Chocolate Truffle Cake

• 25 g cocoa powder, sieved
• 275 g dark chocolate, broken up (70% cocoa)
• 250 ml double cream
• 5 large eggs
• 90 g light brown sugar
• 8 tablespoons Cointreau liqueur
• 50 g dark chocolate (optional topping)
• cocoa powder (optional topping)
• icing sugar (optional topping)

1. Preheat oven to 170 C (325 F).
2. Grease and line with paper a round, 20cm, loose bottomed tin.
3. Place chocolate and cocoa in a bowl over a pan of simmering water.
4. Once melted, remove from heat and allow to slightly cool.
5. Whip cream until soft peaks.
6. In a large bowl, whisk eggs and sugar until thick (5-8 minutes).
7. Whip melted chocolate mixture into the egg until well blended.
8. Fold in cream and Cointreau.
9. Pour into the tin.
10. Place this in a roasting tin, half fill the roasting tin with boiling water.
11. Place in oven and bake for 30-40 minutes or until centre is just set.
12. Remove from heat, allow to stand for 20 minutes.
13. Remove from tray and place in fridge overnight.
14. Optional toppings: Melt additional chocolate and pipe squiggles onto greaseproof paper.
15. Allow to set then arrange on cake.
16. Dust cake with cocoa and icing sugar.

cocoa powder, dark chocolate, cream, eggs, light brown sugar, liqueur, chocolate, cocoa, icing sugar

Taken from www.food.com/recipe/chocolate-truffle-cake-167198 (may not work)