Rum and coffee truffle cake
How to make Rum and coffee truffle cake?
Melt the chocolate in a bowl over a pan of hot water. Do not stir. Warm the cream, dissolve the instant coffee into it and mix with the rum and melted chocolate. Place a I 5cm cake ring on a plate, pour the mixture into the ring and put in the fridge for 2 hours. To remove the ring, soak a cloth in hot water and rap around the ring for 2 minutes to melt the edges f the cake. Pull off the ring carefully and shake the ocoa powder over the top.
• 3 tbs Instant coffee •
500g 70% Chocolate, broken into small pieces •
600m1 Double cream •
3 tbs Cocoa powder
River Cafe Pocket Books Puddings, Cakes And Ice Creams