After placing the chocolate in the top of double boiler bring the water in pan below to a boil. Reduce the heat to low, and continue cooking until chocolate melts. Once the chocolate is melted remove the pan from the heat. It’s not enough to just turn the heat off, there’s a small amount of residual heat on the stove and you don’t want that to interfere with the melted chocolate.
Beat egg yolks until thick and lemon colored. It’s important to get the egg yolks and chocolate mixed together without scrambling the eggs. You do this by gradually adding about ¼ of the hot chocolate to the eggs, then add it all to the rest of the hot chocolate.
Now add the butter and the powdered sugar beating at medium speed of an electric mixer, until the butter is melted and the mixture is smooth. Cover the truffle mixture with a towel and let stand in a cool dry place for an hour.
Once they have set shape into balls or scoop with a small melon scooper, then roll in your choice of coatings.
Nirvana, bliss, decadence, sheer delight. Pick one, any one, they all apply. I can feel a toothache coming on already. This is a perfect ending to a sumptuous meal, or a treat, just because.
Melt chocolate in a microwave on HIGH for 30-second intervals ( about 1 ½ mins) or melt in double boiler over hot not boiling water. Stir until smooth. Cream butter and sugar at high speed of an electric mixer about 5 minutes. Mixture should be light and fluffy. The key here is not to have the sugar still grainy. Add the eggs one at a time until they are thoroughly blended. Add the melted chocolate, again just until blended.
Sift or mix with a wire whisk the flour, baking soda and salt. Gradually add to chocolate mixture alternately with the sour cream, beginning and ending with the flour mixture. Just a note here, don’t substitute fat-free or low-fat sour cream here, use the real thing. Beat at low speed. Take care not to over mix. Mix just until ingredients are well blended. Slowly add the hot water beating at low speed. Stir in vanilla.
Spoon batter evenly into 3 greased and floured 9’ round cake pans. Bake at 350° for 25-30 minutes or till tested done. Cool in pans on a wire rack for 10 minutes, then remove from pans and let cool completely.
Place on layer on a serving plate and spread with 1 cup of caramel filling, and sprinkle with 1/3 cups chopped nuts. Repeat with other layers and spread ganache over top and sides of cake. Don’t even think about the calorie count on this one. Some things are just worth it.
Melt butter in a saucepan over medium heat. Add the sugar and corn syrup, cook stirring constantly. This is so important, it only takes a fraction of a minute for this mixture to burn. Cook for about 6-8 minutes until it turns a rich caramel color. In a slow steady stream add the cream and cook, again stir it constantly so it doesn’t scorch, about 1-2 minutes. If it scorches you’ll have to throw it all out and start again. Remove the pan from the heat and let it cool. The caramel should chill for about 2 hours or until it’s thickened and of spreading consistency. You can make this ahead of time and keep it in the fridge until you’re ready to use it.
Melt chocolate in a microwave at 50% power for about 2-3 minutes or until chocolate begins to melt. You can also melt it in a double boiler over hot not boiling water.
Stir the chocolate until it is fully melted. There is residual heat so resist the temptation to put it back in the microwave or let it sit too long over the hot water. Add the butter and let stand for approx 20 minutes. Beat at medium speed of an electric mixer for 3-4 minutes. Look for soft mounds when you lift the mixture as an indicator of readiness.