Ingredients
- 300 size pkg
- 18 cm
- 3 eggs
- 3 l
- 700 ml milk
- 425 ml whipping cream
- 230 gr semisweet chocolate coarsely (chopped)
- 180 ml cream (light)
- 120 ml raspberry liqueur
- 100 gr granulated sugar
- 75 ml raspberry liqueur
- 60 ml raspberry liqueur
- 50 gr icing sugar
- 32 gr all purpose flour
- 7 gr 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 half cup Raspberry Sauce over bottom and sides of serving bowl. Place 1 cake layer on bottom; drizzle with 2 tablespoon of the liqueur. Pour one-third of Custard over cake. Drizzle with one-third remaining Raspberry Sauce. Reserve 3 tablespoon 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.
