Double Layered Chocolate Truffle Gateau

by Tarla Dalal

Added to 460 cookbooks
This recipe has been viewed 33363 times

An all time favourite. Dark chocolate sponge layered with dark and white chocolate makes an irresistible dessert for al chocolate lovers.

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Preparation Time: 15 mins.
Baking Time: 1 min 45 secs.
Makes 1 cake.
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Ingredients

1 (150 mm. (6") diameter) Chocolate Sponge Cake

For the dark chocolate truffle icing
1 cup (150 grams) chopped dark chocolate
1/2 cup (100 grams) fresh cream

For the white chocolate truffle icing
1/2 cup (75 grams) chopped white chocolate
1/4 cup (50 grams) fresh cream

To be mixed into a soaking syrup
2 tbsp sugar
1/4 cup water
1/4 tsp vanilla essence

Method

For the dark chocolate truffle icing

In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 1 minute.
Mix well till there are no lumps and till it resembles a smooth sauce.
Stir the truffle over a bowl of ice to cool quickly.

For the white chocolate truffle icing

In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 45 seconds.
Mix well till it resembles a smooth sauce.
Stir the truffle over a bowl of ice to cool quickly.

How to proceed

Slice the chocolate cake horizontally into three equal parts.
Place one layer of the cake on a serving plate and sprinkle 1/3 of the soaking syrup in order to make the cake moist.
Spread half of the dark chocolate truffle icing over the cake layer, sandwich with another layer of the cake.
Moisten this cake layer with a little soaking syrup.
Spread the white chocolate truffle icing and top of the third cake layer.
Moisten this cake layer with the remaining soaking syrup and spread the remaining dark chocolate truffle icing on top and sides.
Serve chilled.