PETE-GOFFE WOOD’S WHITE AND DARK CHOCOLATE TRUFFLE CAKE

Ingredients

• 1 free-range egg, beaten

• 150 g white sugar

• 300 g flour

• 50 g cocoa powder, for dusting

• 30g butter, melted, plus extra for greasing

• 315 ml strong coffee

• 500 g white chocolate

• 875ml cream, lightly whipped

• 240 g chopped dark chocolate, melted

Cooking Instructions

1. Pre-heat the oven to 150°C.

2. Cream the eggs and sugar until the mixture doubles in size.

3. Sift the flour and cocoa powder and add to the mixture along with the butter.

4. Grease a 23 cm round baking tin, pour in the mixture and bake for 25 minutes, or until a skewer inserted comes out clean.

5. Remove from the oven and set aside to cool. When completely cool, moisten with the coffee.

6. Melt the white chocolate and allow to cool slightly. Fold in 375ml of lightly whipped cream and pour over the sponge. Chill for 2 hours, or until set.

7. Melt the dark chocolate and allow to cool slightly. Fold in 500ml of lightly whipped cream and pour over the set white chocolate. Chill for a further 2 hours.

8. For best results, the cake should be chilled overnight to set fully.

9. Remove from the cake tin and serve.

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