---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Truffle Cake-Coyote Grill
  Categories: Cakes, Chocolate
       Yield: 1 servings
       2 c  Heavy cream
       2 lb Bittersweet chocolate; best
            Quality; broken in small
     1/4 c  Bourbon whiskey; or liquor
            Your choice
     1/2 c  Cream, whipped; optional
            For garnish
   Recipe by: Coyote Grill Boca Raton, FL. T.R. Robertson
   Heat the cream in a double boiler over simmering water
   until it is just warm to the touch. Add the chocolate and
   stir constantly until it is completely melted and smooth,
   12 to 15 minutes. Refrigerate this ganache in the pan until
   it sets, about 4 hours. Line a 9 round pan with plastic
   wrap. With a heavy spoon, remove 3/4 of the ganache to the
   bowl of a counter-model electric mixer or a large food
   processor fitted with the metal blade. Do not use a han
   mixer or a standard size foor processor - the motors are
   not strong enough to process the ganache). Refrigerate the
   remaining ganache. Add the bourbon to the ganache in the
   bowl and process on or mix at low speed to combine.
   Now comes the critical part: as you continue beating or
   processing, the mixture will get soft ( You may find that
   you will need to stop the food processor several times to
   break up and reposition the ganache until it begins to
   soften; as ganache softens, increase mixer speed to
   medium). After it softens, the mixture will lighten in
   color, then start to thicken or tighten up again. Stop
   processing or mixing at this point, or the mixture will
   become grainy. Transfer the mixture to the lined cake
   pan,spreading evenly with a knife. Place a piece of plastic
   wrap over the ganache and press down on it to eliminate any
   air pockets. Remove the plastic used to cover the top and
   refrigerate for 1 hour. To complete the cake, and before
   serving, unmold by inverting the cake pan onto the seving
   dish.  Take the reserved ganache from the the refrigerator
   and place in a heavy saucepan over very low heat. Stirring
   constantly cook until it is melted and warm, and, not hot
   or it will melt the cake. Pour the melted ganache over the
   cake, spreading so that it flows down the sides.
   Refrigerate again for at least an hour. Remove any ganache
   on the serving dish. Use a pastry tube to pipe whipped
   cream rosettes around the edge of the plate.