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1
Make the filling a day in advance.
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2
Bring the cream to a boil and add to a chopped chocolate.
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3
Stir gently until chocolate melted and allow to cool.
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4
Keep refrigerated until next day.
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5
Preheat oven at 375F Draw eight 8-inch circles on a parchment paper.
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6
Whip egg whites with cream of tartar until stiff peaks adding gradually 1/3 cup of sugar.
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7
Set aside.
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8
Whisk egg yolks with remaining sugar until light and fluffy.
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9
Stir sifted cocoa powder into boiling water.
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10
Add slowly to the yolks.
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11
Sift flour and cornstarch over yolk mixture, add 1/3 of the whipped whites and fold in gently.
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12
Repeat with remaining whites.
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13
Spoon 1/2 cup of the batter into drown circles and bake for 5-8 min until springs back, when touched.
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14
Allow to cool.
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15
For the syrup, bring water and sugar to a boil.
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16
Remove from the heat and stir in liqueur.
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17
Whip cooled filling.
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18
Moisten prepared cake circles with syrup and spread with chocolate filling.
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19
Also cover sides and top of the cake with the filling and sprinkle with chocolate curls and shavings.
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20
To make a truffles, heat the cream to just below a simmer and pour over chopped chocolate.
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21
Stir gently to blend, stir in liqueur of your choice and let cool in the fridge for about 1 hour before making truffles.
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22
Spoon small teaspoonfuls of chocolate filling and roll into balls.
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23
Place on a baking tray and freeze for 30 minutes.
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24
Dip truffles in melted chocolate (using a toothpick) and place on a clean tray.
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25
Once the coating is set, dust with cocoa powder.
