Chocolate truffle cakes

makes about 20
Chocolate truffle cakes
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50 g liquid margarine
2 eggs
200 g Dansukker Light Muscovado Sugar
180 g plain flour
10 g baking powder
15 g Dansukker Vanilla Sugar
100 ml water

225 g dark chocolate
150 ml whipping cream
100 g Dansukker Icing Sugar Chocolate
200 g butter or margarine

125 g Dansukker Icing Sugar Chocolate
15 ml water
5 ml oil or liquid margarine

60 g Dansukker Icing Sugar
10 ml water
1 drop peppermint oil
Red food colouring

Whisk together the egg and muscovado sugar until light and fluffy. Combine the flour and baking powder and fold into the mixture. Stir in the margarine and water. Pour the mixture into a greased, crumbed, rectangular tin, about 1 1/2 litres capacity. Bake in the lower part of the oven at 175 °C for about 40 minutes. Use a skewer to check that the cake is dry in the middle.

Combine the chocolate, whipping cream and icing sugar in a saucepan and simmer gently until the truffle has thickened. Stir in the fat and whisk until cooled.

Mix together all the ingredients for the icing.

Cut 10 slices from the sponge cake. Sandwich the slices together 2 and 2 with a little of the truffle. Divide each double slice into 4 pieces. Ice each one with a little icing. Pipe a ring of truffle on top of each cake. Combine the ingredients for the decoration and place a spoonful in the middle.

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