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Title: Gateau De Chocolate a la Annette
Categories: Cake Dessert Holiday
Yield: 30 Servings
| CHOCOLATE GANACHE | ||
| 1 1/2 | c | Heavy cream |
| 1/4 | c | Light corn syrup |
| 3/4 | lb | Semisweet chocolate chips; (2 cups) |
| 1 | ts | Vanilla; or almond extract |
| 3 | Entenmann's All Butter Loaf | |
| 90 | Raspberries | |
| 2 | tb | Whipped cream |
MAKE GANACHE FILLING: In medium, heavy saucepan, bring cream and syrup to a simmer. Remove from heat. Stir in chips and vanilla, let stand 2 minutes. Whip until smooth. Cover and chill 1-1/2 hours or until spreading consistency (stir occasionally). Beat until fluffy. Easily frosts tops 9" double-layer cake.
ASSEMBLY: Using the Entenmann's All Butter Loaf or a home-made pound cake, slice the cake horizontally into four layers. Assemble with ganache between each layer; do not frost top of cake. Refrigerate until ready to serve.
PRESENTATION: Slice each cake into 10 slices. Garnish with 2 Tablespoons whipping cream and three fresh raspberries. You can add a mint leaf or two if you like for color contrast.
Substitution: You can also garnish the cake with a few cherries from a can of cherry pie filling if no raspberries are available, or a fresh strawberry, sliced up to the leaf in five slices and fanned on top of the slice of cake.
Recipe by: Sue Chapman
Posted to MM-Recipes Digest by SuenDoug previous next