The Very Best of Emeril

serrated knife so that it is smooth and even on all sides.) Brush the tops

of three layers each with 1/4 cup of the Grand Marnier. Place the bottom

layer on a 9−inch round of cardboard and set it on the wire rack. Spread 1

/2 cups of the pudding evenly on top of the layer. Top with a second layer

of cake. Spread 1 1/2 cups of pudding evenly over it. Repeat the same

process with the third layer. Top with the fourth layer. Chill in the

refrigerator for 2 hours. For the Ganache: In a medium−sized nonstick

saucepan over medium heat, heat cream just under boiling point. Remove from

heat and add chopped chocolate. With a whisk, stir until chocolate is

completely melted and mixture is smooth. Combine the cream and chopped

chocolate in a medium−size nonstick saucepan over medium heat. Stir until

the chocolate is completely melted and the mixture is smooth. Pour ganache

over the top of chilled cake, allowing overflow to drip down the sides. Cool

slightly. Carefully remove the cake from the wire rack. Chill for at least 6

hours. For the Garnish: In a medium−sized saucepan, add 3−inches of water.

Boil water and reduce to a simmer. Place semisweet chips in stainless−steel

bowl and place bowl over simmering water. Stir chocolate until melted to

smooth consistency. Line a baking sheet with parchment and spread melted

chocolate evenly across sheet. Chill in refrigerator until set, about 1

hour. Break the chocolate into large, shard−like pieces. To garnish on cake,

place chocolate shards on top of the cake vertically at various angles.

Sprinkle with confectioner's sugar. This recipe yields 10 servings.

Chocolate Chocolate Pudding Cake With Chocolate Ganache

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The Very Best Of Emeril