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Chocolate Pecan Truffle Cake

  • Christmas
Preparation time:
40 minutes plus 6 hours chilling time
Total time:
6 hours 40 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 40 minutes
Serves:
 6

Ingredients

  • 75g unsalted butter, plus extra for greasing
  • 4 x 100g bars Lindt Excellence Dark Chocolate, broken into small pieces
  • 284ml pot double cream
  • 7 medium egg whites
  • 2 x 100g bags Pecan Nuts, lightly toasted and roughly chopped

Method

  1. Line an 18cm springform cake tin with baking parchment and grease.
  2. In a bowl set over a pan of hot water, melt the chocolate and butter. Allow to cool. Beat in the cream. Whisk the egg whites until stiff. Fold 3 tbsp into the chocolate mixture, then fold in the rest, followed by the nuts.
  3. Pour into the tin. Chill for 6 hours (or overnight) before serving.

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This recipe was first published on Waitrose.com in December 2001