B-52 Cake - cooking recipe

Ingredients

Grand Marnier Layer
10 1/2 ounces semisweet fine chocolate
1 1/3 ounces Grand Marnier
5 1/4 ounces heavy cream
Kahlua Layer
10 1/2 ounces milk chocolate
5 1/3 ounces unsalted butter
3 1/3 ounces Kahlua
1 egg yolk
Whiskey Layer
1/4 lb milk chocolate
1/2 lb white chocolate
2 tablespoons Bourbon
2 tablespoons unsalted butter
1 1/2 ounces heavy cream
mint creme anglaise (Mint Creme Anglaise)

Preparation

Line the bottom of an 8\" springform pan with parchment paper.
Then proceed as follows: Grand Marnier Layer.
In a double boiler, melt the chocolate with the Grand Marnier.
In a small pan, bring the cream[i]just[/i] to a boil.
Incorporate the hot cream into the melted chocolate slowly with a whisk.
Pour into pan and chill until set.
Kahlua Layer.
In a double boiler, melt the milk chocolate with the butter and Kahlua.
Cool to room temperature and then whisk in the egg yolk.
When cool, pour over first layer which has been set.
Chill until set.
Whiskey Layer.
In a double boiler, melt the chocolates and butter.
Whisk in the whiskey and cream (you will have to whisk briskly to incorporate the whiskey).
Cool to room temperature and then add to layers already set.
Freeze overnight until hardened, cover with plastic wrap.
Dress each plate with a\"pool\" of[recipe=43374]Mint Cream Anglaise 43374[/recipe, unmold and serve each slice on a dressed plate.