-Dorothy Cross TMPJ72B -DIRECTIONS:
For Truffle Cream: Stir chocolate cream and butter in heavy medium
saucepan over low heat until chocolate and butter meld and mixture is
smooth. Mix in Chambord. Let stand at room temperature till very
thick and spreadable, stirring occasionally, about 2 hours.
For Cake: Position rack in center of oven and preheat to 350 degrees
F. Butter 9-inch heart-shaped pan with 1-1/4-inch-high sides. Dust
with flour; tap out excess. Sift first 4 ingredients into medium
bowl. Using electric mixer at high speed, beat sugar and butter in
large bowl till fluffy. Add yolks 1 at a time, beating just to
combine after each addition. Using rubber spatula, mix in dry
ingredients alternately with buttermilk, beginning and ending with
dry ingredients. Transfer batter to prepared pan. Bake cake till
tester inserted into center comes out clean, about 35 mins. Turn out
cake onto rack and cool. Cut cake horizontally in half. Place botttom
layer of cake on plate. Spread truffle cream over. Arrange top layer
over and press gently to adhere. Using spatula, smooth cream on sides
of cake if necessary. Chill until set, at least 1 hour. For Glaze:
Stir chocolate and butter in heavy med. saucepan over lo heat till
melted & smooth Remove from heat. Add corn syrup and liqueur & whisk
till smooth. Let glaze stand till slightly thickened, stirring
occasionally, about 30 minutes. Place cake on rack set over baking
sheet or large piece of foil. Pour glaze over cake, coating
completely. Chill cake on rack till glaze is set, about 30 mins.
Transfer cake to platter. (Can be made 1 day ahead. Cover with cake
dome & chill. Bring to room temp before serving.) Reformatted by:
CYGNUS, HCPM52C
Yields
8 servings