Preparation:
Put chocolate in a bowl. Bring cream to a boil and pour over chocolate,
stirring until smooth. Refrigerate filling overnight.
Preheat the over to 350°F. Set a mixing bowl in the bottom of a double
boiler set over hot water and whisk eggs and sugar until warm. With whipping
attachment, whip at high speed for 5 minutes, or until thick and fluffy.
Sift flour, cornstarch and cocoa together and fold into egg mixture. Fold in
butter slowly. Divide butter between 2 greased 10-inch cake pans and bake
for 25 to 30 minutes, or until a toothpick inserted in the center comes out
clean. Remove layers from the pans and cool on a rack. Refrigerate layers for 1 hour.
With the whipping attachment of the mixer, whip 2/3 of chocolate filling
until double in volume. Spread between and over cake layers and refrigerator for 1 hour.
Melt remaining filling in the top of a double boiler set over hot water
until liquid and warm. Pour over iced cake to glaze it and refrigerate for 20
minutes. |
