White Chocolate Truffle Cake Recipe

White Chocolate Truffle Cake
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  • Eggs 2
  • Superfine sugar 4 tbsp
  • All purpose flour 1/3 cup
  • White chocolate(melted) 1, 3/4 ounces
  • Truffle topping:
  • Olpers cream 1, 1/4 cups
  • White chocolate(broken into pieces) 12 ounces
  • Cream cheese 1, 1/4 cups
  • For Garnishing:
  • White chocolate(melted)
  • Unsweetened cocoa to dust
  • Cooking Directions


    1. Grease an 8 inch round spring form pan and flour the base.

    2. Beat the eggs and superfine sugar in a mixing bowl for 10 minutes, or until the mixture is very light and foamy and the whisk leaves a trail that lasts a few seconds when lifted.

    3. Sift the flour and carefully fold in with a metal spoon.

    4. Fold in the melted white chocolate.

    5. Pour the mixture into the prepared pan and bake in a preheated oven at 350F for 25 minutes, or until springy to the touch.

    6. Cool slightly, then transfer to a wire rack to cool completely.

    7. Return the cold cake to the pan.

    8. To make the truffle topping, place the cream in a pan and bring to a boil, stirring to prevent it from sticking to the bottom of the pan.

    9. Allow to cool slightly, then add the white chocolate pieces, and stir until melted and combined.

    10. Remove the pan from the heat and stir until almost cool, then stir in the cream cheese.

    11. Pour the mixture on top of the cake and chill for about 2 hours.

    12. Remove the cake from the pan and transfer to serving plate.

    13. To make large chocolate curls, pour melted chocolate onto a marble or acrylic board and spread it thinly with a spatula.

    14. Allow to set at room temperature.

    15. Using a peeler, push through the chocolate at a 25 degree angle until a large curl forms.

    16. Remove each curl as you make it and refrigerate until set.

    17. Decorate the cake with chocolate curls and sprinkle with a little unsweetened cocoa.

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