---------- Recipe via Meal-Master (tm) v8.05
  
       Title: TRIPLE CHOCOLATE CAKE PART 1
  Categories: Cakes
       Yield: 1 Cake
  
 ------------------------FINE COOKING APRIL/MAY 1994------------------------
            Ganache Filling:
      16 oz Heavy cream (2 cups)
       8 oz Semisweet chocolate; chopped
            Fine
            Chocolate Genoise Cake:
       4 lg Eggs
     3/4 c  Sugar (5 ounces)
       1 c  All purpose flour (4 ounces)
     1/4 c  Cocoa powder (1 ounce)
     1/4 c  Butter, clarified (2 ounces)
            Syrup:
     1/2 c  Water
     1/2 c  Sugar (3-1/2 ounces)
       1 tb To 2 T rum or other liqueur
            Ganache Glaze:
       1 c  Heavy cream (8 ounces)
       2 tb Light corn syrup (optional)
       8 oz Bittersweet chocolate
            Chopped fine
  
   This cake combines three chocolate flavors--cocoa in the cake layers,
   semisweet chocolate in the whipped filling, and a less sweet bittersweet
   chocolate in the glaze. While the contrast gives the cake complexity, you
   can use the same chocolate for the filling and the glaze if you can't find
   both semisweet and bittersweet chocolate. All the elements can be made one
   or two days in advance. In fact, the assembled cake will keep well for a
   day in the refrigerator. GANACHE FILLING: In a small, heavy saucepan, bring
   the heavy cream to a boil, and then transfer it to a large bowl. Let the
   cream cool briefly (about 1 minute), and then pour the chopped chocolate on
   top and let it begin to melt. Slowly stir the chocolate and cream in a
   circular motion, working out from the center of the bowl. Keep stirring
   until all the chocolate is melted and the ganache is smooth and glossy.
   Cover the surface with plastic wrap and refrigerate until well chilled--at
   least two hours. CHOCOLATE GENOISE CAKE: Heat oven to 350 degrees. Grease
   and flour a 9-by 2-inch round cake pan in a large mixing bowl set over a
   pan of simmering water, whisk together the eggs and sugar until the sugar
   has dissolved abd the mixture feels warm to the touch. Remove the bowl from
   heat and, using either a hand mixer or the wire whip on a countertop mixer,
   whip the eggs at high speed until the mixture is thick and forms a ribbon
   trail when the beater is liftted. Sift together the flour and the cocoa
   powder. With a rubber spatula, gently fold the flour mixture into the
   whipped eggs and sugar, mixing only until the flour is incorporated. Fold
   in the lukewarm clarified butter. Immediately pour the batter into the
   greased and floured cake pan and bake on the middle rack of the oven for 30
   to 35 minutes.
  
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