Step 1Preheat your oven to 150ºc/130ºc fan/Gas 2. Grease and line the base and sides of a 6-inch spring form round tin.Preheat your oven to 150ºc/130º...Step 2Cream together the butter and sugar until very pale and soft. How to cream butter & sugarIngredients for this step150gUnsalted butter (softened)150gBillington's Unrefined Golden Caster SugarStep 3Add the eggs one at a time with a spoonful of flour to stop the mixture from curdling. Ingredients for this step3Large free range eggsStep 4Add the remaining flours and cocoa. Mix well to make a smooth fairly stiff batter.Ingredients for this step25gCocoa powderStep 5Place in your prepared tin and level the top. Bake in your preheated oven for 1 hr 15 mins. and then check to see if it's ready. You may need a further 10-15 minutes. When cooked, allow the cake to cool in its tin for 15 minutes before cooling completely on a rack.Step 6When you are ready to make the truffles, crumble 200g of the cake into fine crumbs. We used a food processor for this.Step 7In a separate bowl mix together all the ingredients for the frosting until you have a smooth paste. Mix in the cake crumbs to make stiff dough like consistency.Ingredients for this step25gUnsalted butter (softened)85gProper Nutty peanut butter65gSilver Spoon Icing Sugar1/2 tspMilk1/2 tspSaltStep 8Roll the mixture into 20 sprout sized balls. Each one will weigh about 18g.Step 9Place the balls on a plate or board covered with cling film and chill for 30 minutes in the freezer or a bit longer in the fridge.Step 10While the balls are chilling, melt your candy melts over a pan of simmering water. Once melted, you may need to add 1/2 a teaspoon of vegetable shortening to thin the mixture.Step 11One by one dip the chilled balls into the green candy. Shake off any drips and place on a board covered with baking parchment. Use a cocktail stick or paintbrush to rough up the surface a little.Ingredients for this step1 packetGreen candy meltsStep 12If you would like to, you can paint little faces on them, using a fine brush and black food paint. We used edible lustre powder applied with a soft brush to give them rosy cheeks.