Truffier Au Chocolat a la Cafe De Paris

Recipe 9-inch chocolate layer cake 8 oz White fondant (icing) 2 lb Semi-sweet chocolate 2 c Whipping cream - Cut cake into two layers and place one layer in a 9 inch springform pan. - In a double boiler, melt chocolate and fondant. - Heat 1/2 cup cream to lukewarm. Beat the remaining chilled cream; set aside. - Combine warm cream with fondant and melted chocolate. - Stir until ingredients are evenly blended. - Beat the soft chocolate mixture and gradually fold in the whipped cream. - Spoon one-half of the creamy chocolate mixture over cake. - Top with second layer of cake. - Refrigerate the cake for 8 to 12 hours.