| | Dorothy Cross TMPJ72B INGREDIENTS: Truffle Cream: |
| 8 | oz | Bittersweet (not unsweetened) or semisweet chocolate, chopped |
| 1/3 | c | Whipping cream |
| 2 | tb | Unsalted butter; room temperature |
| | Chambord or other berry liqu (such as creme de cassis) Cake: |
| 1 3/4 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 3/4 | c | Sugar |
| 1/2 | c | (1 stick) unsalted butter; room temperature |
| 4 | | Large egg yolks |
| | Buttermilk Glaze: |
| 6 | oz | Bittersweet (not unsweetened or semisweet chocolate; cho |
| 1/4 | c | Unsalted butter; cut into small pieces |
| 1/4 | c | Light corn syrup |
| 1/4 | c | Chambord or other berry liqu Fresh raspberries or strawb |
