Ingredients
- 300 size pkg
- 18 cm
- 3 eggs
- 3 l
- 3 c milk
- 1 3/4 c whipping cream
- 8 oz semisweet chocolate coarsely (chopped)
- 3/4 c cream (light)
- 1/2 c raspberry liqueur
- 1/2 c granulated sugar
- 5 tb raspberry liqueur
- 1/4 c raspberry liqueur
- 1/4 c icing sugar
- 1/4 c all purpose flour
- 1 1/2 ts vanilla
- 2 packages unswee raspberries (frozen thawed)
surface and let cool to room temperature. ( Custard can be refrigerated for up to 8 hours.) CHOCOLATE TRUFFLE SAUCE: In top of double boiler over simmering water, melt chocolate, cream and liqueur, stirring. Let cool to room temperature. ASSEMBLY: Cut cake into 3 layers. Drizzle 1/2 cup Raspberry Sauce over bottom and sides of serving bowl. Place 1 cake layer on bottom; drizzle with 2 tbsp of the liqueur. Pour one-third of Custard over cake. Drizzle with one-third remaining Raspberry Sauce. Reserve 3 tbsp Chocolate Truffle Sauce for garnish; drizzle with one-third remaining Chocolate Truffle Sauce. Repeat with two more layers of cake, liqueur, custard and sauces. Refrigerate for at least 8 hours or up to 1 day. Whip cream; add remaining liqueur. Spread over top. Warm reserved Chocolate Truffle Sauce slightly; drizzle with fork over whipped cream.
