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    Grooms Cake Chocolate Truffle

    List of Ingredients




    Chocolate Truffle Cake

    1 lb. milk chocolate
    1 prepared chocolate cake
    5 oz. vegetable oil
    Chocolate Ganache
    2 1/2 cups heavy cream
    Chocolate shavings, optional

    In top of double boiler, melt milk chocolate and stir in oil. In
    clean bowl, whip heavy cream to medium-soft peaks; fold into melted
    chocolate. Use this mousse as filling, evenly distributed between
    layers of chocolate cake (round, about 9-inch diameter, sliced into
    1/8-inch-thick layers -- see note). Line cake ring or springform pan
    with plastic wrap to prevent cake from sticking. Place layer of cake
    on bottom of cake ring. Cover with layer of mousse. Continue this
    process, ending with layer of chocolate cake on top. Place in
    freezer. Once cake has set up (about 2-3 hours), remove from freezer.
    Invert cake ring or release springform pan. Remove plastic wrap. Coat
    cake with Chocolate Ganache (recipe below). While still moist, coat
    sides of the cake all around with chocolate shavings, if desired.
    Makes 8 servings.

    NOTE: Use either a favorite chocolate cake recipe or a purchased
    chocolate cake. Cake textures vary: If you are unable to slice your
    cake into layers as thin as 1/8-inch, the slices may be as much as
    1/4-inch thick.

    Chocolate Ganache

    2 1/2 cups heavy cream
    2 1/4 cups dark chocolate

    Pour cream into saucepan; scald. Add very finely chopped chocolate to
    scalded cream. Stir until smooth.

    -- From Chef Jean-Louis Lagalle


    restaurant-recipes@YahooGroups.com

    Recipe




 

 

 


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