Preheat oven to 175C. Grease and line an 8 inch springform cake pan and set aside.
Sift the flour and cocoa powder thrice and set aside. Place the
sugar and eggs in the bowl of an electric mixer and beat for about 10
minutes till egg mixture triples in volume and is pale and thick.
Gently fold flour mixture and butter through egg mixture. Gently
pour into cake pan, without deflating the batter and bake for 25
minutes or till cake comes away from the side of the tin. Cool cake in
To make truffle filling Melt chocolate
and cream in a medium saucepan over medium heat till melted and smooth.
Place the egg yolks and sugar in a bowl over a saucepan of simmering
water, making sure the water doesn’t touch the bottom of the bowl and
beat mixture for 6 minutes till it’s thick and creamy. Fold chocolate
mixture through egg mixture and beat till cold. Place filling in the
fridge for 30 minutes.
To assembly cake Remove cake from tin and
slice in half horizontally. Place the bottom layer back in the tin and
pour half of the truffle filling over. Gently place the top layer on
the cake and cover with the rest of truffle filling. Refrigerate for 5
hours or till set. To serve, place a warm tea towel around the tin,
carefully removing the tin and using a heated knife to smooth the
edges. Serves 10-12