| 1 | For truffle cream: stir chocolate cream and butter in heavy medium saucepan over low heat until chocolate and butter meld and mixture is smooth. |
| 2 | Mix in chambord. |
| 3 | Let stand at room temperature till very thick and spreadable, stirring occasionally, about 2 hours. |
| 4 | For cake: position rack in center of oven and preheat to 350 °F. |
| 5 | Butter 9-inch heart-shaped pan with 1-?inch-high sides. |
| 6 | Dust with flour; tap out excess. |
| 7 | Sift first 4 ingredients into medium bowl. |
| 8 | Using electric mixer at high speed, beat sugar and butter in large bowl till fluffy. |
| 9 | Add yolks 1 at a time, beating just to combine after each addition. |
| 10 | Using rubber spatula, mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. |
| 11 | Transfer batter to prepared pan. |
| 12 | Bake cake till tester inserted into center comes out clean, about 35 mins. |
| 13 | Turn out cake onto rack and cool. |
| 14 | Cut cake horizontally in half. |
| 15 | Place botttom layer of cake on plate. |
| 16 | Spread truffle cream over. |
| 17 | Arrange top layer over and press gently to adhere. |
| 18 | Using spatula, smooth cream on sides of cake if necessary. |
| 19 | Chill until set, at least 1 hour. |
| 20 | For glaze: stir chocolate and butter in heavy med. saucepan over lo heat till melted & smooth remove from heat. |
| 21 | Add corn syrup and liqueur & whisk till smooth. |
| 22 | Let glaze stand till slightly thickened, stirring occasionally, about 30 minutes. |
| 23 | Place cake on rack set over baking sheet or large piece of foil. |
| 24 | Pour glaze over cake, coating completely. |
| 25 | Chill cake on rack till glaze is set, about 30 mins. |
| 26 | Transfer cake to platter. |
| 27 | (can be made 1 day ahead. |
| 28 | Cover with cake dome & chill. |
| 29 | Bring to room temp before serving). |
| 30 | Reformatted by: cygnus, hcpm52 |
