3 eggs, separated
150g caster sugar
1 tsp vanilla extract
200g chocolate, chopped
150g butter, chopped
100g plain flour
200g (approx.) pouring cream*
Cherry Liqueur truffles:
170g pouring cream
30g cherry liqueur
Pre-heat oven to 180C and grease a 20cm deep sided cake tin.
Beat egg yolks, sugar and vanilla until pale (about 4 mins).
Melt chocolate then add chopped butter and stir until combined.
Add the chocolate mixture to the egg yolk and sugar mixture.
Stir in flour, making sure there are no lumps.
Next beat the egg whites until you get soft peaks.
Fold gently into cake mixture,
Pour into cake tin and bake for about 35 mins.
Let cake cool in tin.
Melt chocolate then warm cream slightly and mix both together until it becomes smooth and glossy.
*it depends on how thick you want your ganache so adjust cream amount to suit your tastes.
Pour on top of the cake and smooth out with a spatula.
Warm cream slightly then add to melted chocolate, mix these together until it become smooth and shiny then add liqueur.
Refrigerate for at least 4 hours or until you can roll it into balls .
Roll into balls and coat with chocolate sprinkles.