| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Quebec | Desserts | 16 | Servings |
INGREDIENTS
| 1 | 9 inch chocolate layer cake | |
| 2 | lb | Semi-sweet chocolate |
| 8 | oz | White fondant |
| 2 | c | Whipping cream |
INSTRUCTIONS
With a serrated knife or thread, cut cake into two layers and place one layer in a 9 inch springform pan. In a double boiler, over hot water, melt chocolate and fondant. Or, use a microwave oven to melt the ingredients, allowing 12 minutes for chocolate, 20 seconds for fondant - medium power. Heat 1/2 cup cream to lukewarm. If using a microwave, allow 30 seconds. Beat the remaining chilled cream until it forms soft peaks; set aside. In a large bowl, combine warm cram with fondant and melted chocolate. Stir until ingredients are evenly blended and the temperature is reduced to lukewarm. Beat the soft chocolate mixture and gradually incorporate the whipped cream. Spoon one-half of the creamy chocolate mixture over cake. Top with second layer of cake. Complete by spreading the second half of the chocolate mixture over top. Refrigerate the cake for 8 to 12 hours. Serve chilled with whipped cream and chocolate curls. Serves 16. From The Gazette, 90/12/12. The recipe is from Chef Steven McKeown at the Cafe de Paris, 66 St. Louis in Quebec City. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 323
Calories From Fat: 184
Total Fat: 22.5g
Cholesterol: 20.5mg
Sodium: 11.9mg
Potassium: 11.2mg
Carbohydrates: 36.4g
Fiber: 3.3g
Sugar: <1g
Protein: 2.7g