Chocolate truffle cake (gluten-free)

Serves 16-18

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Method

This recipe calls for Dutch process cocoa powder, which has been treated with an alkalising agent to modify its colour and gives it a milder taste compared to natural cocoa. It is readily available in supermarkets. The chocolate used is dark couverture, which can be purchased online.

Use a 22cm cake ring.

Preheat the oven to 170C/325F/ Gas 3. Line the base and sides of the cake ring with baking paper. Using an electric mixer with a whisk attachment, beat the egg yolks and sugar until light and fluffy.

Melt the butter and chocolate in a double boiler or in a plastic bowl in the microwave in 20-30-second intervals, mixing in between, until all the chocolate is melted. Fold in the egg yolk mixture, sift in the cornflour and mix to combine. Pour into the lined cake tin, place on a baking tray and bake for 20-22 minutes.

The sponge is cooked if it bounces back when touched. Remove from the oven and leave in the tin for a few minutes before turning on to a wire rack to cool completely. Once cooled, place it in the freezer for 40 minutes.

Remove the sponge from the freezer. If necessary, use a serrated knife to trim the top to make it level then carefully cut the three equal layers of sponge.

To make the soaking syrup, put the sugar and 50ml water in a small saucepan over a medium heat and boil until the sugar is dissolved. Remove from the heat and once cooled, add the hazelnut liqueur. Set aside.

To make the chocolate mousse, using an electric mixer with a whisk attachment, whisk the cream until it just holds its shape. Set aside in the fridge.

Place the chocolate in a heatproof bowl. Put the sugar, 105ml water and glucose in a saucepan over a medium heat and boil until the sugar is dissolved. Pour it over the chocolate, whisking until combined. Add the hazelnut liqueur and whisk to combine. Fold through the cream and use the mousse immediately.

To assemble, place 1 sponge disc on a baking paper-lined tray and place a 22cm cake ring around it. Brush it with the soaking syrup then fill the ring one-third of the way up with chocolate mousse, making sure it is spread up the sides of the tin. Repeat the process with the other sponges.

Place a final layer of chocolate mousse on top and level it out with a palette knife.

Using a dessert spoon, take a scoop of the remaining mousse and create a decoration on the surface and place the cake in the freezer for 4 hours.

Dust the top with cocoa powder. Remove the ring from the cake and transfer it to a serving plate. Use a hot, clean knife to cut each slice. Once defrosted, store in the refrigerator and eat within 4 days.