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Serves 12


4 oz. soft brown sugar
4 oz. whole roasted almonds
1 lb. 12 oz. bittersweet chocolate
12 fl. oz. whipping cream
6 oz. butter
1 tbsp. dark rum
icing sugar to dust


Melt sugar in a pan over medium heat with the almonds. Stir until completely melted and starting to turn golden brown. Pour onto a silicon paper-lined cookie sheet. Leave until hard.

Melt 1 1/2 lbs. bittersweet chocolate. Remove from heat and cool. Get almond praline and break into small pieces in a plastic bag. Whip cream until it reaches the soft peak stage.

Using a food processor, add butter, melted chocolate, and rum. Beat until fluffy. Fold in cream and almond praline. Pour into a 2-lb. loaf pan. Level top with the back of a metal spoon. Put in a domed cake container and chill in fridge overnight.

To finish cake, run a warmed knife around inside edges of tin to remove cake. Melt remaining bittersweet chocolate and spread on a silicon-lined cookie sheet. Allow to set and use a knife to make chocolate curls.

Put cake on serving plate and pile chocolate curls on top. Dust with icing sugar and serve with a cup of tea with family or friends.