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Easy Flourless Truffle Cake
1 x 23cm cake

butter for the cake tin
cocoa powder for dusting
400g dark chocolate
175ml whipped cream
3tbsp chocolate liqueur
6 medium eggs
100g soft brown sugar
pinch ground cinammon
pinch salt

Have ready a 23cm loose-bottom cake tin about 6cm deep. Preheat the oven to 150c. Butter the tin, line the base with baking powder and dust the insides lightly with cocoa powder.
Break the chocolate into pieces and melt with the cream in a bowl set over a pan containing a little simmering water. Remove from the heat and stir in the liqueur.
Seperate the eggs. In a bowl, using an electric whisk, beat the egg yolks with the sugar cinammon and salt for about three minutes until risen and thick. In another bowl and with a dry clean whisk, beat the whites until stiff. Carefully fold the chocolate mixture into the egg yolk mixture, then fold in the egg whites. Transfer to the cake tin and bake for about 50 minutes or until just gooey in the center when tested with a skewer.
Remove from the oven and allow to and firm completely in the tin for several hours. Serve dusted with cocoa.


Really useful chocolate sponge
Makes 1 x 20cm cake or 16 mini cakes

Cake
220g butter
220g caster sugar
175g flour
4 medium eggs
45g cocoa powder
pinch salt

Filling
140g dark chocolate
140g sour cream

Preheat the oven to 180c and lightly butter a round cake tin about 7cm deep.
Place all the cake ingredients in a bowl and mix well until smooth, then place into cake tin and bake for about 55 minutes.
Mix the dark chocolate and cream together, then cut the cake in half and fill with.