For the sponge:
Whisk all the ingredients together except oil.
Lastly add the oil.
Pour in a tin and bake at 180 degrees for 35 to 40 min.
Allow the sponge to cool.
For the truffle:
Heat cream gently in a saucepan and pour over the chopped chocolate.
Whisk till all the chocolate dissolves.
Allow to cool.
For sugar syrup:
Boil water and sugar to make a sugar syrup.
Strain and keep aside to cool.
Assembling the cake:
Cut the cooled sponge in three layers.
Take one layer on cake board.
Brush it with sugar syrup.
Apply the truffle.
Repeat the process with the remaining layers of sponge.
Finally finish the top and sides of the cake with truffle.
Allow the truffle to set.
Finally melt the truffle and pour over the cake refrigerate.
Pleasebe judicious and courteous in selecting your words.
Food Glossary |
Contact US |
Shipping & Returns |
Grocery Shop USA |
Wholesale Grocery |
myHenna USA |
VedicPro USA |
mySnacks USA |
Copyright © 2017 Direct Advert Media LLC an website design firm | All Rights Reserved