White and dark chocolate truffle cake served with mocha anglaise

Preheat the oven to 150°C.

Cream the eggs and sugar until doubled in volume. Fold in the flour, cocoa and butter.

Bake in a greased 20cm square tin until a skewer comes out clean, about 25 minutes. Remove the sponge from the oven and cool.

Cut a round from the sponge for the base of the truffle cake and moisten it with sugar and rum stirred into a little warm water.

To make the white truffle, melt the chocolate. When the chocolate has cooled slightly, fold in the cream. Smooth the mixture onto the base of the cake. Let it set in the fridge for about 2 hours.

For the dark truffle, melt the chocolate. When the chocolate has cooled slightly, fold in the cream. Pour it on top of the white chocolate truffle and smooth the surface. Return the cake to the fridge to set for a further 2 hours. For best results, let it set overnight.

For the mocha anglaise, scrape the vanilla pod seeds into the milk and add the instant coffee. Scald the milk in a pot and then remove from the heat.

Whisk the sugar and egg yolks together. Whisk in the scalded milk. Return the mixture to the pot and cook it slowly over a low heat, stirring continuously with a wooden spoon until the mixture begins to thicken. The custard should be thick enough to coat the back of the wooden spoon.

Remove the custard from the heat and pour it into a glass or stainless-steel bowl to cool.

To serve, heat a knife in boiling water to ensure even cutting. Slice the truffle cake and serve drizzled with mocha anglaise and topped with a few seasonal fruits, such as cape gooseberries.