When it comes to delectable chocolate desserts, truffles are in my top ten favourites. And so is mud cake. So why not enjoy both? These are made with dark cocoa powder and dark chocolate, glazed by tempered bittersweet chocolate. It really doesn't get better than that in chocolate world. They do take a bit of prep time, but they are worth it.
For the truffles
100 grams sugar
1 teaspoon vanilla
120 grams flour
2 teaspoons baking powder
4 tablespoons unsweetened cocoa powder
120 ml whole milk
50 ml oil
60 ml hot water
100 grams cooking chocolate
100 grams orange marmalade
150 grams butter
For the decoration
400 grams bittersweet chocolate
Sift together the flour with the cocoa powder and baking powder, and set it aside. In a large bowl, add the egg, sugar and vanilla and whisk vigorously for about a minute, until the batter becomes thick and pale. Add the milk and the oil, whisk briefly, then add the dry ingredients and whisk until well blended. Slowly drizzle in the hot water, a bit at a time, whisking constantly. Blend well and pour the batter in a greased and floured cake pan (23 cm, 9"). Bake in a preheated oven, at 200˚C (395˚F) for 15-18 minutes. Let the cake cool in the pan for 10 minutes, then take it out and place it on a wire rack to cool completely. The cake needs to be completely cool before making truffles. You can make it at least 3 hours earlier, up to night before.
When the cake is well chilled, crumble it up with your hands until you get fine crumbs. Melt the chocolate with the butter (in a double boiler or in the microwave) and set it aside for about a minute. Place the cake crumbs in a large bowl, add the orange marmalade and half of the chocolate and start mixing with an electric mixer on low. Keep mixing on low while slowly pouring in the rest of the melted chocolate. Increase the speed and mix for about 30 seconds more, to completely blend the batter.
Let it cool down for about 5 minutes and prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. Using a small cookie scoop (about a tablespoon of the batter), take out the batter and roll it gently between your palms to shape the truffles. Place them on the lined baking sheet and put them in the fridge for at least 4 hours, up to overnight. When ready to decorate, melt and temper the chocolate and dip the truffles one at a time. Place the dipped truffles back on the paper and let the chocolate set. Serve immediately or keep in a plastic container. Yields 35 truffles.