Chocolate Truffle Cake

Tried a Chocolate Truffle cake recently and decided to attempt recreating it.

Made biscuit sponge for the base and sides. I probably need to improve on making them as this was my virgin attempt.

Biscuit sponge kind of deflated after cooling. Not too sure why, but could be due to not sprinkling icing sugar over the piped batter before baking.

Overall, the truffle did not taste too bad, but mine seemed a little 'airy' compared to the one I had which was a little more dense, and I think it would have tasted even better if the chocolate was more intense. Not bad, but not up to my expectations.

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Recipe
(Fills a 20cm diameter cake tin 10cm high.)

Biscuit Sponge
Caster Sugar 100g
Cake Flour 75g
Eggs 3

1. Separate the egg whites from the yolks.
2. Mix 70g of sugar into the yolks and whip until mixture is pale in colour.
3. In a seperate bowl, whip the egg whites into a stiff meringue, whilst adding in the remaining 30g of sugar.
4. Fold the meringue into the yolk mixture.
5. Using a 1cm nozzle, pipe the batter onto your baking tray, creating 30 10cm long fingers.
6. Use the remaining batter and create a disc for the base approximately 19cm in diameter.
7. Bake at 200 degrees C for about 10 minutes.

Chocolate Truffle
Dark Chocolate 370g
Fresh Cream 800ml

1. Whip the cream until it thickens to the consistency of milkshake.
2. Melt the chocolate by microwaving it on High for about 4 minutes.
3. Pour the melted chocolate into the whipped cream and mix until combined.

Assembly
1. Line your cake tin with the biscuit sponge base, and on the sides with the fingers.
2. Pour the chocolate truffle mixture in, and smooth the top with a spoon.
3. Refrigerate for 2 hours or more, or until the truffle sets.