JAM AND CHOCOLATE TRUFFLE BALLS
For the pound cake:
2 ½ sticks unsalted butter
3 cups all purpose flour
½ cup cocoa powder
½ teaspoon salt
½ teaspoon baking powder
1 ½ teaspoon vanilla essence
3 cups sugar
6 medium sized eggs
1 cup milk
1 can regular cola soda
For the jam chocolate truffle balls:
1 pound cake
⅓ cup Dukkan strawberry jam
100 grams dark chocolate
1 cup roasted and crushed hazelnuts OR
1 cup dessicated coconut
To prepare the pound cake, preheat the oven to 350 degrees Fahrenheit and as it warms up, grease a 10 inch loaf pan with butter.
Sift the flour, baking powder, salt and cocoa powder together in a bowl and then set aside.
With an electric mixer, cream one stick of butter with the sugar until light and fluffy, being careful to add sugar bit by bit to ensure it’s been fully incorporated.Then, beat each egg with the combined sugar and butter one at a time until fully incorporated.
Add the flour and the milk to the mixture and mix until fully incorporated. Then add the cola until fully incorporated.
Pour the batter into the baking pan and bake for 50 minutes or until a toothpick inserted comes out clean.
Let the cake cool down for 20 minutes before taking it out of the pan and placing it on a cooling rack until it completely cools. If you try to cut it before it cools, it will crumble and lose a bit of its density.
To assemble the chocolate truffle balls:
In a food processor, crumble the chocolate pound cake until its texture becomes fine crumbs. Set aside the chocolate crumbs in a large bowl.
Melt the chocolate in a bain marier, or melt in the microwave in increments of 10 seconds depending on the strength of your microwave. We want it to melt and not burn.
Combine your chocolate pound cake crumbs, strawberry jam and melted dark chocolate and knead until all ingredients are fully incorporated and it becomes a soft mixture. It should hold well, but if need be, add another tablespoon of strawberry jam.
Using clean hands, scoop up small amounts of this chocolate mixture and roll into balls using the palms of your hands to create balls about the size of a golf ball. Transfer the balls gently onto a plate.
Place your roasted and crushed hazelnuts into a deep bowl with enough space that would allow you to roll a ball so as to coat with hazelnuts. The hazelnuts can be pounded by the use of a mallet or bottom of a jar. You can even give them a blitz in the food processor but make sure not to turn them into a powder, you want a bit of rough chopped texture from the nuts so as to role your balls in.
Once you’ve coated all your balls, you can place them individually in mini cupcake liners or store them in an airtight container.