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Ingredients One per line	1 recipe of Chocolate Sour Cream Cake Cocoa Simple Syrup 1/2 c sugar 1/4 c cocoa powder Semisweet chocolate ganace 24 oz semisweet chocolate chips (4 c) 2 c heavy cream 1 T vanilla Chocolate creme brulee 7 oz (1 1/2 c) bittersweet chocolate, chopped 6 large egg yolks 1/2 c sugar 1 c heavy cream 1 c whole milk 1/2 T vanilla Milk Chocolate Chantilly 6.5 oz (1 1/4 c) milk chocolate, chopped 2 1/3 c heavy cream Chocolate almond praline 2 T vegetable oil 1/4 c whole milk 1/3 c butter 2 T light corn syrup 1/2 c sugar 2 T cocoa powder 1 c slivered almonds, lightly toasted
Directions One per line	Cocoa simple syrup Combine sugar with 1/2 c water in a small, heavy saucepan over medium-high heat and bring to boil, stirring constantly. Remove from heat and stir in cocoa until fully combined. Strain syrup through fine mesh sieve into clean bowl and allow to cool. It will keep up to 3 days in air tight container in fridge. Semisweet chocolate ganache Place chooclate chips in medium, heatproof mixing bowl. Bring cream to boil in small saucepan over medium-high heat. Pour hot cream over chocolate and let sit for 5 min. Using rubber spatula, stir slowly until mixture is fully combined. Transfer mixture to food processor or blender. Add vanilla and blend until smooth, should be thick and shiny. Ganache can be stored up to 5 days in advance and kept in an airtight container in the fridge, but may beed to be gently reheated before using. Chocolate creme brulee Preheat oven to 250. Melt chocolate in a heatproof mixing bowl, stirring occasionally. In a separate heatproof mixing bowl whisk together egg yolks and sugar until frothy. Bring cream, milk, and vanilla to a boil over medium high heat. Slowly pour warm cream over egg mixture and whisk until well blended. Strain through a fine mesh sieve into the warm melted chocolate and stir gently to combine. Pour mixture into 2 (8 inch) round cake pans and bake for 55-60 min. Creme brulee may crack and the venter of the baked creme brulee will still jiggle slightly when set. When set, remove reme brulee from oven and allow to cool to room temp. Tightly wrap creme brulee in the pan in plastic wrap and freeze until firm, 4-6 hours. This can be made up to 2 days in advance and stored in freezer. Milk Chocolate Chantilly Place chocolate in heatproof mixing bold. Bring cream to a boil. Pour cream over chocolate and stir to combine. Allow mixture to cool, then cover with plastic wrap and place in fridge overnight. This can be made up to 2 days in advance and stored in an airtight container in the fridge. During assembly process it will be whipped up in the mixer like whipped cream. Chocolate Almond Praline Generously coat a baking sheet with cooking spray or line with silpat and set aside. Bring milk, butter, corn syrup and sugar to a boil. Heat until mixture reaches 310, or over medium high heat for 7-8 minutes. Mixture should be thick and have started to lightly color. Remove pan from heat and set candy thermometer aside. Add cocoa powder and mix well. Stir in the toasted almonds. Using offset spatula and carefully spread hot mixture onto prepared baking sheet and set aside to cool. Chocolate almond praline is best when made within 24 hours of being used or it may become too sticky. Assembly: Remove creme brulee from freezer and unmold:Run hot knife around the insde of pan, then witha hair dryer on low gently heat the bottom of pan to release the crem brulee. In a mixing bowl with a whisk attachment whip the chantilly until stiff peaks form, 2-3 minutes. Don't over whip. If you underwhip, the chantilly will not hold up when you assemble the cake. Place unwrapped chocolate sour cream cake on cake board. Using a 8 inch cake pan with removable bottom, place 1 cake layer on the cake pan cut side up. Moisten the cake with 1/3 of the cocoa simple syrup. Spread 1/2 c ganache, and cover with frozen creme brulee, pressing down gently into the ganache. Top with second layer of cake and repeat with another 1/3 of simple syrup and 1/2 c ganache. Spread chantilly evenly over ganache. Top withf final layer of cake, moisten with syrup, cover with ganache. Tightly wrap pan and plastic and place in freezer overnight. Remove assmebled cake from freezer, remove plastic wrap and unmold cake from pan. Spread softened ganache around sides and top of cake. Press the chocolate almond praline evenly around sides and top to cover. Top with powdered sugar. Defrost decorated cake for 4-6 hours in fridge. Allow cake to come to room temp 1-2 hours before serving.
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