-Dorothy Cross TMPJ72B 1/2 t Salt
-INGREDIENTS: 3/4 c Sugar
-Truffle Cream: 1/2 c (1 stick) unsalted butter;
8 oz Bittersweet (not -room temperature
-unsweetened) or semisweet 4 Large egg yolks
-chocolate, chopped 1 c Buttermilk
1/3 c Whipping cream -Glaze:
2 T Unsalted butter; 6 oz Bittersweet (not unsweetened
-room temperature -or semisweet chocolate; cho
1/4 c Chambord or other berry liqu 1/4 c Unsalted butter; cut into
-(such as creme de cassis) -small pieces
-Cake: 1/4 c Light corn syrup
1 3/4 c All-purpose flour 1/4 c Chambord or other berry liqu
2 t Baking powder -Fresh raspberries or strawb
1/2 t Baking soda
Directions are in part 2 of this Recipe set.
Reformatted by: CYGNUS, HCPM52C
Yields
8 servings