INGREDIENTS

INSTRUCTIONS

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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