chocolate truffle cake
- 6 eggs
- ½ cup (125ml) pure maple syrup
- 1¼ cups (300g) firmly packed brown sugar
- 1 cup (100g) cocoa, plus extra for dusting
- 1½ cups (180g) almond meal (ground almonds)
- ½ cup (125ml) grapeseed oil
- Preheat oven to 160°C (325°F). Line a 24cm (9½ inch) round springform cake tin with non-stick baking paper+.
- Place the eggs, maple syrup and sugar into the bowl of an electric mixer and whisk on high speed for 10 minutes or until light and fluffy.
- Sift the cocoa and almond meal over and gently fold to combine. Add the oil and fold to combine.
- Pour the mixture into the prepared tin and bake for 35–40 minutes or until the cake is firm around the edges but has a slight wobble in the centre. Allow to cool slightly, then refrigerate for 1 hour or until set.
- Remove the cake from the tin and place on a cake stand or serving plate. Dust with extra cocoa, to serve. Serves 10–12
+ We used Glad to be Green® Compostable Brown Paper.
TIP
Store any leftover cake in an airtight container in a cool dry place.
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Photography: Chris Court
© DONNA HAY GROUP
