Chocolate Obsession | Mary Berry

Ingredients

• For The Sponge
• 350g (12oz) dark chocolate (39 per cent cocoa solids), broken into pieces
• 225g (8oz) butter, softened
• 3 eggs
• 400g (14oz) caster sugar
• 400g (14oz) self-raising flour
• 1½ teaspoons baking powder
• For The Truffle Filling
• 225g (8oz) dark chocolate (39 per cent cocoa solids), broken into pieces
• 150ml double cream
• 150g (5oz) butter, softened
• 500g (1lb 2oz) icing sugar, sifted
• For The Ganache Icing
• 125ml (4½fl oz) double cream
• Preheat the oven 160C/140Fan/Gas 3. You will need 2 × deep 23cm (9inch) round loosebottomed or springform tin, greased and base lined.