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1
Truffle Cream:.
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2
Stir chocolate, cream and butter in heavy medium saucepan over low heat until chocolate and butter melt and mixture is smooth.
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3
Mix in Chambord.
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4
Let stand at room temperature until very thick and spreadable, stirring occasionally, about 2 hours.
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5
Cake:.
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6
Position rack in center of oven and preheat to 350F.
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7
Butter 9-inch heart-shaped pan with 1 1/4-inch high sides.
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8
Dust with flour; tap out excess.
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9
Sift first 4 ingredients into medium bowl.
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10
Using electric mixer at high speed, beat sugar and butter in large bowl until fluffy.
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11
Add yolks 1 at a time, beating just to combine after each addition.
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12
Using rubber spatula, mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
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13
Transfer batter to prepared pan.
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14
Bake cake until tester inserted into center comes out clean, about 35 minutes.
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15
Turn out cake onto rack and cool.
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16
Cut cake horizontally in half.
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17
Place bottom layer on plate.
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18
Spread truffle cream over.
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19
Arrange top layer over and press gently to adhere.
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20
Using spatula, smooth cream on sides of cake if necessary.
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21
Chill until set, at least 1 hour.
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22
Glaze:.
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23
Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth.
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24
Remove from heat.
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25
Add corn syrup and liqueur and whisk until smooth.
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26
Let glaze stand until slightly thickened, stirring occasionally, about 30 minutes.
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27
Place cake on rack set over baking sheet or large piece of foil.
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28
Pour glaze over cake, coating completely.
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29
Chill cake on rack until glaze is set, about 30 minutes.
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30
Transfer cake to platter.
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31
(Can be made 1 day ahead.
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32
Cover with cake dome and chill.
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33
Bring to room temperature before serving.)
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34
Garnish with raspberries.
