i love it. i think i'm sticking to this recipe for now. use the best quality chocolate--it's really worth it. i recommend Trader Joe's Belgian Pound Plus dark chocolate but i've heard scharffen berger, valrhona, callebaut, are good. ghirardelli, baker's
...just read the label for the "minimum cocoa solids" content. mmm-mmm.
truffle icing
15 ozs. couverture chocolate (70% cocoa solids, "dark chocolate")--learned from chef schatzli
2 cups light cream
6 egg yolks
1/3 cup white (granulated) superfine sugar (caster)
in a sauce pan melt the chocolate and cream over low heat, stirring occasionally until very smooth.
over simmering water in a double boiler, beat egg yolks and sugar until light and lemony.
remove from heat. slowly pour in melted chocolate and beat (i used my hand mixer for this) for about 5 minutes until cooled. refrigerate 30 minutes.
pour half of the mixture between cake layers (that have been baked, cooled, then set in springform pan deep enough to fit the cake and icing.)
put in second layer, pour the rest of the mixture but leave about 1/3 cup for spreading on the sides. let sit in refrigerator 5 hours to set the truffle icing...
and now the winners!!!
before i announce, let me just say that my #2 son so enjoyed drawing the winning names from the magic cookie monster "tambiolo" and i so loved seeing his face light up, that we promise to do this again in the very near future.
the magic "tambiolo"
the donna hay baking book goes to....
congratulations JMom!
and the ken keyes, jr. road map goes to...
[she said she has never won a raffle before, well well well! looks like you just did] annabanana!
please email me your snailymaily addresses so i can send them pronto.
....thank you friends
