B-52 Cake

• Grand Marnier Layer
• 10 1/2 ounces semisweet fine chocolate
• 1 1/3 ounces Grand Marnier
• 5 1/4 ounces heavy cream
• Kahlua Layer
• 10 1/2 ounces milk chocolate
• 5 1/3 ounces unsalted butter
• 3 1/3 ounces Kahlua
• 1 egg yolk
• Whiskey Layer
• 1/4 lb milk chocolate
• 1/2 lb white chocolate
• 2 tablespoons Bourbon
• 2 tablespoons unsalted butter
• 1 1/2 ounces heavy cream
• mint creme anglaise (Mint Creme Anglaise)

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 creamijust/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" ofrecipe=43374Mint Cream Anglaise 43374/recipe, unmold and serve each slice on a dressed plate.

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Taken from www.food.com/recipe/b-52-cake-46032 (may not work)