Whisky chocolate truffle cake

Whisky chocolate truffle cake


3 people made this

About this recipe: Delicious and festive treat with walnuts and a delicious chocolate butter cream topping, which I made for New Year's Eve. Happy New Year!

irenafoods Devon, England, UK

Makes: 1 (23cm) cake

  • Base
  • 200ml water
  • 170g sugar
  • 300g ground walnuts
  • 7 eggs, sepatated
  • 4 tablespoons plain flour
  • 2 tablespoons cocoa
  • Filling
  • 3 egg yolks
  • 100g sugar
  • 250ml milk
  • 4 tablespoons flour
  • 4 tablespoons cocoa
  • 2 tablespoons instant coffee
  • 175g butter
  • 1/2 teaspoon rum essence
  • 6 tablespoons whisky
  • 3 tablespoons melted strawberry jam
  • almond flakes

Prep:20min  ›  Cook:45min  ›  Extra time:15hr resting  ›  Ready in:16hr5min 

  1. Preheat the oven to 160 C / Gas 3.
  2. Base:

  3. Mix the water with sugar and walnut in a saucepan and boil on lower heat until the sugar is dissolved. Allow to cool.
  4. Meanwhile beat egg whites in a clean bowl until very stiff.
  5. Add the yolks, cocoa and flour to the cooled sugar walnut mixture. Fold in stiff egg whites.
  6. Tip the mixture into a very well greased and floured 23cm baking tray.
  7. Bake the base in the preheated oven for about 45 to 50 minutes. Leave the base to set on a serving plate for 12 hours.
  8. Filling:

  9. Mix egg yolks with sugar, milk, flour, cocoa and instant coffee on a lower heat until the mixture becomes thick. Allow to cool, add rum essence and butter, and stir well until the filling is smooth.
  10. Moisten the base with whisky and melted strawberry jam, top with the filling and decorate with almonds flakes.
  11. Refrigerate for at least 3 hours before serving.

See it on my blog


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