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Truffle Cake for Chocoholics



Preheat oven to 350 degrees.
Grease and line the base of an 8 in springform pan.
Beat together sugar and 1/3 c butter until light and fluffy.
Add eggs one at a time, beating well after adding each one.
Sift together flour, baking powder and cocoa powder.
Fold flour mixture and almonds into egg mixture.
Pour the mixture into the prepared pan and bake for 20 to 25 min, until a toothpick inserted comes out clean.
Cool the cake slightly in the pan, then transfer the cooler cake to a wire rack to finish cooling.
Clean the springform pan.
When the cake has cooled, return it to the pan.
Heat the chocolate, 3 1/2 oz butter and cream in a pan on low heat and stir till smooth.
Chill the chocolate mixture for 30 min, then beat it well and chill for another 30 minute.
Beat the chocolate again, this time adding the cake crumbs and the rum.
Be sure to beat it well.
Pour over cake and chill for 3 hours.