As you can imagine, with the amount of wedding cakes that I make, I have a lot of left overs! So I incorporate this delicious cast aside cake in sweet and pudding recipes. The off cuts from my ‘chocolate framboise’ cake recipe became the perfect ingredient for a box of ‘Chocolate Cake Truffles’. Even after a day of baking I can’t resist a nibble of these delicious bite sized morsels. I chose to add a little Grand Marnier liquer to mine, but you could choose another. Perhaps some Kahlua, Rum, or Bailey’s.
Makes approx 20
Truffle recipe
5 oz chocolate cake crumb
1oz butter
1 oz cocoa
2 oz icing sugar
3 tablespoons Grand Marnier
zest of half an orange
Directions
1. Crumble the cake into a bowl to remove any lumps
2. Sift in the cocoa powder and icing sugar
3. Melt the butter and pour over the cake crumb mix
4. Mix lightly then add the liquor and zest of an orange and mix all together
5. Place some greaseproof paper onto a board or tray
6. Roll into balls and place on the greaseproof paper
7. Place in the fridge for 20 minutes. If you want any truffles coated in
vermicelli, this is done before the truffles are placed in the fridge.
8. Roll the balls in a bowl full of vermicelli and then place on the
greaseproof paper with the uncoated truffles
9. When the truffles are in the fridge, melt some dark chocolate in a bowl
and mix some cocoa powder and drinking chocolate together in another bowl.
10. Remove the truffles from the fridge, dip in chocolate and then roll in
the cocoa powder.
11. You can decorate the truffles as you wish, some with vermicelli, some
with chocolate, some with chocolate and cocoa powder. I chose to then add a
little dusting of edible gold lustre to finish off the chocolates.
CHOCOLATE CAKE TRUFFLES
