posted by Chefshell 03-20-99 1:34 PM
Chococide
4 oz. semisweet chocolate
2 fluid oz. heavy cream
1 fluid oz. Grand Marnier
1 fliud oz. brandy
4 oz. bittersweet chocolate
4 oz. unsalted butter, at room temperature
4 oz. granulated sugar
3 large eggs
1 tbsp. vanilla extract, or 1 vanilla bean, scraped
7 oz. almonds, sliced, processed to a powder.
Preheat oven oto 375 degrees. For the truffle center: Chop the semisweet fine and place in a bowl with room to stir.
Bring the cream to a boil and make sure to not boil more than 10 seconds. Pout the hot cream over the chocolate and
stir until smooth.
Add the brandy and Grand Marnier, and cool in refrigerator until it has the consistenccy of firm paste.
Spoon out 1 oz. balls and place in the freezer.
Make cake:
Lightly spray or butter a 3 inch x 1 1/4 inch muffin cups with non-stick spray or butter.
Melt the bittersweet chocolate over low heat. Place the butter and sugar in food processor. Mix for 30 seconds, stop,scrape sides down with a spatula and mix aoubt 30 seconds more, or until very smooth.
While machine is running, add eggs and vanilla extract. Shut off and scrape side down again. Add powdered almonds
and melted chocolate and mix until smooth and uniform in color.
Scoop 4 oz. of batter into each muffin cup and place in oven for 10 minutes. After 10 minutes, open oven and place 1
frozen truffle into center of each cake. Place back in oven for 10 minutes more. Unmold while still warm and serve
immediately.