Recipe - Richard Chocolate Truffle Cake

2 pack (8 ounces each) semisweet
chocolate (16 squares)
1 One half cup Butter or margarine
1 cup Sugar
One half cup Light cream
6 lg Eggs
2 teaspoon Vanilla

CHOCOLATE CURLS
1 Square; (1 ounce) chocolate,
coarsely chopped
1 teaspoon Vegetable shortening

CHOCOLATE GLAZE
1 cup Semisweet chocolate chips
2 tablespoon Butter or margarine
3 tablespoon Halfandhalf
2 tablespoon Light corn syrup

SWEETENED WHIPPED CREAM
1 cup Heavy cream
2 tablespoon Powdered sugar
One half teaspoon Vanilla

GARNISH
Mint leaves

From: Holiday Celebrations

Preheat oven to 300 degrees F. Line bottom of 9inch springform pan with
foil, tucking foil edges under bottom. Attach springform side. Bring foil
up around outside of pan. Grease foillined bottom and side of pan with
butter; set aside.

heat chocolate, butter, sugar and cream in heavy 2quart sauce pan over low
heat until chocolate melts and mixture is smooth, stirring frequently.
Remove from heat. Beat eggs and vanilla in large bowl with wire whisk until
frothy. Slowly whisk in warm chocolate mixture until well blended. Do not
beat mixture vigorously, as this will incorporate air into the mixture.
Pour batter into prepared pan. Bake 45 minutes or until wooden toothpick
inserted about 1 inch from edge comes out clean and center is set. Cool
cake completely in pan on wire rack.

Prepare Chocolate Curls; refrigerate. When cake is cool, carefully remove
side of springform pan. Leave cake on bottom of pan. Wrap cake in foil.
Refrigerate until well chilled, at least 4 hours or overnight.

Prepare Chocolate Glaze. Unwrap cake. Turn upsidedown on cake plate;
remove botton of pan. Surround cake with waxed paper strips to catch glaze
drippings. Spread top and side of cake with warm glaze using metal spatula.
Remove waxed paper after glaze sets.

Prepare Sweetened Whipped Cream. Spoon cream mixture into decorating bag
with medium star tip. Pipe cream around edge of cake. Garnish piped cream
with Chocolate Curls. Refrigerate until serving. Just before serving,
garnish with mint leaves.

Makes 16 to 20 servings

Chocolate Curls: Place chocolate and shortening in 1cup glass measure.
Microwave at HIGH (100% power) about 1 minute or until melted, stirring
after 30 seconds of cooking. Pour melted chocolate onto back of baking
sheet, marble slab or other heatresistant flat surface. Quickly spread
chocolate in very thin layer with metal spatula. Refrigerate about 10
minutes or until firm, but still pliable. Using small straightedge metal
spatula or paring knife, held at 45 degree angle, puch spatula firmly along
baking sheet, under chocolate, so chocolate curls as it is pushed. (If
chocolate is too firm to curl, let stand a few minutes at room temperature.
Refrigerate again if it becomes too soft.) Using small skewer or toothpick,
transfer curls to waxed paper. Store in cool, dry place until ready to use.

Chocolate Glaze: Melt chocolate chips and butter in 1quart saucepan over
low heat, stirring frequently. Remove from heat. Stir in halfandhalf and
corn syrup. Makes about 1 One fourth cups

Sweetened Whipped Cream: Beat ingredients in bowl until soft peaks form.
Refrigerate. Makes about 2 cups.

Posted to BakeryShoppe Digest V1 #455 by Sandra Swinford
sandraswinford@utc.edu on Dec 16, 1997