Categories: Cakes 
      Yield: 16 servings 
  
           Ganache 
      2 lb Milk chocolate, chopped 
      2 c  Cream 
  
  In a saucepan over medium heat, bring the cream to a boil and stir in the 
  chocolate.  Removed from heat, cover pan and let the chocolate melt. 
  Whisk to combine thoroughly, then let cook to room temperature. 
   
  Optional garnish: 
   
  Raspberry sauce;  Puree frozen raspberries, strain through a sieve. 
  Sweeten to taste with sugar.  Drizzled raspberry sauce, propped up with 
  chucks of swirled chocolate. 
   
  chocolate pieces. Melt milk chocolate and white chocolate. Spread milk 
  chocolate in cookie sheet lined with wax paper.  Scatter spoonfuls of 
  white chocolate around the dark, then create swirls with a toothpick. 
  Allow to cool, then break into pieces. 
   
  Note this cake picks up refrigerator odor easily, so wrap or cover it well. 
  Any leftover cake may be forzen, tightly wrapped, for up to a month.