It really does pay to use the best chocolate you can buy. I use chocolate from Pump Street, but any good quality, small-batch bar will be good.
Prep time: 20 minutes, plus chilling | Cooking time: 5 minutes
- Oil, for greasing the tin
- 225g good-quality 70% dark chocolate, broken into pieces
- 500g double cream, taken out of the fridge at least 15 minutes beforehand
- 2 pinches of salt
- 50ml brandy or rum (optional, if making for adults)
- Cocoa powder, for dusting
- Crème fraîche, to serve
- Seasonal fruit, such as blood orange segments in winter or raspberries in summer, to serve
- Rub a little oil inside an 18cm tart case and double line it with cling film.
- Place the chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Melt the chocolate, stirring to help, until smooth.
- Whisk the cream in a mixing bowl by hand for about one minute – it only needs to aerate – but don’t allow it to thicken.
- Once the chocolate has fully melted, add the salt to the melted chocolate and take the saucepan and bowl off the heat. Keep the bowl over the hot water (this will stop the chocolate from seizing), and stir in the cream and brandy or rum, if using, with a rubber spatula until fully combined, shiny and smooth.
- Pour the chocolate mixture into the lined tart case and leave it in the fridge to set for at least three hours
- To serve, turn the cake out on to a large plate and remove the cling film. Warm a knife in hot water and slice the cake into eight pieces
- Dust the top with the cocoa powder using a tea strainer, and serve with a spoonful of crème fraîche and seasonal fruit.
Source: Thanks https://www.telegraph.co.uk/recipes/0/flourless-chocolate-truffle-cake-recipe/