Tuesday, 17 October 2017

Chai cake truffles

Cake truffles are a wonderful thing and do not seem to be common enough in bakeries, even in London for me to indulge in on a regular basis. They are essentially crumbled cakes in chocolate, covered in more chocolate! They are also very versatile and can be made with a range of flavours if you would rather not have a spicy flavour, such as orange or lemon. I came across practically the perfect recipe for these which give a wonderfully rich texture to the truffles so this recipe is largely down to a previous Bake Off winner Ruby Tandoh and her full recipe can be found here. The main tweaks I made was the inclusion of the chai spice flavours - my recipe doesn't actually include any tea, and instead, focuses on the flavours added to tea to make it a chai. I also went for a coconut decoration or went plain rather than the shimmer.  

Ingredients(makes 24)
100g salted butter, softened
100g caster sugar
2 tsp vanilla extract
2 tbsp cocoa powder
1 large egg
2 tbsp milk
100g plain flour
1 tsp baking powder
chai flavour mix of:
1 tsp ground cinnamon
1 tsp ground ginger
half tsp ground black pepper
pinch of all spice
seeds of 4 cardamom pods, ground with pestle and mortar
4 cloves, ground with pestle and mortar 
400g dark chocolate 
1-2 tbsp of milk 
Desiccated coconut to decorate

1. Preheat the oven to 180C/350F/gas mark 4. Grease a round 20cm cake tin and line the base with baking parchment.
2. Cream the butter and sugar together until light and fluffy, then stir in the vanilla extract. Add the egg and milk and beat to combine.
3. Stir in the flour, cocoa powder, chai mix ingredients and baking powder, stirring everything gently together until you’re left with a smooth batter. Spoon the batter into the prepared cake tin and bake for 20-25 minutes, until the cake is well-risen, golden brown and cooked through to its centre. Leave to cool for a few minutes in its tin before unmoulding and letting it cool completely.
4. Once the cake is at room temperature, blitz it in the food processor until it is reduced to fine crumbs. You can also easily do this by just breaking it up and rubbing it between your fingertips. If your oven runs a little hot, the sides of your cake might be quite dry and browned – if so, just trim these edges off before you crumb the cake.
5. Melt 150g of the chocolate either in the microwave or in a bowl set over a pan of simmering water. Add to the crumbed cake mixture along with the milk. Work everything together using your hands. The mixture needs to be just sticky enough to hold in balls when you squeeze it together. If it’s too dry, add a splash of extra milk; if it’s too sticky, just put it in the fridge for a little while to firm up.
6. Roll the cake mix into 24 small balls and arrange on a tray. Put in the fridge for an hour to chill and firm. Once the cake truffles have chilled, melt the remaining chocolate and dip the truffles in it until coated in a light, even layer. Set on a tray and I sometimes like to sprinkle some desiccated coconut over the truffles before the set - alternatively just return to the fridge for the chocolate to firm.

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