2. Mix the batter properly to remove lumps. Bake the batter in 1kg cake ring at 180C for 20 minutes. 3. Let it cool at room temperature and then keep in the deep freezer for 20-25 minutes. 4. Cut ...

well, to be honest there would be no holding back. This recipe is actually my chocolate truffle cake from Vinnies. It has been hugely popular over the years, served with various accompaniments ...

Eggless Truffle Cake: Luscious old chocolate truffle, only this time it's eggless! A soft sponge layered with a creamy, dark chocolate ganache. Take one layer on a cake board. Brush it with sugar ...

Once the sugar has dissolved add cocoa, drinking chocolate and half of the biscuits. Mix well and then add all the remaining ingredients except for the chocolate. Press the mixture into a 20cm/8 in ...

To decorate the cake, place the truffle balls on the top of the rosettes of icing, then arrange the strawberries around them. Using a teaspoon or small piping bag, drizzle the melted chocolate in ...

Keep chocolate truffles in an airtight container and store in the fridge for up to three days. Truffles are best made in advance, as the ganache mixture needs to cool and set before it’s handled.

"This delightfully dense chocolate cake tends to be my go-to recipe when I need to make a quick-to-prepare, minimal fuss cake to serve as a dessert when entertaining," says Jo. "You can easily ...

The cake filling is made with lots of sprinkles. The truffle molds are filled with white chocolate. The molds are then filled with the funfetti cake. Then they're sealed with more chocolate.

3 ounces (88 grams) dark chocolate, preferably 61%-66% cacao ⅓ cup (79 ml/78 grams) heavy cream 1 tablespoon (14 grams) unsalted butter, softened ...