By: Creative Cakes & Confections in Chinchilla, Pa. 585-0223
Ingredients:
24 oz. Heavy cream
4 oz. Heavy cream
½ oz. Gelatin
2 oz. Cold water
9 oz. Semi-sweet chocolate
2 ¾ oz. Egg yolk
¾ oz. Sugar
Preparation:
Whip 24 oz. heavy cream to underwhipped stage-set aside
Bloom ½ oz. Gelatin in the cold water
Heat 4 oz. Of heavy cream to a boil
Pour over chocolate & stir until chocolate is melted
Mix 2 ¾ egg yolk with ¾ oz. Sugar
Cook over medium heat stirring constantly until mixture reaches 150 degrees Fahrenheit
Add to the chocolate mixture & stir until combined
Heat gelatin until melted and add to chocolate mixture
Stir until combined
Fold chocolate mixture into heavy cream- set aside
Pour into pan with spongecake on the bottom and place in refrigerator until firm