Truffle Cake

Instructions

1. Cut the chocolate into small pieces. In a saucepan, let the cream come to a boil. Pour cream over chopped chocolate. Let stand for 1-2 minutes. Mix with a whisk, until the 2 are thoroughly combined, forming a smooth ganache. Let cool at room temperature, then refrigerate until cold (possibly overnight). (Next Day) In a bowl of an electric mixer, whip to stiff peaks. Once whipped, transfer to fridge until ready to use. Take care not to overwhip, or the cream will separate. 

2. Turn the oven to 375°F. Line 2 jelly-roll pans (12"x18") with foil and spray with nonstick spray (or use parchment). Set aside.Sieve together cake flour and cornstarch. Set aside. With a mixer, whip the egg yolks and sugar until doubled in size and pale in color, about 10 minutes. In a small cup mix 2 Tbsp cocoa and 3 Tbsp hot water. With the mixer still running, add the cocoa mixture into the egg yolk mixture and whip for another 20 seconds to combine. Transfer egg yolk mixture into a different bowl. In a thoroughly cleaned mixer bowl, whip 5 egg whites with 1/2 tsp cream of tartar until soft peaks, about 15 minutes. In 3 additions, add the flour mixture into the egg yolk mixture, folding the flour in, being careful not to deflate the batter. Next, add the whipped egg whites in 3 additions, also being careful not to deflate the batter. Divide the batter between two 12"x18" inch baking pans and bake for 8-9 minutes each, at 375F degrees, one after the other. Remove the cake and let cool. Repeat with the second cake layer.Separate the cakes from the foil and cut into 4 equal pieces.

3. In a small saucepan mix together 6 tbsp water and 6 tbsp sugar. Let come to a boil, then let cool. Add 2 tbsp liqueur and mix.

4. Melt the chocolate in the microwave or over a water bath. Transfer to a sandwich ziplock bag, or a pastry bag fitted with a 2 mm opening round tip. Pipe desired decoration (word, symbol) on parchment paper. Set aside and allow to harden.