Chocolate Truffle Cake

Makes 12 servings

ingredients

Crust:
1/3 c. butter
1/3 c. superfine sugar
2 eggs, lightly beaten
2/3 c. self-rising flour
1/2 t. baking powder
1/4 c. cocoa
1/2 c. ground almonds
Truffle Topping:
12 oz. dark chocolate
1/2 c. butter
1 1/4 c. heavy cream
1 1/4 c. plain cake crumbs
2 T. dark rum

directions

Lightly grease an 8" round spring form pan and line bottom with wax paper. Beat together butter and sugar until light and fluffy. Gradually add the eggs, beating well after each addition. Sift flour, baking powder and cocoa together. Add to butter mixture along with the almonds. Pour into pan and bake at 350 for 20-25 minutes. Cool slightly and remove from pan to cool completely. Wash and dry pan and return cooled cake to it. To make topping, heat chocolate, butter and cream in a heavy pan over low heat and stir till smooth. Cool, then chill for 30 minutes. Beat well with wooden spoon and chill for another 30 minutes. Beat again, then add cake crumbs and rum beating well after each. Spoon over the cake and chill for 3 hours. You may garnish with fruit dipped in chocolate.

Source: Colleen Brown