Chocolate Valentines Heart & Truffle Cake
An Original Recipe by Not Quite Nigella
For cake:
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3 eggs, separated
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65g/2.25 ozs oil (a mild flavoured one like grapeseed or rice bran oil)
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150g/5 ozs Nutella
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50g/1.7 ozs ground hazelnuts
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50g/1.7 ozs raspberry jam
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A heart shaped box, not too shallow.
For White and Dark Chocolate truffles:
Makes approximately 14 white and 14 dark chocolate truffles
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180g/6 ozs dark chocolate
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180g/6 ozs white chocolate
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150ml/5 fl ozs pure cream, divided in half
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dessicated coconut to roll white chocolate truffles in
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green tea powder to roll white chocolate truffles in
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cocoa to roll dark chocolate truffles in
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chopped pistachios to roll dark chocolate truffles in
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small truffle paper cases
Buyer's tip: small paper truffle cases can be bought at homewares, cake decorating stores or variety stores.
Step 1 - Preheat oven to 180C/350F. Grease and line a sheet tin. In a clean bowl of an electric mixer whisk egg whites until stiff. Place in a clean bowl and then switch to a beater attachment and whisk egg yolks, Nutella, ground hazelnuts, oil and jam for a few minutes.
Step 2 - Take a large spoonful of the egg white mixture and gently stir it into the chocolate mix. Add the rest in two batches folding it through gently. Spoon into prepared tin and bake for 15-20 minutes until a skewer inserted comes out clean.
For chocolate truffles
Step 1 - Place white chocolate and cream in a heatproof bowl and melt either over a double boiler or in a microwave.Stir well until the cream is fully combined and then place in the fridge for an hour to set. Do the same with a bowl of dark chocolate which doesn't take quite as long to set (my dark chocolate ganache took about 25 minutes to set in the fridge).
_Lovely Harefield Pistachios from Jetlagmama! Look how perfect they are.
_
Step 2 - When dark chocolate is set, lay out small truffle cases on a baking tray. On a plate empty the chopped pistachios and on another empty 1-2 tablespoons of sifted cocoa. Using a spoon or a melon baller, scoop out a small ball of chocolate. Roll between your palms to make a ball and then roll the ball in the pistachio and place each one in a paper case. Do this with half of the truffle mix and then do the same with the other half of the truffle mix instead rolling it in the cocoa powder.
Step 3 - When white chocolate is set, lay out small truffle cases on a baking tray. On a plate empty the dessicated coconut and on another empty 1-2 tablespoons green tea powder. Using a spoon or a melon baller, scoop out a small ball of chocolate. Roll between your palms to make a ball and then roll in the coconut and place each one in a paper case. Do this with half of the truffle mix and then do the same with the other half of the truffle mix rolling it in the green tea powder.
To assemble, line the heart shaped box with greaseproof paper. Wait until cake it completely cold as it is a delicate cake and trim your cake to be in the shape of the heart shaped box and gently place cake inside the box on top of the greaseproof paper. Top with the chocolate truffles.