See part 1
1.Place the chocolate in a medium bowl. In a small saucepan, bring the
cream and corn syrup to a gentle boil. Pour the hot cream over the
chocolate and let the mixture stand for 1 minute to melt the chocolate.
Gently whisk until smooth. Cover the surface of the glaze with plastic wrap
and let it stand at room temperature until ready to glaze the cakes.
Make the chocolate espresso fudge sauce:
1.In a medium saucepan, stir together the cocoa, espresso powder and sugar.
Slowly whisk in the milk and cream. Stir in the corn syrup.
2.Cook over medium heat, stirring constantly until the sugar is completely
dissolved. Raise the heat to medium-high and while continuing to stir,
bring the mixture to a boil. Remove the pan from the heat and add the
chocolate. Let the mixture stand for 30 seconds to melt the chocolate.
Whisk until smooth. Stir in the butter and vanilla.
Unmold and glaze the cakes:
1.Remove the molds from the freezer. Gently heat the side of each mold
using a portable hair dryer or a hot, damp towel. Carefully slide off each
mold. Place the cakes on a wire rack set over a baking sheet. Place the
baking sheet in the freezer for 15 minutes.
2.Remove the plastic wrap from the glaze and gently whisk until smooth.
Remove the desserts from the freezer and pour the glaze over each cake to
coat it completely.
3.Place a spoonful of chocolate espresso fudge sauce on a dessert plate.
Place a cake on top of the sauce; garnish with a candied violet, if
desired. Repeat with the remaining cakes.
Yields
8 Servings