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---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Truffle Cake-Coyote Grill
Categories: Cakes, Chocolate
Yield: 1 servings
2 c Heavy cream
2 lb Bittersweet chocolate; best
Quality; broken in small
1/4 c Bourbon whiskey; or liquor
Your choice
1/2 c Cream, whipped; optional
For garnish
Recipe by: Coyote Grill Boca Raton, FL. T.R. Robertson
Heat the cream in a double boiler over simmering water
until it is just warm to the touch. Add the chocolate and
stir constantly until it is completely melted and smooth,
12 to 15 minutes. Refrigerate this ganache in the pan until
it sets, about 4 hours. Line a 9" round pan with plastic
wrap. With a heavy spoon, remove 3/4 of the ganache to the
bowl of a counter-model electric mixer or a large food
processor fitted with the metal blade. Do not use a han
mixer or a standard size foor processor - the motors are
not strong enough to process the ganache). Refrigerate the
remaining ganache. Add the bourbon to the ganache in the
bowl and process on or mix at low speed to combine.
Now comes the critical part: as you continue beating or
processing, the mixture will get soft ( You may find that
you will need to stop the food processor several times to
break up and reposition the ganache until it begins to
soften; as ganache softens, increase mixer speed to
medium). After it softens, the mixture will lighten in
color, then start to thicken or tighten up again. Stop
processing or mixing at this point, or the mixture will
become grainy. Transfer the mixture to the lined cake
pan,spreading evenly with a knife. Place a piece of plastic
wrap over the ganache and press down on it to eliminate any
air pockets. Remove the plastic used to cover the top and
refrigerate for 1 hour. To complete the cake, and before
serving, unmold by inverting the cake pan onto the seving
dish. Take the reserved ganache from the the refrigerator
and place in a heavy saucepan over very low heat. Stirring
constantly cook until it is melted and warm, and, not hot
or it will melt the cake. Pour the melted ganache over the
cake, spreading so that it flows down the sides.
Refrigerate again for at least an hour. Remove any ganache
on the serving dish. Use a pastry tube to pipe whipped
cream rosettes around the edge of the plate.
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