Chocolate Truffle Cake | Donna Hay

Step 1

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

Step 2

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