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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
Ingredients 50g cake trimmings 50g butter or margarine50g caster sugar 50g icing sugar 2 tablespoons of cocoa powder 5g ground almonds A drop of almond essence Chocolate sprinkles Paper sweet cases
Preparation time: 10 minutes Cooking time: 15 minutes Tools: Creaming beater Difficulty: Easy
Method 1. Crumble the cake trimmings with your fingers. 2. Place butter and sugar in the mixer bowl and mixwith the creaming beater until soft and fluffy. 3. Sieve together icing sugar and cocoa and add to the mixer bowl. Add the ground almonds and almond essence. Mix together. 4. Beat the cake crumbs into the cocoa mixture using a wooden spoon. It should be very stiff. 5. Take a small spoonful of the mixture and roll into a ball with the palm of your hand. 6. Roll each truffle in chocolate sprinkles until well coated. Then put in the paper sweet cases.
Every now and again I like to step outside the lines of my ethos of using strictly natural ingredients and delve into a bit of colourful sprinkle use. This recipe is so adaptable and you can make it suitable for all ages – to make it a bit less rich for a child's birthday cake for instance, leave out the dark chocolate element and use more white or milk chocolate. Or to make it more sophisticated for an adult dinner party, top the cake with fresh fruit and roughly chopped chocolate rather than Maltesers (although, who can deny a Malteser?) Either way, I urge you to get creative with your decorations – there are no rules when it comes to a cake like this!
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