Chocolate truffle cake

Take your time to read through the recipe, set up your equipment and weigh your ingredients before you start making the dessert.

Special thanks for this recipe to Papadeli :)

20cm cake tin

2 pears, poached, cored and diced

6 eggs

250 caster sugar

200g ground almonds

50g cocoa

½ tsp baking powder (gluten free)

Beat the pears, eggs and sugar to combine,

Fold in the dry ingredients

Pour into lined tin. Bake at 170C for 40 min should be firm in the center.

for the buttercream

125g soft butter

100g icing sugar

25g cocoa

Beat all the ingredients until pale and fluffy. Split the cakes in half spread the buttercream over the bottom half replace top and spread a thin layer around the outside to cover the joins.

for the chocolate ganache

230g dark chocolate

30g butter

180ml double cream

Melt the butter and the cream in a pan untill simmering, pour this over the chocolate, leave for a minute and then stir to melt. Cover the cakes gently, then top with curis or nuts etc.