• For the Base
• Eggs- 2
• Caster sugar- 4 tablespoons
• Plain flour- 5-1/2 tablespoons
• Melted white chocolate- 50 gms
• For the Truffle topping
• Double cream- 300 ml (I used amul cream)
• Chopped white chocolate- 300 gms
• Quark or fromage frais- 250 gms (I used homemade paneer/cottage cheese)
• For decoration
• Chopped chocolate- 2 tablespoons

Grease 8? round spring form pan. Preheat oven at 180 C.
Whisk eggs and caster sugar in a bowl until very light and foamy and the whisk leaves a trail that lasts a few seconds when lifted.

Sift the flour and fold in with a spoon. Fold in the melted chocolate and ensure that the whole mixture is well incorporated.

Pour into the pan and bake for 20-25 minutes or until springy to touch. Leave to cool for a while and transfer to a wire rack to cool completely. Return the cold cake to the tin.

Place the cream in a saucepan and bring to boil, stiring continuously. Cool slightly and add the chopped chocolate and stir till the chocolate is melted and well combined. Stir in the Quark or from age frais.

If using cottage cheese, blitz it in a blender to get a smooth paste and add into the chocolate mixture.

Pour this mixture on top of the cool cake. Chill in the refrigerator till it sets completely.

For the decoration, melt the chocolate in a double boiler and tip into a piping bag.

Drizzle onto a parchment paper to form a design of your choice and let cool to set.

Once set, carefully slide off these designs, without breaking, using a spatula or knife. Decorate the Truffle cake the way you want

by Pak101.com (few years ago!) / 685 views