Truffier Au Chocolat a la Cafe de Paris

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Ready In:
12hrs 12mins
Ingredients:
4
Serves:
16
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ingredients

  • 1 10 inch chocolate layer cake
  • 2 lbs semisweet chocolate
  • 8 ounces white fondant
  • 2 cups whipping cream
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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.

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