-Dorothy Cross TMPJ72B
-INGREDIENTS:
-Truffle Cream:
8 oz Bittersweet (not
-unsweetened) or semisweet
-chocolate, chopped
1/3 c Whipping cream
2 tb Unsalted butter;
-room temperature
1/4 c Chambord or other berry liqu
-(such as creme de cassis)
-Cake:
1 3/4 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
3/4 c Sugar
1/2 c (1 stick) unsalted butter;
-room temperature
4 Large egg yolks
1 c Buttermilk
-Glaze:
6 oz Bittersweet (not unsweetened
-or semisweet chocolate; cho
1/4 c Unsalted butter; cut into
-small pieces
1/4 c Light corn syrup
1/4 c Chambord or other berry liqu
-Fresh raspberries or strawb
Directions are in part 2 of this Recipe set.
Reformatted by: CYGNUS, HCPM52C
Yields
8 Servings