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1
For crust, first butter inside of a 9-inch round or heart shaped cake pan and line with parchment paper.
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2
Using a food processor, crush the chocolate wafers.
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3
Add butter to processor and process until well blended.
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4
Press wafer mixture into bottom of pan.
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5
Melt jam in microwave and pour over the crust - spreading evenly.
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6
Refrigerate the crust.
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7
For the filling, use a double boiler to melt 12 oz.
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8
of chocolate with 1 cup cream and vanilla.
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9
Stir until all chocolate is melted and blended.
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10
Remove from heat and let cool.
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11
Using a large mixing bowl, whip cooled chocolate and cream mixture until soft peaks form.
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12
Pour chocolate filling into prepared pan and chill for at least 4 hours (or overnight).
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13
When ready to continue, dip bottom of cake pan in warm water, invert cake onto plate, then invert again onto a wire rack.
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14
Place something under your wire rack to catch any drips.
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15
For chocolate glaze layer, use a double boiler to melt 10 oz chocolate in 1/2 cup of cream.
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16
Stir until smooth and well blended.
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17
Cool and then pour over cake.
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18
Use a spatula to spread glaze evenly over top and sides.
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19
Refrigerate until top and sides are firm.
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20
For decorating, mix powdered sugar and water.
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21
Stir until smooth.
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22
Spoon decorating icing into ziploc.
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23
Snip corner of ziploc and gently squeeze bag to write message or decorate.
