Daylight Savings does something strange to me. For those of you who are not familiar with the concept, it’s where during Summer we wind back the clocks and get some extra sunshine so that daylight extends to about 8pm every night. I recall explaining the concept to some schoolchildren in Japan who looked at me like I was completely bonkers and I’m sure muttered to themselves about how could Australians mess around with nature and time like that. Nevertheless, during Winter all I want to do is hide under the quilt. In Summer, when the sun is shining, I’m prone to some evening baking, my body and mind being fooled into thinking it’s still the afternoon and I’ve got energy to spare.
This is barely a cake, more a gigantic chocolate truffle in cake form with a marshmallowy meringue base. Which is why of course I thought it was perfect to make this warm Spring evening when I only needed to turn the oven on for 20 minutes to do the base. I added Lavender as I love mixing floral flavours with cakes but of course you could leave it out altogether and substitute the Glucose Syrup and Lavender essence with Nigella’s original 60ml Rum and 60ml Golden syrup.
I had forgotten (probably deliberately) that I had made this cake before. I made it years ago when Feast first came out and I made it in white chocolate form. I recalled something a bit odd about this cake. What it was was the texture. Instead of making it a smooth creamy truffle base, it became lumpy. This was because I’d let the chocolate cool too much before folding in the cream so the chocolate seized so don’t wait or delay when mixing the two. A quick consultation with Y confirmed this.
It’s very rich, need I say that so serving a small slice might be more prudent than a large, however it is also silkily good and smooth. Out of the fridge it’s firmer and more cake like but in the heat be mindful of the fact that it can melt quickly (but still hold its shape somewhat). I suspect that won’t be a problem for most, a cake this good doesn’t stick around to melt.
Chocolate Lavender Meringue Truffle Cake
For Meringue base:
- 1 egg white
- 50g caster sugar (I used some Lavender Sugar I had stashed away from the Lavender cupcakes)
- 2 teaspoons cocoa sieved
- a few drops of white vinegar
For Truffle filling:
- 600ml cream
- 600g dark chocolate
- 1/2 teaspoon Lavender essence
- 60ml glucose or sugar syrup
1. Preheat oven to 180c/160c fan forced. For the base, line the base of a springform tin (20cms) with baking paper and oil sides with a mild flavoured oil (almond or grapeseed). Whip egg white in a clean bowl with a clean whisk with no traces of oil at all. I don’t bother using the Kitchenaid for this as it’s just 1 egg white, it’s easier to use a hand whisk as the KitchenAid doesn’t pick up on something as small as 1 egg white. After softish peaks form, add sugar spoonful by spoonful until it becomes full and glossy.
Beating the cocoa powder into the meringue base
2. Sift cocoa powder over and whisk in thoroughly and then add vinegar. Spread over bottom carefully and bake for 15-20 minutes. While cooling, make truffle filling.
Meringue base
3. For the filling, melt chocolate. Add cream and beat in well. Then beat in lavender essence. Smooth filling on top of the meringue base. Cover with clingfilm and refrigerate overnight or up to 2 days.
Adapted from Feast by Nigella Lawson
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32 Comments | Add your own
Glad to find the recipe to the cake photo from yesterdays story!
Now to convince somebody to cook it for my upcoming birthday
ahhhh. this must be eaten by me.
btw - your blog is divine. don’t ever stop!
this is just so wicked… will check of course if we still have lavender essence..
so tempting the picture speaks for itself.. eat me,
ooh, this reminded me of your little competition! I must get baking this weekend!
Mmmm the marshmallowy meringue base sounds and looks very tasttyyy actually the whole truffle cake is drool-worthy! I especially like the swirling action shot
I just made this! OH MY GOD, THE CHOCOLATE! I’ve been taste testing all the way and I feel like I’m going to the grave!
wow 600g of chocolate! Bring it on! Might make this for my bf’s nan and pa’s 65 year wedding anniversary! Pa is a total chocoholic. What other alcohols do you think I could use instead of rum? Is there any crunch to the baked meringue base?
Thanks for the post!
Oh wow, that looks amazing. I love how you decorated the cake, so simple but it works really well. You just have to love Nigella’s recipes!
Yum! This sounds and looks delicious. I love silky smooth chocolate desserts. I like your cake stand too.
Ah so that’s the cake! It looks sinfully rich!
Hi Cappucino-I felt I just had to make a chocolate cake to get a photo for the story
Hi chloe-It’s so richly good, I agree you must eat it! Thankyou! It’s lovely comments like yours that make doing it a pleasure
Hi sha-Definitely, although you could use another floral essence if you have it. I’m sure it would work with violet too
Hi Reemski-Yes! Although you have a few weeks to get your entry in it doesn’t hurt to get started early
Hi FFichiban-Thankyou! Haha I love action shots too so I had to put that one in
Hi M-Oooh YAAAYY!! It’s so hard not to taste it while you’re making it. You’re more than welcome!
