Triffle Cake
- 8 ounces amaretti, crushed
- 1/4 - 1/2 cup Grand Marnier or 1/4-1/2 cup kirsch
- 16 ounces dark chocolate, chopped
- 1/2 cup unsalted butter, softened
- 2 egg yolks or 2 equivalent amount egg substitute
- 2 1/2 cups whipping cream
- confectioners sugar
- Soak the cookie crumbs in the Grand Marnier in a bowl. Heat the chocolate in a double boiler over hot water until melted, stirring occasionally. Remove from heat. Add the butter, stirring until smooth.
- Whisk the egg yolks in a bowl until blended. Stir in a small amount of the chocolate mixture into the egg yolks. Stir the egg yolks into the chocolate mixture. Let stand until cool.
- Beat the whipping cream in a mixing bowl until soft peaks form. Fold into the chocolate mixture. Layer the chocolate mixture and cookie mixture alternately in a greased 8-inch springform pan until all of the ingredients are used. Chill, covered, for several hours. Dust with confectioners' sugar before serving.
amaretti, grand marnier, chocolate, unsalted butter, egg yolks, whipping cream, confectioners sugar
Taken from www.food.com/recipe/triffle-cake-439282 (may not work)