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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 16 |
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Directions: 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.
| Ingredients:
1 9 inch chocolate layer cake8 oz white fondant
2 Pound(s) semi-sweet chocolate 2 c whipping cream |
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