INGREDIENTS

INSTRUCTIONS

ROCHER CHOC LAYER
CHOC SPONGE CAKE
MARQUISE MOUSSE
SYRUP
CHOCOLATE GLAZE
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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