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Chocolate passionfruit truffle cake

It's as delish as it looks - by New Idea
  • 27 May 2016
Prep: 30 Minutes - Cook: 12 Minutes - Serves 6
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For a little slice of heaven. 

Ingredients

120g self-raising flour

2 tblsps cocoa powder

55g caster sugar

100g unsalted butter, melted

80g dark baking melts, melted

Double cream, to serve

 

Filling 

440ml pure cream

Pulp of 6 passionfruit

200g block dark cooking chocolate, finely chopped

100g milk chocolate, finely chopped

Method

  1. Grease a 20cm round springform cake pan, with base inverted. Line base and side with baking paper. 

  2. Sift flour and cocoa into a large bowl. Stir in sugar. Add butter. Stir until combined. Press evenly over base of prepared pan.

  3. Cook in moderately slow oven (160c) for 10 to 12 minutes, or until a skewer inserted into the centre comes out clean. Cool in pan. 

  4. To make filling, combine cream and passionfruit in a medium saucepan. Bring to boil. Immediately remove from heat. Strain, discarding seeds. Pour hot cream over chocolate in a large heatproof bowl. Stir until smooth. Cool slightly. Pour over cake. Refrigerate overnight to set. 

  5. Transfer cake to a serving plate. Pour melts into a medium zip-lock bag and squeeze into one corner. Twist bag and snip tip. Drizzle over cake. Refrigerate until set. Serve with double cream. 

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