Double chocolate fudge cake

Recipe by Robert Spiteri, Head Pastry Chef at The Radisson Blue Resort, St Julian's

Serves 6

Ingredients

  • Chocolate mousse 
  • 500ml milk
  • 100g egg yolk
  • 400g chocolate
  • 25g gelatine
  • 500ml whipping cream

Chocolate sponge 

  • 225ml water, boiling
  • 200ml oil
  • 220g plain yoghurt
  • 2 eggs
  • 400g sugar
  • 300g flour
  • 60g cocoa powder
  • 2 tsp bicarbonate of soda
  • 1 tsp salt

Chocolate ganache

  • 800ml milk
  • 50g butter
  • 650g chocolate 

Method

  1. Pre-heat the oven to 180°C.
  2. Beat the eggs, water, yoghurt, oil and sugar.
  3. Fold in the flour and cocoa powder. 
  4. Bake for 35 mins until a skewer inserted into the centre comes out clean. 
  5. To make the mousse, bring the milk to the boil.
  6. Beat the egg yolks and add to the hot mix, folding in. 
  7. Melt the white chocolate and mix into the egg.
  8. Add the gelatine and set aside.
  9. To make the chocolate ganache, bring the milk and the butter to the boil. 
  10. Remove from the heat and stir in the chocolate.
  11. Remove the tartufo balls from the moulds and cover in ganache.
  12. Allow to set and serve. 
  13. Slice the sponge in two and sandwich with the chocolate mousse.
  14. Cover with chocolate ganache and garnish with chocolate shavings and strawberries. 

This recipe first appeared on Gourmet Today, March, 2016.

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