Been gone for a while folks, I know.

 

Let me let you in on what I’ve been up to…I got to be a mommy…nope I wasn’t preggers or anything like that.  My mom looked after my niece and now she got a relocated to a different town – as you know how this all rolls down I the black culture.  I have to look after my niece.  It’s a responsibility I’ve welcomed with warm hands – she’s a cutie pie and dances like there’s no tomorrow.  There’s no dull moment but let me tell you this,   Mommyhood ain’t easy!

 

I’ve promised my Insta followers a cake recipe and here it is!

Let me tell you a bit about this recipe, it was on a Friday, quietly going through my Twitter timeline.  Delicious Magazine had an image of a delicious cake with a link to the recipe.  At the time I was in the mood to bake.  The recipe seemed fairly easy and so that was it….

 

Printed the recipe out, bought ingredients on a Saturday and baked the next day.  The results were AMAZING.  I then took a few slices to work and shared with my colleagues.  Yum Yum Yum!  That is all I can tell you.

Why don’t you try it for your family? Afterall, it is #KeDezembaBoss!

 

White Chocolate Truffle Torte

 

For the filling:

400g good quality white chocolate (I used Bake & Eat), broken up

50g castor sugar

5 Tbsp water

5 medium egg yolks

425ml fresh cream

Icing sugar, for dusting

 

For the Sponge:

 

3 medium eggs

100g castor sugar

100g self-raising flour

3 Tbsp sherry

3-4 Tbsp freshly squeezed orange juice

 

Method:

 

  1. For the Filling: Put 250g white chocolate into a food processor and process briefly until finely chopped.
  2. Put castor sugar and water into a pan and heat gently until the sugar has dissolved. Bring to the boil.  Add the sugar and water syrup to the chocolate while the processor is running.  Follow with egg yolks.  Continue processing until smooth.  Transfer to a large bowl.
  3. In another bowl, whip the cream until it forms a soft trail. Fold into the white chocolate mixture, cover and chill for 2½hours or until the mixture is just firm enough to hold shape, but not set.
  4. For the Sponge: Preheat oven to 190°  Spray baking pans and line base with baking paper.
  5. Put the eggs and sugar into a large mixing bowl and whisk with an electric hand whisk for 4-5 minutes, until thick and mousse-like. Sift over and gently fold in the flour.
  6. Divide evenly between the cake tins- there isn’t much mixture but the cakes rise well. Bake in the centre of the oven for 20 minutes.
  7. Remove the cakes from the oven and set aside for 10 minutes. Turn out onto a wire rack and cool.

Assembling:

  1. Line the sides of a 20cm spring form tin with a tall strip of non-stick baking paper.  Place one sponge, base side up, in the bottom of the tin and sprinkle over 3 tablespoons of sherry and orange juice mixture.
  2. Remove the chocolate mixture from the fridge and pour evenly on top of the sponge. Freeze for 1 hour to firm up the filling.  Sprinkle the remaining sherry mixture over the second sponge and place base-side down on top of the truffle mixture.
  3. Wrap the tin well in cling film and freeze overnight or for up to 1 month.
  4. Decorate with chocolate curls, icing sugar and fresh fruit.

 

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