tartuffo

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Tartuffo

This chocolate truffle cake is rich, dark, and indulgent.

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Instructions

  1. 1

    Line the tin with cling film. Place the egg whites and sugar in a heatproof bowl, place over a pan of simmering water, and whisk for 5 minutes, or until thick, pale, and standing in soft peaks.


  2. 2

    Melt the chocolate in a bowl over a pan of simmering water. Fold the chocolate into the egg mixture until combined. Whip the cream, then fold it in, along with the brandy. Pour into the cake tin and chill for 4–5 hours, or until set.


  3. 3

    To serve, turn out on to a plate and remove the cling film. Scatter the amaretti biscuits over the top, then dust with icing sugar.


Ingredients

  • 2 Egg Whites
  • 85g Caster Sugar
  • 250g Dark Chocolate, broken into pieces
  • 300ml Double Cream
  • 2 tbsp Brandy
  • 6 Amaretti Biscuits, crushed
  • 2 tbsp Icing Sugar, to dust

Makes 8 slices

Total time required Total time:

  • Preparation time:
  • Other time: 4 hours (chilling)

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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