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Coyote Grill Chocolate Truffle Cake
2 cup Heavy Cream
2 lb Bittersweet chocolate; best Quality; broken in small
1/4 cup Bourbon whiskey; or liquor - Your choice
1/2 cup Cream, whipped; optional for garnish
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 hand mixer or a standard size food 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
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 serving 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
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.