Mocha Truffle Cake

Source of this recipe: Bunga Raya Classic Cooking Chocolate

Ingredients:
3 eggs
1/2 cup castor sugar
1/4 cup corn flour
1/4 cup self raising flour
1/4 cup plain flour
2 tablespoons cocoa
2 tablespoons Tia Maria or Kahlua
2 tablespoons milk
2 x 300 ml cartons thickened cream
100 g white chocolate, melted
200 g dark chocolate, melted

Milk Chocolate Topping
200 g milk chocolate
90 g unsalted butter, melted
Method:
Combine hot chocolate and butter, stir until smooth

Method:

1. Beat eggs until thick & creamy, gradually add sugar beat until dissolved between each addition.
2. Fold in shifted flour & cocoa, spread mixture into prepared pan.
3. Bake in moderate oven for 30 minutes & leave to cool.
4. Split cake in half, brush with combined liqueur & milk.
5. Beat cream until soft peaks form, divide into 2 bowls.
6. Quickly stir separately cooled white chocolate & dark chocolate into the bowl with cream.
7. Place strips of foil to cover base of deep cake pan & extend over edges.
8. Place 1 cake half into pan, spread cake with half the white chocolate cream, top with remaining cake.
9. Refrigerate cake several hours until firm.