Recipe - Gateau De Chocolate A La Annette

CHOCOLATE GANACHE
1 One half cup Heavy cream
One fourth cup Light corn syrup
Three fourths pound Semisweet chocolate chips;
(2 cups)
1 teaspoon Vanilla; or almond extract
3 Entenmann's All Butter Loaf
90 Raspberries
2 tablespoon Whipped cream

MAKE GANACHE FILLING: In medium, heavy saucepan, bring cream and syrup to a
simmer. Remove from heat. Stir in chips and vanilla, let stand 2 minutes.
Whip until smooth. Cover and chill 1One half hours or until spreading
consistency (stir occasionally). Beat until fluffy. Easily frosts tops 9"
doublelayer cake.

ASSEMBLY: Using the Entenmann's All Butter Loaf or a homemade pound cake,
slice the cake horizontally into four layers. Assemble with ganache between
each layer; do not frost top of cake. Refrigerate until ready to serve.

PRESENTATION: Slice each cake into 10 slices. Garnish with 2 Tablespoons
whipping cream and three fresh raspberries. You can add a mint leaf or two
if you like for color contrast.

Substitution: You can also garnish the cake with a few cherries from a can
of cherry pie filling if no raspberries are available, or a fresh
strawberry, cut or sliced up up to the leaf in five slices and fanned on top of the
slice of cake.

Recipe by: Sue Chapman

Posted to MMRecipes Digest by SuenDoug SuenDoug@aol.com on Mar 25, 1998