| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Cakes, Holiday |
8 |
Servings |
INGREDIENTS
|
|
-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 |
INSTRUCTIONS
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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