Chocolate Truffle Cake
Fantastic chef Hugh Fearnley-Whittingstall has donated this wonderful cake recipe to TREE AID. Hugh belives: "Villagers in Africa pick fruit, nuts and leaves straight from the trees around their villages-food doesn't come more local than that. It's a lifeline for them and vital that we do what we can to ensure they have enough trees for food and the many other products and benefits trees provide." Go to Treeaidcakebake.org to download your FREE recipe booklet and get baking for TREE AID!
Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g (9 oz) dark chocolate
- 250g (9 oz) unsalted butter
- 250g (9 oz) peeled cooked chestnuts (tinned if you like)
- 250ml (9 fl oz) milk
- 4 eggs
- 125g (5 oz) caster sugar