Ingredients:
450 gm plain chocolate
450 ml cream

Method:
Cut the chocolate into small pieces.

Bring the cream to a boil and pour it immediately on to the chocolate.

Keep stirring till the chocolate melts and the mixture is smooth. This is your truffle.

For the cake let the truffle cool, then pile it over the cake in a thick layer, or sandwich it between two layers of sponge and then cover with the truffle, diluting it a bit.