Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 160C/fan 140C/gas 3. Put the flour, baking powder, butter, caster sugar, eggs and cocoa powder into a large bowl and beat together with an electric whisk. The mixture should drop easily from a spoon, add a little water if it’s too stiff.
Spoon the mix into a 23cm square cake tin (try to use one without rounded edges). Bake for 30–35 minutes or until the cake is cooked through (test with a skewer). Remove from the tin and cool completely. Cut into 25 squares. Top each square with half a truffle, cut-side down.
To make the icing, melt the dark chocolate and butter together with 4 tbsp water in a microwave or a bowl set over a saucepan of simmering water. Mix in the icing sugar. Spoon over the top of the cakes, spreading round the sides and over the truffle with a small palette knife. If the icing gets too thick, heat it up slightly. Leave the dark icing to set for a few minutes, then drizzle the milk chocolate over with a teaspoon.