Samsung Microwave Oven, Cookbook

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87
DOUBLE-LAYERED CHOCOLATE
TRUFFLE CAKE
PREPARATION TIME: 10 mins
COOKING TIME: 5 mins SERVES: 4
METHOD
For the dark chocolate truffle icing
In a microwave-proof bowl, add cream and
chocolate. 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-proof bowl, add cream and
chocolate. 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.
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.
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INGREDIENTS
1 Chocolate Sponge Cake, 6" diameter
FOR THE DARK CHOCOLATE TRUFFLE ICING
1 cup Chopped dark chocolate
½ cup Cream
FOR THE WHITE CHOCOLATE TRUFFLE ICING
½ cup Chopped white chocolate
¼ cup Cream
TO BE MIXED INTO A SOAKING SYRUP
2 tbsp Sugar
¼ cup Water
¼ tsp Vanilla essence
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