Eggless Dark Chocolate Truffle

Ingredients

For the base sponge:

• 800 ml milk
• 300 ml curd
• 600 ml clarified butter
• 1 kg caster sugar
• 1100 gm refined flour
• 100 gm cocoa powder
• 25 gm baking powder
• 6 gm baking soda

For the Ganache:

• 200 ml cream
• 200 gm dark chocolate
• Orange zest

Method

Whisk the milk, curd, melted butter and caster sugar until the sugar dissolves.

Sift the flour, cocoa powder, baking soda and baking powder to aerate the mix.

Fold in the dry mix gently with a rubber spatula ensuring the batter is lump- free.

Pour the batter in a greased baking mould.

Bake the mix in a preheated oven at 220°C for 20-25 minutes.

To check if the sponge is baked, insert a knife in the centre and pull out slowly, it is baked if the knife comes out clean. 

For the Ganache: 

Bring the cream to a boil and pour it over the chopped chocolate and orange zest, let it rest for 2 minutes before stirring. 

Then stir till the chocolate is melted, well combined and smooth.

Assembly:

Cut the sponge into three equal parts horizontally.

Apply sugar syrup on the sponge to moisten the cake .

Spread the chocolate ganache evenly on the sponge and place the second sponge on top of it; repeat the process till all the three sponges are layered evenly.

Finally spread the ganache on the top layer and give it finishing touches.

Decorate it well with chocolate garnishes.

Key Ingredients: milk, yogurt, clarified butter, all purpose flour, castor sugar, cocoa, baking powder, baking soda, cream, dark chocolate

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