Prep 3 hrs
Cook 8 hrs
All chocolate and alcohol. Only those of legal drinking age can eat this cake. (from Roxsand Scocos)Cook time is actually chill time.
Grand Marnier Layer
- 10 1⁄2 ounces semisweet fine chocolate
- 1 1⁄3 ounces Grand Marnier
- 5 1⁄4 ounces heavy cream
- 10 1⁄2 ounces milk chocolate
- 5 1⁄3 ounces unsalted butter
- 3 1⁄3 ounces Kahlua
- 1 egg yolk
- 1⁄4 lb milk chocolate
- 1⁄2 lb white chocolate
- 2 tablespoons Bourbon
- 2 tablespoons unsalted butter
- 1 1⁄2 ounces heavy cream
- mint creme anglaise (Mint Creme Anglaise)
- Line the bottom of an 8" springform pan with parchment paper.
- Then proceed as follows: Grand Marnier Layer.
- In a double boiler, melt the chocolate with the Grand Marnier.
- In a small pan, bring the cream[i]just[/i] to a boil.
- Incorporate the hot cream into the melted chocolate slowly with a whisk.
- Pour into pan and chill until set.
- Kahlua Layer.
- In a double boiler, melt the milk chocolate with the butter and Kahlua.
- Cool to room temperature and then whisk in the egg yolk.
- When cool, pour over first layer which has been set.
- Chill until set.
- Whiskey Layer.
- In a double boiler, melt the chocolates and butter.
- Whisk in the whiskey and cream (you will have to whisk briskly to incorporate the whiskey).
- Cool to room temperature and then add to layers already set.
- Freeze overnight until hardened, cover with plastic wrap.
- Dress each plate with a"pool" of[recipe=43374]Mint Cream Anglaise 43374[/recipe, unmold and serve each slice on a dressed plate.
Served this at a Valentine's Day dinner party. Everyone loved it! I will definitely make this again!
Ok I know I posted a review already, But I just saw my family after the party I served the cake at and they just went on and on. I also microwaved everything! nothing was done in a double boiler.So much easier!
If you like chocolate, you'll love this. We ran out of normal milk chocolate and used a toblerone, which added extra crunchie nougat bits to the middle layer, which was good. We also made the top layer from pure white chocolate, rather than the 2/3 & 1/3 mix suggested. Used Kahlua, Cointreau & Southern Comfort for the three layers. Visually, it would probably look better to have the white layer in the middle. The butter & cream made it less brittle & so easy to cut. I'm salivating just thinking about it (we ate it 2 days ago).