CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Dairy, Eggs | Cakes, Desserts, Holiday | 8 | Servings |
INGREDIENTS
Dorothy Cross TMPJ72B | ||
Truffle Cream: | ||
8 | oz | Bittersweet, not |
unsweetened or semisweet | ||
chocolate chopped | ||
1/3 | c | Whipping cream |
2 | T | 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 | t | Baking powder |
1/2 | t | Baking soda |
1/2 | t | 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 |
INSTRUCTIONS
INGREDIENTS: Directions are in part 2 of this Recipe set. Reformatted by: CYGNUS, HCPM52C From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 632
Calories From Fat: 306
Total Fat: 35.6g
Cholesterol: 158.3mg
Sodium: 488.6mg
Potassium: 337.7mg
Carbohydrates: 77.3g
Fiber: 5.5g
Sugar: 33.6g
Protein: 8.5g