Hi Maria-Yep 600grams, not for the faint hearted. Although you could do less, it would just be a flatter cake. But I like the thickness of this for a 20cm pan personally. He’ll love it if he’s a chocoholic, it’s really not a cake for people that don’t like chocolate
I think you could certainly use Kahlua or Frangelico or even Baileys? The base is soft like a marshmallow rather than a crunchy meringue. You’re welcome, Happy 65th Wedding Anniversary to your Nan and Pa!
Hi Su-Yin-Thankyou so much!
I considered leaving it plain or decorating it with sugar flowers but I thought what’s a bit more chocolate… 
Hi Bria-Thanks! It is so incredibly silky smooth it’s like heaven. Thanks, a friend gave the cake stand to me and I love it to death
Hi Y-Yup this is it and yes it should really be called Death by Chocolate!
I have a question. what can a substitute lavendar essence or the Nigella’s liquid with as both of these products are hard to find here in India.
By the way i was looking for a choc truffle cake recipe n u made my wish cum true
thnks
this looks so so good. Have to try this
Daylight savings completely throws me as well, I end up having dinner at 10pm because I only think to start cooking when it’s dark!
It is however more time to potter around in the garden after work, so I’m happy.
It might be time to plant some lavender!
OMG - this cake looks just gorgeous! I have Feast, but can’t even recall seeing this - funny how you only see what you want to see (though I think I’d want to see this!!) Daylight savings always leaves me feeling jetlagged.
what do we have here? something fancy-shmancy and elegant. and chocolatey. i’m sold.
Loraine, this cake looks so good. Sadly, I am trying to loose weight so I am nibbling on a stick of celery feeling tortured. Hope all is well.
Hi Amber-If you would like a plain chocolate truffle cake (which is still very nice) you could leave them out altogether. Otherwise a little vanilla or flavouring of your favourite type of chocolate truffle will do. So glad that it came in handy!
Hi snnokydoodle-It is very good and will definitely make everyone fall in love with you, it’s just that kind of cake!
Hi MsUnreliable-I know what you mean exactly. I need to get used to it I think
Yes that’s one benefit of spring, lots of lovely herbs and flowers!
Hi Cakelaw-Thankyou! It’s in her Dinner Party Cakes in the Chocolate Cake hall of fame. I love the extra daylight hours but my body and mind needs time to adjust
Hi grace-Yup on all counts! But so easy so all the much better
Hi Kim-Oh no! I guess I can’t argue in favour for this then, after all, the ingredients speak for themselves as nothing diet here at all. Good luck with the diet!
Oh, this is luscious, Lorraine! Lavender and dark chocolate doesn’t quite do it for me—lavender always seems like a ‘light’ flavour to me, but I’m willing to try!—but I’m thinking that it would be great with some rum-soaked sultanas and grated nutmeg folded through it…
Hi Angela-It is quite light but I love the combination but it really works as a plain chocolate truffle cake or with rum as Nigella specifies and yes with the rum soused sultanas.
Yay, something wonderful for me to use the lavender I got as a gift!!
Daylight Savings started here yesterday, Lorraine. I love it, because we have the feeling of longer days (especially on weekends), but the first week kills me.
Hi Patricia-Brilliant and what a lovely gift
Yes I agree, the first week is hard, you’d think it wouldn’t be as it’s only an hour but it is! But after that is bliss
I’m yet to try lavender in anything edible. Lavender sugar sounds like such a pretty ingredient.. even just to the ears
Visually this cake is just spectacular. You never cease to impress me. And I love it that you would bake such things in the evenings too
Interesting info re: the Kitchenaid being ineffective for one egg white. I don’t have a Kitchenaid yet.. but these tips do come in handy! Probably is commonsense.. but knowing me, I’d test the machine with one egg white!
Hi Maria-Yes you’re right, it even sounds nice!
Thankyou so much
I get more energy with daylight savings.
I learnt that the hard way. Well at least my model the Artisan KSM150 doesn’t work with 1 egg white so I have to hand beat it. Not so bad as it’s just one I suppose!
your website is fabulous. love all the great photos.
Hi vaun-Thankyou so much! What a lovely thing to say
Hi Not Quite Nigella, this is probably a silly question but do you smooth the filling on the meringue base whilst still in it’s cake tin? Or do you remove the base first? Thanks!
Hi Lottie-Not silly at all
Yes you smooth the filling on the meringue base whilst still in the cake tin, that way the tin and sides give the cake shape. Hope this helps!
How do you successfully take the baking paper off of the bottom of the cake before you put it on the cake plate?
Hi Nicole-I don’t remove the baking paper as I don’t like to live life on the edge that much
I have so much lavender and I don’t know what to do with it…thanks for the idea! It looks delicious!
Hi Ginny-You’re welcome! Lucky you -I always like having the lavender sugar as a backup
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