Better than truffles
I know I haven't posted a recipe in a while and that Valentine's Day has been and gone but I promise you, this one will be worth waiting for. They're light, fluffy and coated in a shimmering layer of melted chocolate - what more could you want to get the heart beating? These truffles, however, are deceptive. Underneath that decadent layer you'd expect to meet just more, slightly thicker chocolate wouldn't you? Well here's the surprise: instead, you'll find a gorgeous ball of light sponge! Crazy, right? These "truffles" are perfect for those who don't like the richness of intense chocolate and you can justifiably eat quite a few as it would take at least 5 to make up a slice of cake!
To make my balls of cake I used a cake pop machine (similar to a waffle maker, only for cake)! You could however, bake a traybake, crumble up the sponge, mix in some buttercream icing and then roll into balls that you then chill in the fridge.
Ingredients
(for the chocolate and rose sponges)
2 eggs
125g butter
125g caster sugar
125g self raising flour
2 tbsp cocoa powder
1 tsp rose essence
(For the coating)
100g dark or milk chocolate
100g white chocolate
Any toppings: sliced almonds, dried raspberries, desiccated coconut.
Method
1. To make the sponge first cream the butter and sugar until smooth.
2. Then add the eggs and flour and mix until no lumps remain.
3. Divide the mixture into two bowls.
4. Into one add the cocoa and into the other, the rose essence.
5. If using a cake pop maker, heat the device up and then spoon a tablespoon of batter into each hole.
6. Heat for about 4-5 mins and then put the balls onto a ware rack to cool.
7. If you don't have a cake pop maker, pour the mixtures into a two lined traybake tins and bake for about 15-20 mins (until a skewer comes out clean).
8. Once cooled, crumble the sponges into a large bowl each and to the chocolate cake add 100g chocolate buttercream and to the rose add 100g vanilla buttercream (with a little rose essence added).
9. Mix thoroughly then roll into golf ball size balls and chill in the fridge for 30 mins.
10. Once the cake balls have cooled/chilled it's time to melt the chocolate.
11. Break it up into two separate heatproof bowls over a pan of simmering water each and leave to melt.
12. To dip the balls I stuck a cocktail stick into each side to use as tweezers.
13. Once every truffle has been covered, add a topping the place on a lined baking tray and chill in the fridge for an hour.
14. Enjoy and Happy (very late) Valentine's Day!!!!
