Grooms Cake Chocolate Truffle
List of Ingredients
Chocolate Truffle Cake
1 lb. milk chocolate
1 prepared chocolate cake
5 oz. vegetable oil
Chocolate Ganache
2 1/2 cups heavy cream
Chocolate shavings, optional
In top of double boiler, melt milk chocolate and stir in oil. In
clean bowl, whip heavy cream to medium-soft peaks; fold into melted
chocolate. Use this mousse as filling, evenly distributed between
layers of chocolate cake (round, about 9-inch diameter, sliced into
1/8-inch-thick layers -- see note). Line cake ring or springform pan
with plastic wrap to prevent cake from sticking. Place layer of cake
on bottom of cake ring. Cover with layer of mousse. Continue this
process, ending with layer of chocolate cake on top. Place in
freezer. Once cake has set up (about 2-3 hours), remove from freezer.
Invert cake ring or release springform pan. Remove plastic wrap. Coat
cake with Chocolate Ganache (recipe below). While still moist, coat
sides of the cake all around with chocolate shavings, if desired.
Makes 8 servings.
NOTE: Use either a favorite chocolate cake recipe or a purchased
chocolate cake. Cake textures vary: If you are unable to slice your
cake into layers as thin as 1/8-inch, the slices may be as much as
1/4-inch thick.
Chocolate Ganache
2 1/2 cups heavy cream
2 1/4 cups dark chocolate
Pour cream into saucepan; scald. Add very finely chopped chocolate to
scalded cream. Stir until smooth.
-- From Chef Jean-Louis Lagalle
[email protected]
Recipe
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