Gateau de chocolate a la annette

30 Servings

Ingredients

Quantity Ingredient
1½ cup Heavy cream
¼ cup Light corn syrup
¾ pounds Semisweet chocolate chips; (2 cups)
1 teaspoon Vanilla; or almond extract
3 Entenmann's All Butter Loaf
90 Raspberries
2 tablespoons Whipped cream

Directions

CHOCOLATE GANACHE

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 1-½ 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 <SuenDoug@...> on Mar 25, 1998

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