Recipe - Bitter Chocolate Truffle Cake

SPONGE BASE
4 Eggs
4 ounce Caster sugar
2 ounce Cocoa and 2oz cornflour;
sieved together

SYRUP
2 fl Rum
2 ounce Caster sugar
2 fl Water

TRUFFLE
1 pound Dark bitter chocolate
Double cream

CHOCOLATE RUM SAUCE
1 ounce Unsalted butter
4 ounce Dark bitter chocolate
7 fl Double cream
2 fl Rum
6 ounce Sieved icing sugar

Preheat the oven to 200C/gas 6.

Whisk eggs and sugar together until the mixture is light and fluffy.
Trail some of the mixture on top of the rest when it leaves a thick
trail behind, it's ready. Fold the cocoa and cornflour mixture in,
taking care not to break down the volume. Pour into a greased and
lined roulade tin and bake for 78 minutes until the mixture is firm
and springy. Turn out and cool.

Cut into 2 circles to fit the bottom of a deep cake tin. Use one and
freeze the other for next time.

Make a rum syrup by dissolving the sugar in the rum and water. Bring
to the boil and simmer until a heavy syrup is produced. Brush the
sponge base with the syrup, then set aside.

To make the truffle, grate the chocolate and stand the cream in a warm
place. Melt the chocolate very gently in a double boiler. Don't allow
the water to boil as this will make the chocolate grainy.

Whisk the cream to a light floppy consistency. Fold it into the
chocolate gradually, using a balloon whisk. Pour into the cake tin
over the prepared sponge. Smooth the top and leave in the fridge to
set, which will take 45 hours.

Dust the cake thickly with cocoa or cover with a thin layer of melted
chocolate.

To make the chocolate rum sauce, melt the butter, chocolate and cream
together in a double boiler. Add the rum and gradually beat in the
icing sugar. Add more rum to taste. The sauce should be dark and
glossy. Serve with the sponge.

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