INGREDIENTS

INSTRUCTIONS

           DIRECTIONS:
For Truffle Cream: Stir chocolate cream and butter in heavy medium
saucepan over low heat until chocolate and butter meld and mixture is
smooth. Mix in Chambord. Let stand at room temperature till very  thick
and spreadable, stirring occasionally, about 2 hours. For Cake:
Position rack in center of oven and preheat to 350 degrees F. Butter
9-inch heart-shaped pan with 1-1/4-inch-high sides. Dust with flour;
tap out excess. Sift first 4 ingredients into medium bowl. Using
electric mixer at high speed, beat sugar and butter in large bowl  till
fluffy. Add yolks 1 at a time, beating just to combine after  each
addition. Using rubber spatula, mix in dry ingredients  alternately
with buttermilk, beginning and ending with dry  ingredients. Transfer
batter to prepared pan. Bake cake till tester  inserted into center
comes out clean, about 35 mins. Turn out cake  onto rack and cool. Cut
cake horizontally in half. Place botttom  layer of cake on plate.
Spread truffle cream over. Arrange top layer  over and press gently to
adhere. Using spatula, smooth cream on sides  of cake if necessary.
Chill until set, at least 1 hour. For Glaze:  Stir chocolate and butter
in heavy med. saucepan over lo heat till  melted & smooth Remove from
heat. Add corn syrup and liqueur & whisk  till smooth. Let glaze stand
till slightly thickened, stirring  occasionally, about 30 minutes.
Place cake on rack set over baking  sheet or large piece of foil. Pour
glaze over cake, coating  completely. Chill cake on rack till glaze is
set, about 30 mins.  Transfer cake to platter. (Can be made 1 day
ahead. Cover with cake  dome & chill. Bring to room temp before
serving.) Reformatted by:  CYGNUS, HCPM52C  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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