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Warm chocolate truffle cake with Christmas spices, served with orange confit (recipes)






Serves 8



Preparation time

overnight



Cooking time

1 to 2 hours

















Ingredients



For the sponge160g/5½oz egg yolks (about 9 eggs yolks)250g/8¾oz caster sugar240g/8½oz egg whites (about 8 egg whites)70g/2½oz cocoa powder½tsp mixed spice For the crumb coating100g/3½oz strong flour 3 free-range eggs, beaten200g/7¼oz spiced sponge crumb (from the sponge above)For the truffle cake filling225g/8oz whipping cream150g/5¼fl oz whole milk3 vanilla pods (seeds only)¼ tsp lemon zest¼ tsp orange zest½ tsp mixed spice 75g/2½oz free-range egg yolks (3-4 egg yolks)40g/1½oz caster sugar340g/12oz organic dark chocolate (at least 73% cocoa solids), choppedFor the orange confit3 large oranges150g/5¼fl oz water300g/10½oz caster sugarFor the chestnut salad200g7¼oz caster sugar100ml/3½fl oz water400g/14¼oz pre-cooked and peeled chestnuts1 vanilla pod (seeds only)60g/2¼oz stem ginger (from a jar), very finely dicedFor the brandy cream200ml/7¼fl oz whipping cream20g/¾oz icing sugarsplash brandy, to taste



Method



1. You' ll need to make the sponge base and truffle cake filling at least one day in advance. Preheat the oven to 180C/360F/Gas 4. 2. For the sponge base, lightly whisk together the yolks and half the sugar. Using an electric whisk, whisk together the egg whites and remaining sugar to a smooth, but not too stiff, consistency: the whites should form soft peaks.3. Fold the two mixtures together with a plastic spatula or metal spoon. Tip in the cocoa powder and mixed spice and fold in well.4. Place a sheet of greaseproof paper on a large flat baking tray and spread two-thirds of the sponge mixture evenly to 2mm thick. Set aside the remaining third of the mixture.5. Place the baking tray in the middle of the oven and cook for 5-6 minutes (the sponge should be firm to the touch). Keep the oven at the same temperature after removing the cooked sponge.6. Transfer the baking tray to a wire rack, and, when cool enough to handle, carefully remove the paper from the sponge. When completely cool, transfer the sponge to a fresh sheet of greaseproof paper on a clean baking tray. 7. With eight metal chefs' rings measuring 6cm x 3cm (2.4in x 1.2in), press the rings down into the sponge, removing the excess sponge from around each ring. Set the excess sponge aside.8. Line the rings with strips of baking parchment that overlap by 2mm on the inside and with 2mm extra above the top of the ring. Transfer the tray to the freezer.9. To make the crumb coating, take the remaining third of the sponge mixture and pour onto a baking tray lined with baking parchment. Spread with a palette knife to 1cm/0.4in thick.10. Transfer to the oven and cook for 7-8 minutes until firm to the touch. Transfer the baking tray to a wire rack and, when cool enough to handle, remove the sponge from the tray. Reduce the heat to 100C/200F/Gas ½.11. Cut all cooked sponge (including the excess from the lining) into 2cm/0.8in pieces, place on the baking tray and transfer to the oven. Leave the sponge in the oven until it has dried out completely. 12. Once the sponge is dry, remove from the oven and leave to cool. 13. In a food processor, blend the sponge pieces to a smooth powder. Set aside in an airtight container.14. For the truffle cake filling, start by making custard: add the cream, milk and vanilla seeds to a medium-sized saucepan and bring to the boil. As the milk mixture comes up to the boil, add the lemon and orange zest and the mixed spice.15. Meanwhile, lightly whisk together the egg yolks and caster sugar in a heat-proof mixing bowl. When the milk has just started boiling, pour two-thirds of it onto the yolks and whisk well. 16. Pour this mixture back into the remaining milk and return to the hob over a very low heat. Cook the custard by stirring constantly with a wooden spoon, touching the bottom of the pan with each stir to stop the mixture from catching. Cook until the custard coats the back of a spoon dipped into the mixture and until it stays separated when you drag the handle of a spoon through it.17. Place the chopped chocolate in a mixing bowl. Strain the custard through a fine sieve onto the chopped chocolate and beat with a wooden spoon until the mixture becomes smooth. 18. Remove the pre-lined metal rings from the freezer and carefully pour 55g/2oz of the truffle mixture into each one, making sure that the tops are level. Return to the freezer and leave overnight until completely frozen.19. The next day, take the cakes out of the mould by running a blowtorch around the outside of the rings for a few seconds to release them. Transfer back to the freezer to re-freeze briefly (for at least half an hour).20. For the crumb coating, place the flour in one small bowl, the beaten eggs in another and the crumb mix in a third. Cut out eight squares of baking parchment, just a little bigger than the cake.21. Stick a fork it into the sponge base of one of the cakes, so that it holds firm. Dredge in the flour, tapping off any excess, then the egg, followed by the crumb mix. Dip in the egg and the crumb again. Repeat this process with all the cakes, transferring them to onto the squares of baking parchment. Return the cakes to the freezer until you are ready to cook them.22. For the orange confit, peel the oranges with a potato peeler, removing any white pith and trimming the edges. Cut the orange into 2cm x 2mm strips. 23. Prepare a saucepan of boiling water and a bowl of iced water. Add the strips to the saucepan and blanch for 20 seconds. Remove the strips with a slotted spoon and transfer to a bowl of iced water. Repeat this process three times and drain the strips on kitchen paper. 24. In a small saucepan, bring the water and sugar to the boil. Remove from the heat and add the orange strips. Return the pan to the hob and cook on a low temperature, until they are tender - this will take about 30 minutes. 25. For the chestnut salad, make a sugar syrup by bringing the sugar and water to the boil until the sugar has dissolved completely. Set aside.26. Prepare a saucepan of boiling water and add the chestnuts to it. Reduce the heat to a gentle simmer and cook for five minutes, while you prepare a separate bowl of iced water.27. Using a slotted spoon, remove the chestnuts from the pan and add them to the bowl of iced water, leaving to cool for about two minutes. 28. Using a slotted spoon, remove the chestnuts from the water and transfer them back into the saucepan. Cover with the sugar syrup and vanilla seeds. Cook on a low heat for 30 minutes. 29. Remove the chestnuts from the syrup with a slotted spoon and combine in a bowl with the ginger; reserve at room temperature until ready to serve.30. Just before cooking the cakes, make the brandy cream. Place all the ingredients in a bowl and whisk until firm. Leave in the fridge until ready to serve.31. When you are ready to cook the cakes, preheat the oven to 180C/350F/Gas 4. Place the truffle cakes on a non-stick baking tray in the centre of the oven and cook for six minutes.32. Meanwhile, garnish eight dessert plates with the chestnuts and strips of the orange confit. When the truffle cakes are cooked, remove from the parchment paper, transfer to the plates and dust with a little cocoa powder. Serve with the brandy cream.