Ingredients Jump to Instructions ↓

  1. Base

  2. 100g butter, unsalted

  3. 170g Lindt Excellence 70% Cocoa Dark Chocolate

  4. 3 eggs

  5. 75g castor sugar

  6. 1 teaspoon vanilla paste or 1 vanilla bean

  7. 15ml Frangelico

  8. 20g plain flour

  9. 20g almond meal

  10. Truffle

  11. 600ml thickened cream

  12. 460g Lindt Excellence 70% Cocoa Dark Chocolate

  13. 4 gelatine leaves, gold grade, or 3 teaspoons powdered gelatine (1 sachet)

  14. 80g chestnut honey, or plain honey

  15. 40ml Frangelico

  16. pinch of sea salt

Instructions Jump to Ingredients ↑

  1. Base Preheat oven to 170°C (150°C fan-forced).

  2. Spray a 20cm × 30cm brownie tin with vegetable oil and line with baking paper.

  3. For the cake base, place the butter and the chocolate into a saucepan and gently melt together on medium heat. Set aside to cool slightly.

  4. Break eggs into a mixing bowl, add salt, sugar and vanilla. With a whisk, whip mixture until pale and fluffy. Then gently stir in the warm chocolate mixture.

  5. Sift in the flour and almond meal and stir to create a smooth batter. Pour the batter into the prepared brownie tin and smooth the surface with a spatula.

  6. Bake for about 25 minutes or until slightly firm. Set aside to cool.

  7. Truffle Softly whip the cream. It is important not to whip the cream too firmly so it can still easily be mixed with the chocolate. Set aside.

  8. Soak the gelatine leaves in ice cold water and allow to quill for 10 minutes. If using powdered gelatine, dissolve in a small amount of water.

  9. Gently melt the chocolate on a double boiler or in the microwave and set aside to cool a little.

  10. Remove gelatine leaves from cold water and squeeze out any excess water. Put gelatine leaves or powder into saucepan with the honey and Frangelico over gentle heat, and stir well until melted. Add pinch of salt.

  11. Stir a small amount of the melted chocolate into the Frangelico mixture, then pour the mixture into a big bowl. Add the rest of the melted chocolate, stirring well.

  12. Working quickly as it will start to set, mix ⅓ of the softly whipped cream into the chocolate mixture. Then fold in remaining cream and mix well until very smooth.

  13. Pour the truffle mixture onto the cooled cake base and smooth with a spatula. Place in the fridge for approximately 25 minutes to allow truffle to set fully.

  14. To serve, use a large hot knife to cut cake into portions, and serve at room temperature with some diced strawberries and basil.

  15. Master tips: You can buy almond meal at the supermarkets or for a smoother, finer finish buy whole blanched almonds and blend them in a food processor.

  16. To cut the cake use a large chef's knife dipped in hot water to prevent sticking.


Send feedback