B-52 Cake

Total Time: 11 hrs Preparation Time: 3 hrs Cook Time: 8 hrs

Ingredients

• Servings: 12
• 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 chocolate
• 2 tablespoons bourbon
• 2 tablespoons unsalted butter
• 1 1/2 ounces heavy cream
• mint creme anglaise (mint creme anglaise)

Recipe

• 1 line the bottom of an 8" springform pan with parchment paper.
• 2 then proceed as follows: grand marnier layer.
• 3 in a double boiler, melt the chocolate with the grand marnier.
• 4 in a small pan, bring the cream[i]just[/i] to a boil.
• 5 incorporate the hot cream into the melted chocolate slowly with a whisk.
• 6 pour into pan and chill until set.
• 7 kahlua layer.
• 8 in a double boiler, melt the milk chocolate with the butter and kahlua.
• 9 cool to room temperature and then whisk in the egg yolk.
• 10 when cool, pour over first layer which has been set.
• 11 chill until set.
• 12 whiskey layer.
• 13 in a double boiler, melt the chocolates and butter.
• 14 whisk in the whiskey and cream (you will have to whisk briskly to incorporate the whiskey).
• 15 cool to room temperature and then add to layers already set.
• 16 freeze overnight until hardened, cover with plastic wrap.
• 17 dress each plate with a"pool" of[recipe=43374]mint cream anglaise 43374[/recipe, unmold and serve each slice on a dressed plate.