| 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
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