-SPONGE BASE-
4 Eggs
4 oz Caster sugar
2 oz Cocoa and 2oz cornflour;
-sieved together
-SYRUP-
2 fl Rum
2 oz Caster sugar
2 fl Water
TRUFFLE
1 lb Dark bitter chocolate
Double cream
-CHOCOLATE RUM SAUCE-
1 oz Unsalted butter
4 oz Dark bitter chocolate
7 fl Double cream
2 fl Rum
6 oz 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 7-8 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 4-5 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.
Yields
1 servings