---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Ambrosia
 Categories: Cheesecakes, Chocolate
      Yield: 1 servings
 
           Chocolate cake:
      2 c  Hot water
      4 oz Cocoa powder
     11 oz Mayonnaise
     14 oz Sugar
      1 tb Baking soda
      1 ts Salt
     14 oz Cake flour
           Coconut ganache:
      1 qt Heavy cream
    1/3 c  Coconut rum; (1/3 to 1/4)
      2 lb Semisweet chocolate chopped
           Mandarin orange sections
           Grated coconut
           Shaved chocolate
 
    For the Cake: Place hot water an cocoa powder in the bowl
  of a mixer with a paddle. Mix until blended. Add
  mayonnaise. Blend until creamy. Add sugar, baking soda, mix
  well. Add the flour in three batches, mix only until
  blended. Pour into a pan that has been sprayed with cooking
  spray, bake at 350 degrees for 3040 minutes.   Yield: 1
  9-inch layer cake    For the Ganache: Bring cream to a
  boil. Remove from the flame. Whisk in coconut rum, and
  chopped chocolate. Stir until all the chocolate has melted
  and set aside to cool.
     To Assemble: Once the cake has cooled, take a slicing
  knife and even out the top of the cake. From this one layer
  we will make four. Spread a thin layer of ganache on the
  bottom layer, top with a layer of mandarin oranges that
  have been drained from the juice and patted as dry as
  possible, a layer of freshly grated coconut and then
  another thin layer of ganache top. Repeat the process with
  the remaining 3 layers. Coat the top of the cake with a
  thin layer of ganache and garnish with mandarins and shaved
  chocolate.
     CHEF DU JOUR  CHEF CYNTHIA LONG
 
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