Chocolate Sponge Method:
Place a non stick baking sheet onto your oven tray ready for the sponge mix. Preheat the oven to 200C fan or 215C no fan.
Put the sugar & eggs in a metal mixing bowl and whisk over a pot of boiling water. Place onto the machine and continue whisking till light and fluffy or continue whisking by hand or hand held electric beater. Sift the flour and cocoa into the bowl, add the butter and gently fold together.
Spread the sponge mix evenly onto the tray. Bake for 5 minutes till dark and most importantly, till you smell the wonderful ‘cooked’ cocoa aroma. Remove from the oven and cover with a dry tea towel. Once cool cut the sponge to fit the cake ring.
Cut a piece of greaseproof paper to fit the base of the ring. Place the sponge on top of the paper inside the ring. Brush the sponge well with a liqueur sugar syrup (1 cup water boiled with 1 cup sugar) I like to mix ¼ cup of cold sugar syrup with 2 tablespoons of brandy or rum. You can use your favourite liqueur.
Chocolate Truffle Torte Filling Method:
Gently melt the chocolate over a pot of boiling water. Lightly whip the cream, pour half the chocolate into the cream and mix lightly with a whisk. Add the remaining chocolate and mix together gently, do not over whip – this is a delicate mix. Spoon into the cake ring and smooth off with a palette knife. Put in the fridge for 1 hour to set. At this stage you can keep the tort as is for 2 days in the fridge until you are ready to glaze and serve, or it can be frozen and kept for up to 2 weeks.
Chocolate Glaze Method:
Place all ingredients in a small saucepan and bring to the boil. Measure 100ml of glaze with 100g of chocolate ganache (see under mini tartlets). Pour over the truffle torte, allow to set in the fridge.