Chewton Glen’s Ultimate Chocolate Cake
By Chewton Glen Hotel

Light chocolate sponge layer covered in indulgent chocolate truffle and finished with a chocolate glaze
 
 
Equipment
Food processor or electric hand mixer
Rectangular baking mould 28cms x 18cms approx.
Baking sheet
Acetate strip
 
 
Sponge
170g       Chocolate
110g       Butter
160g       Castor sugar
3              Eggs
85g         Self-raising flour
25g         Cocoa powder
5g            Baking powder
75g         Crème fraiche
 

1. Melt chocolate and butter.
2. Combine sugar and eggs in a food processor until light and fluffy.
3. Sieve the dry ingredients together. 
4. Fold warm chocolate mixture into eggs followed by dry ingredients and lastly crème fraiche.
5. Spread a thin 1cm layer (spread to cover mould area) onto a baking sheet lined with baking paper and bake at 200⁰ for 5-7 minutes. Leave to cool.
6. Remove baking paper and then trim to size using mould as a cutting guide. 
7. Prepare clean baking sheet. Line sides of mould with acetate and then place sponge layer in the base.

 
Truffle Layer
500ml     Whipping cream
300g       Dark chocolate minimum 60% cocoa solids
 

1. Melt chocolate to a temperature of 60⁰. Lightly whip cream.  Add chocolate to cream whisking briskly as it is poured. Pour onto sponge and then refrigerate for two hours until set.

 
Chocolate Glaze
75g         Cream
70g         Brandy
90g         Castor sugar
30g         Cocoa powder
3x            Leaves gelatine
 

1. Boil cream brandy and sugar whisk in cocoa powder and gelatine and then pass through a sieve.  Cool and then add a thin layer to the truffle cake.