I have one that I made up myself - sorry there are no actual measurements. I served this at our wedding dinner (not reception; both were small, though so I didn't have to make very many; one "cake" per couple). This dessert is rather rich and not for the faint of heart.
Chocolate Truffle Cake
Line bottom of small springform pan with a piece of parchment paper or waxed paper cut to fit. Crunch up some chocolate cookies into crumbs (oreos or whatever); mix with melted butter and press into springform pan (I used a heart shaped one about 4" across) to form a crust
Heat a small amount of cream until it bubbles; pour it over an equal amount by volume of dark chocolate, chopped (chocolate chips work fine but you might want to chop them a little so they all melt)
When chocolate is melted, whisk until smooth and pour into pan until it fills 1/3 to 1/2 the remaining space; set aside to cool and harden
When ganache is cool and firm, heat another batch of cream (roughly same proportions) and add to same amount of dark chocolate. After chocolate melts, whisk gently then set the bowl over some ice water. Keep whisking gently until the mixture cools and thickens just a BIT. Beat with hand mixer until the mixter is light and fluffy but not too stiff to spread. Spread mixture in pan on top of denser chocolate; make sure not to leave air pockets on sides. Set in cool dry place (not in the refrigerator or it'll get condensation on top)
While cake is cooling, puree some raspberries in the blender and strain out seeds. Add a little (but only a little) sugar or splenda if they're too sour. Mix in a little red wine and reduce this mixture gently on the stove.
When cake is completely firm, run a thin blade around the edge to loosen ganache from pan. Take apart springform pan and slide a blade under the parchment to remove cake from pan bottom. Peel off parchment and plate cake. Sift on a little powdered sugar, serve with lightly sweetened whipped cream, berry wine sauce, and two forks.
Topic: Dinner Ideas (Read 3545 times)