February 19, 2010, Newsletter Issue #23: Truffier Au Chocolat a la Cafe De Paris
Tip of the Week
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.
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