Rosemary's Chocolate Truffle Cake, Biscuit base and Butterscotch Sauce - Full Recipe & Ingredients

Rosemary's Chocolate Truffle Cake, Biscuit base and Butterscotch Sauce - Full Recipe & Ingredients

Chocolate Truffle Cake with Butterscotch Sauce Recipe

If you missed my virtual Zoom cooking class where we made this delicious recipe don't worry! We run these classes every month, make sure you do not miss our next one by signing up here: 


For the Chocolate Truffle:

  • 200g plain dark chocolate
  • 400g whipping cream
  • 20ml rum

For the Biscuit Base:

  • 50g ground almonds
  • 50g caster sugar
  • 1 egg
  • 15g melted, unsalted butter
  • 15g unsweetened cocoa powder
  • 2 medium egg whites
  • 1 dessert spoon of caster sugar


  1. Preheat the oven to 180°C/Gas Mark 4.

  2. Begin by preparing the biscuit base. In a large bowl, combine the ground almonds, caster sugar, egg, melted butter, and cocoa powder.

  3. Whisk the egg whites until they form soft peaks, then add the spoonful of sugar. Use a little of this mixture to loosen the almond mixture, then fold the rest in gently to avoid losing too much air.

  4. Spread the mixture onto some baking parchment in a rough circle shape. Bake on an oven tray for around 10 minutes until it is pale golden brown. Remove it from the oven and leave it to cool on the parchment until ready to use. The biscuit base should be more like a sponge rather than crisp.

  5. When the base is cold, put a plastic or stainless-steel ring onto it, cutting it out but still leaving it on the parchment paper. If desired, brush it with a little rum at this point.

  6. Melt the chocolate gently in a bowl over simmering water, ensuring that it does not get too hot. Whip the cream just enough to make it pourable, then whisk in the melted chocolate. Pour it on top of the base and even out the surface with a spatula before placing it in the fridge for at least 4 hours.

Chocolate Glaze:


  • 250g double cream
  • 100g sugar
  • 100g water
  • 50g glucose
  • 150g dark chocolate, cut into small bits
  • 500g dark pâté à glacer or chopped Cadbury's chocolate


  1. Boil the first four ingredients and pour into the chocolate, leaving it for a couple of minutes before mixing well and sieving.

  2. Lay some parchment paper to catch the glaze, put a ring on top, now put the cake on, ladle the chocolate glaze onto the cake, swirl so it goes down the sides. The top should be thick enough to enable you to take a palette knife scrape for a perfect finish.

Butterscotch Sauce:


  • 60g unsalted butter
  • 90g dark brown sugar
  • 150ml whipping cream
  • Pinch of coarse sea salt
  • 4 drops vanilla extract (optional)


  1. In a heavy saucepan, put all the ingredients into the pan and whisk continuously until everything is homogenized together.
  2. Simmer for around 4 to 5 minutes.

The final product will be a delicious chocolate truffle cake with a biscuit base, chocolate glaze, and a rich butterscotch sauce. Enjoy!

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