So after watching an episode of ‘The Great British Bake off’ I was practically drooling everywhere, I really wanted to try a more unusual dessert. Now, I am not sure if this counts as unusual but let me explain, when I make puddings and desserts I usually just make a simple sponge cake because it’s easy, and simple to make. When I thought about making this I thought it would have been really difficult but actually, it wasn’t! So for me this is something different, hence it’s unusual to me….
Anyway, this is soooo delicious, even just the white chocolate truffle filling on its own I could eat it’s so good! It also does not require many ingredients, and if you are a baker you are likely to have this all in your kitchen.
For the bases;
– Butter (to grease)
– 100 g castar sugar
– 100 g self-raising flour
For the white chocolate sauce;
– 250 g white chocolate
– 50 g castar sugar
– 5 egg yolks
– 425 mL double cream
Step 1: Chop the white chocolate into small chunks, and put the castar sugar for the white chocolate into a pan with 5 tablespoons of water and heat up until the sugar has dissolved and it starts to boil. This is a syrup, and should be added to the white chocolate whilst hot. Add the egg yolks to this mixture and mix all together. I had difficult getting the chocolate to melt so I put some water in a pan and the bowl on top to heat it up, but you have to be careful, not sure if anything would happen to the eggs so take your time and it will all melt. Pour the double cream into another bowl and stir it until it leaves a trail.
Step 2: Next you want to fold the two mixtures together so slowly add the cream to the other bowl and fold as you add it. There will be a lot of this mixture, and once it is all folded together (see right) you want to cover the bowl in clingfilm and place in the fridge to cool. I left it in the fridge for about 3 hours, it needs to be spreadable yet not completely set so that you cannot spread it.
Step 3: Preheat the oven to 190 °C (gas 5). Brush the bases of 2 cake tins, and stick baking paper to it. Whisk the 3 eggs and castar sugar together and sieve the self-raising flour and fold the mixture, to try and get as much air as possible. It doesnt look like a lot of mix to split between the two tins bt it rises well, so make sure it completely spreads over the tin and both of them have roughly the same amount of mixture. Place in the preheated oven for 20 minutes until golden and leave out to cool.
Step 4: Now comes the good part! You’re white chocolate should be set enough so that you can turn it upside down over your head and you don’t get covered in it (You don’t have to do that but its funny for everyone if you do and it goes wrong 😛 ). Place one of the bases on a plate and essentially smother it in the sauce, its likely it will run everywhere, you can place the sauce in the freezer for a while to speed up the cooling, but you should be able to paste it on. Once you have covered the first base place the second one on top, and do the same. I was not looking for presentation, so I poured it all over to completly coat it all! And I must say, divine!
So that is how you make a white chocolate truffle torte! I placed this finished product in the freezer so it set and served chilled, and it can be stored in the fridge for up to 3 days! Most of the ingredients for this I already had so this did not cost me a lot at all which is always good, and if you were to buy these ingredients from a shop there would be plenty leftover to make other desserts and cakes.
See you later! 🙂