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1.
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For Truffle Cream: Stir chocolate cream and butter inheavy medium saucepan over low heat until chocolateand butter meld and mixture is smooth. Mix inChambord. Let stand at room temperature till verythick and spreadable, stirring occasionally, about 2hours.
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2.
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For Cake: Position rack in center of oven and preheatto 350 degrees F. Butter 9-inch heart-shaped pan with1-1/4-inch-high sides. Dust with flour; tap out excess.Sift first 4 ingredients into medium bowl. Usingelectric mixer at high speed, beat sugar and butter inlarge bowl till fluffy. Add yolks 1 at a time, beatingjust to combine after each addition. Using rubberspatula, mix in dry ingredients alternately withbuttermilk, beginning and ending with dry ingredients.
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3.
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Transfer batter to prepared pan. Bake cake till testerinserted into center comes out clean, about 35 mins.
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4.
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Turn out cake onto rack and cool. Cut cakehorizontally in half. Place botttom layer of cake onplate. Spread truffle cream over. Arrange top layerover and press gently to adhere. Using spatula, smoothcream on sides of cake if necessary. Chill until set,at least 1 hour.
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5.
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For Glaze: Stir chocolate and butterin heavy med. saucepan over lo heat till melted &smooth Remove from heat. Add corn syrup and liqueur &whisk till smooth. Let glaze stand till slightlythickened, stirring occasionally, about 30 minutes.Place cake on rack set over baking sheet or largepiece of foil.
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6.
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Pour glaze over cake, coatingcompletely. Chill cake on rack till glaze is set,about 30 mins. Transfer cake to platter. (Can be made1 day ahead. Cover with cake dome & chill. Bring toroom temp before serving.)
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