Make chocolate base with your choice of cake recipe. Bake two chocolate layers ahead of time and place them in freezer to cool. Ingredients for Chocolate Butter Crisp Frosting: 24 oz. dark chocolate
2 cups heavy cream
4 Tbs. butter
1 Tbs. vanilla extract
Preparation: Grind chocolate until fine in food processor. Heat cream in saucepan almost to a boil. Remove from heat and pour into food processor with chocolate, stirring constantly. Add butter and vanilla extract. Pour chocolate mixture into bowl and place in ice bath. Mix with hand mixer until chocolate is thick (about 15 to 20 minutes). Whip at high speed until chocolate is light and fluffy. Remove cake layers from freezer; generously frost first layer; add second layer and frost. Ingredients for Chocolate Crunch Topping: 3 sticks butter
4-1/2 Tbs. water
1-1/2 cups sugar
2 Tbs. each: white chocolate, milk chocolate, dark chocolate Preparation: Place butter, water and sugar in an aluminum or stainless-steel -- not copper-bottomed -- saucepan. Place a candy thermometer in the pan and stir mix at medium-high heat until thermometer reads 300 degrees (approximately 17 minutes). Pour mixture onto a well-oiled 11" by 13" cookie sheet, covering surface evenly with the mix. Let cool to room temperature. Melt chocolate (white, dark and milk) separately in pot and drizzle each separately onto the butter crunch. Place in the refrigerator for a few minutes to harden. Remove from the refrigerator and whack pan on counter. Remove broken pieces with a spatula. Using smaller pieces for the side and larger pieces for the top, bury the pieces in the finished cake. Chef's Notes: - The truffle filling will adhere better if the cake is frozen. This is a generous amount of filling, so you'll have plenty to put between the layers and on the top and sides of the cake.
- If you use a rubber spatula to spread the frosting, you'll need to rub a little oil on the spatula or spray it with nonstick spray; otherwise the frosting will stick to the rubber.
Books: 365 Ways to Cook Chicken
By Cheryl Sedaker
ISBN: 006018664X
HarperCollins Publishers (1996)
10 E. 53rd St.
New York, NY 10022
Phone: 212-207-7000
Web site: www.harpercollins.com Chocolate: From Simple Cookies to Extravagant Showstoppers
By Nick Malgieri
ISBN: 0060187115
HarperCollins Publishers (1996)
10 E. 53rd St.
New York, NY 10022
Phone: 212-207-7000
Web site: www.harpercollins.com We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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