who invented it in 1976 while she was a pastry chef at Narsai David’s eponymous restaurant Narsai’s in Berkeley, California. Adapted from a chocolate truffle cake, the recipe uses bittersweet ...

Line the base of a 23cm/9in springform round cake tin with baking paper. To make the base, heat the butter, chocolate and golden ... To decorate, arrange the truffles around the edge of the ...

Trim away any excess pastry. For the filling, melt the butter in a medium pan over a low heat, then add the chocolate and stir until melted and smooth. Remove from the heat and stir in the sugar ...