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Hazelnut truffle cake Recipe

Ingredients for people

  • Caster sugar : 90 g
  • Dark rum : 100 ml
  • Egg yolk(s) : 4 whole
  • Double cream : 250 ml
Method
  • 1

    Pre heat the oven to 200 degrees.

  • 2

    Place the whole hazelnuts in a roasting tray and roast in teh oven for around 10 min or until they are nicely toasted.

  • 3

    Place in a food processor and pulse chop until biscuit crumb texture.
    Melt the butter in a small saucepan, add the sugar and cook until melted and becoming golden. Add the nuts and stir until they start to stick together. The mix will be crumbly in texture.

  • 4

    Place 6 individual food rings on a flat tray that will easily fit in your fridge. Spoon the nut/sugar mixture and carefully spread evenly over the base /like you would if making a cheesecake/
    Refrigerate until ready to fill with the truffle mixture.

  • 5

    Place the chocolate and rum in a bowl and set over a saucepan of simmering water (bain marie) set aside to cool down slightly.

  • 6

    Beat the egg yolks until pale. Stir these into the cooled chocolate. Now slowly add the cream. The mixture will thicken immediately. Spoon into the reserved rings (only fill to about 1/3, as it is extremely rich) and place in the frige for 1 hour until set.

  • 7

    To remove, use a blowtorch to heat the rings. This will melt the chocolate enough to allow the rings to be removed.

Chef's tip

«After eating this dessert, it is advisable to leave the car keys in your pocket and book a taxi home. You will probably be over the limit. »

A rich boozy and decadent no bake chocolate hazelnut and rum truffle cake

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  • Preparation  15mins
  • Cooking time  0h
  • Rest time  1hr

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