INSTRUCTION
Preheat the oven to 220’C / 425’F / Gas Mark 7. Grease and line a 23-cm/9-inch round springform cake tin.
Put the sugar and eggs in a heatproof bowl set over a saucepan of gently simmering water. Whisk together until pale and resembling the texture of mousse. Sift in the flour and cocoa and fold gently into the mixture.
Pour into the prepared tin and bake in the preheated oven for 7-10 minutes, or until risen and form to the touch. Transfer to a wire rack to cool. Wash and dry the tin and return the cooled cake to the tin. Mix together the coffee and brandy and brush over the cake.
To make the truffle filling, put the cream in a bowl and whisk until just holding very soft peaks. Put the chocolate in a heatproof bowl set over a saucepan of gently simmering water until melted. Carefully fold the cooled melted chocolate into the cream. Pour the chocolate mixture over the sponge. Chill until set.
To decorate the torte, sift cocoa powder over the top and remove carefully from the tin. Using strips of card or baking paper, sift bands of icing sugar over the torte to create a striped pattern. To serve, cut into slices with a hot knife.
INGREDIENTS
- Butter, for greasing
- 55 g / 2 oz Caster sugar
- 2 Eggs
- 25 g / 1 oz Plain flour
- 25 g / 1 oz Cocoa powder
- 4 tbsp Strong black coffee
- 2 tbsp Brandy
- Cocoa powder and icing sugar, to decorate
FILLING
- 600 ml / 1 pint Whipping cream
- 425 g / 15 oz Plain chocolate, broken into pieces
Making & Baking 