Happy Valentine’s Day! I was very organized this year and made a plethora of pink treats, Pink Angel Food Cake, Pink Velvet Donuts and Valentine’s Day Thumbprint Cookies. I was ready to move on to green desserts for St. Patrick’s Day when I asked what my perfect recipe for love would be.
I turned the ultimate brunch drink, a mimosa, into a sophisticated cake truffle. A homemade box of these truffles served along side breakfast in bed would be an excellent surprise for your sweetheart!
The truffle consists of a champagne orange cake mixed with a champagne orange creamy icing, coated in a dark chocolate and dusted with edible gold glitter.
Katie’s publisher has sent me a copy of her new book, “Recipe for Love” which I will be reviewing shortly.
adapted from Booze Cakes (makes about 3 dozen truffles)
3/4 cup (196g) unsalted butter, at room temperature
1 1/2 cups sugar
2 tsp orange zest (I used 2 medium oranges to make it extra orangey)
2 1/2 cups plain flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup orange juice
1/2 cup champagne (I used Cava)
6 tbs (84g) unsalted butter, at room temperature
2 cups icing sugar, sifted
1 1/2 tsp vanilla extract
3 tbs orange juice
1/2 cup double cream (I used this but I think cream cheese would also work)
3 tbs champagne
200g dark or plain chocolate
1-2 tsp vegetable oil
Edible gold glitter, for dusting (optional)
1. Preheat the oven to 350 F/180 C and grease or line 2 8 inch cake rounds. Make the cake. In a medium bowl beat the eggs until pale and foamy.
2. In a large bowl cream the butter, sugar and orange zest for three minutes. Pour in the beaten eggs and beat together.
3. In a medium sized bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
4. In a small bowl pour the champagne and orange juice together.
5. Add the flour and champagne mixture to the butter mixture in three alternating batches starting and ending with the flour.
6. Split the batter between the two cake molds and bake for 20-25 minutes until a skewer inserted in the middle comes out clean. Set the cake aside to cool completely.
7. Make the icing. In a large bowl beat the cream the butter and sugar for a few minutes until fluffy. In another bowl whip the cream until stiff peaks hold. Fold the whipped cream, orange juice and champagne into the butter mixture.
8. Assemble the truffles. Cut the hard edges away from the cake and crumble the rest into a large bowl. Pour in the frosting small amounts at a time until the cake forms a dough. Don’t mix in too much or it will be too wet. I used about 150-200g I think.
9. Use a cooking scoop to make round balls. Place on a parchment lined baking sheet and place in the fridge for an hour to firm up.
10. In a microwave safe bowl melt the chocolate at 30 second bursts. Add in the vegetable oil if the chocolate is too thick. Dip each ball into the melted chocolate using a fork and place on the parchment. Sprinkle with glitter before the chocolate dries.
11. Place in the fridge to set and firm up. I keep my truffles stored in the fridge or freezer.