INGREDIENTS

INSTRUCTIONS

Get the ring of a springform cake or a cake ring and trace the  pattern
onto some wax paper.  Melt the milk chocolate over a double boiler, add
the praline  (praline is hazlenuts ground with sugar) and the chopped
almonds.  Spread on the sheet of waxed paper and freeze.  Whip the
whites and sugar together as hard as they will go. Gently  incorperate
the yolks, and then incorperate the flour/cocoa mix.  Spread or pipe
batter onto sheets in shapes larger than the ring.  Bake at 375-390
till they are done (tell by looking at them and  feeling them).  Chop
the bitter chocolate and chocolate for the mousse. Boil the  creme and
pour it over the chocolate. Add the butter.  Whip the cream to almost
hard peak, and when the chocolate truffle has  cooled, add the whipped
cream and incorperate.  Boil the sugar and water, add the alcohol.  Cut
rocher chocolate to fit into cake circle.  Put the bottom layer of the
cake on a flat surface. Put the circle  over it and press down, so that
the edges are cut off and the center  is inside the circle with a good
seal. Brush syrup on bottom layer.  Put some mousse in and then put the
layer of rocher chocolate in.  Put another layer of mousse in. Brush
top layer with syrup, and put  it into the cake. Put cake in fridge for
a hour or so. Remove the  ring from the cake.  Boil the cream/glucose
and pour it over the chopped chocolate for the  glaze (glucose is sort
of like cooked sugar or very heavy corn syrup.  I reduce some corn
syrup and sugar till it's very thick but still  liquidy when cooled).
Add the butter to the glaze, mix, and pour over  cake. Spread with a
spatula to cover the entire cake.  Decorate with piped chocolate
truffle, white chocolate, or whatever  you like. Posted on
rec.food.recipes by ah787@freenet.carleton.ca  (Bill Stuart)  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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