Honey Truffle Cake

Truffle sponge

200 gm egg yolk
50 gm cocoa powder(sifted)
200 gm egg white
40 gm castor sugar
honey ganache (see separate recipe)


170 gm castor sugar
100 gm low protein flour(sifted)
100 ml unsalted butter(melted)
80 gm whole hazelnut(roasted)

Method

Whisk egg yplk and 170 gm castor sugar together.
In another bowl,whisk egg white with 40 gm castor sugar to soft peak meringue.Fold meringue into the egg yolk mixture.Fold in sifted flour and cocoa powder.Add in hazelnut.

Lastly fold in melted butter.Bake at 180C until cooked.

Honey Ganache

150 gm dairy whipping cream
150 gm milk coverture(chocolate chip)
150 gm dark chocolate
150 gm honey

Method

Bring dairy cream and honey to the boil.Melted dark aan milk covertures in the boiled cream.Keep stirring until all the chocolate is melted down.Leave the ganache in  a cool place to set to the right
consistency(preferably overnight)

Assembling Honey Truffle Cake

Slice truffle sponge into three layers.Place layer on a cake board.Brush with sugar syrup.Spread honey ganache on it.Cover with another piece of truffle sponge.Again brush with syrup and spread honey ganache on top.Cover with the third piece of truffle sponge.Coat the whole cake with honey ganache.Decorate as desired.


emy