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Chocolate Truffle Cake



2 c heavy cream

2 lbs. high quality bittersweet chocolate, small pieces

1/4 bourbon or other liquor

Optional whipped cream for topping

Heat the cream in a double boiler until warm to the touch. Add chocolate and stir

constantly until smooth and melted. Refrigerate the ganache until it sets. Remove 3/4 of

the ganache to a strong mixer. With the paddle attachment, slowly beat the mixture while

adding the bourbon. As the mixture whips, it begins to soften. Stop often and scrape. As

the mixture softens, increase the speed to medium. The mixture will lighten, then begin to

thicken again. Stop at this point to avoid a grainy texture. Press the mixture into a film

lined 9" cake pan and remove any air at the corners. Refrigerate about an hour. Invert the

cake onto a serving dish, rewarm (don't get it hot, it will melt the cake) the remaining

ganache and drip it over the cake. Refrigerate again for service.

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