INGREDIENTS

INSTRUCTIONS

the chocolate and let the mixture stand for 30 seconds to melt the
chocolate. Gently whisk until smooth; stir in the Bailey's Irish Cream
liqueur.
2.Remove the cake from the freezer and scrape the milk chocolate truffle
mixture over the white chocolate layer. Spread the mixture into an even
layer. Return the cake to the freezer for another hour.
Make the bittersweet chocolate truffle layer:
1.Place the bittersweet chocolate in a medium bowl. In a small saucepan
over medium heat, bring the cream and maple syrup to a gentle boil. Pour
the hot cream mixture over the chocolate and let the mixture stand for 30
seconds to melt the chocolate. Gently whisk until smooth.
2.Remove the cake from the freezer and scrape the bittersweet chocolate
truffle mixture over the milk chocolate layer. Spread the mixture into an
even layer. Return the cake to the freezer for 30 minutes.
3.Place the second cake round on top of the bittersweet truffle layer and
gently press down on the cake to seal it. Chill the cake in the
refrigerator for 6 hours.
Unmold and garnish the cake:
1.Using a portable blow dryer or damp, very hot towel, carefully heat the
outside of the springform pan. Run a small, thinbladed knife around the
edge of the pan to loosen the cake. Carefully remove the side of the
springform pan.
2.Dust the top of the cake with cocoa powder. Cut the cake into slices
using a long sharp knife and garnish each slice with whipped cream.
Posted to Bakery-Shoppe Digest V1 #189 by docden <docden@mnl.v-link.net> on
Aug 15, 1997

A Message from our Provider:

“God will let you get away with it until suddenly . . .”