Belgian Chocolate Truffle Cake

Travelling made me tired.  A trip to Kuala Lumpur and then Seoul.  It’s excellent to meet Joanna and Jia in KL.  It has been 7 years that Joanna and I haven’t met.  So nice to see her again and her husband, who called her darling every few minutes.  A sweet couple!  Jia reshuffled her business trip to meet me in her home town, a meeting no more in Shanghai.  The next time may be in Berlin.  Who knows next? 

It’s a promise to make a cake for colleagues. Here it is. A new trial of chocolate truffle cake.  Indulgent!

175g chocolate, 75% cocao
150g sugar
170g butter
4 eggs, separated
150g all-purpose flour
Chocolate Topping

Melt chocolate

Cream softened butter with sugar until fluffy; beat in melted chocolate and egg yolks until smooth.

Sift flour over chocolate mixture and fold in.

Beat egg whites until stiff peaks form. Fold into chocolate mixture until no white streaks remain.

Evenly spread batter in 2 cake pans, 16 and 18 cm; bake in oven preheated to 177°C for 30 minutes

Spread top and sides of cake with chocolate topping. Refrigerate.   

Chocolate topping:
50g butter, softened
55 brown sugar
125g 75% cocoa, melted
75ml canned evaporated milk

Cream butter with sugar until light and fluffy.

Stir in melted chocolate and evaporated milk until smooth.

Spread over top and sides of cake.

Decorate with cherries

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