Cake chocolate truffle



  1. Butter cake – 500 grams
  2. Butter – 100 grams (softened)
  3. Powdered sugar – 1/2 cup
  4. Drinking chocolate – 2 tbsps.
  5. Brandy/Rum – 1 tbsp.
  6. Vanilla essence – 1/2 tsp.
  7. Apricot jam – 3 heaping tbsps.
  8. For coating:-
  9. Apricot jam – 3 tbsps.
  10. Water- 4 tbsps.
  11. Chocolate vermicelli – as needed


  1. Powder the butter cake into crumbs using your hands.
  2. Cream together the butter and sugar till light and fluffy.
  3. Beat in the drinking chocolate, vanilla essence and brandy.
  4. Add the cake crumbs, jam & knead to make a smooth dough.
  5. Make lime size balls from the dough and keep them aside.
  6. For the coating, mix together 3 tbsps. of apricot jam with 4 tbsps. of water and heat till the jam melts completely. Transfer this mixture to a platter and let this cool down to room temperature.
  7. Dip each ball in the jam mixture & coat them evenly with the chocolate vermicelli.


This entry was posted in Chocolate, Lakshmi Nair recipes, Sweets, Uncategorized. Bookmark the permalink.

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