Truffier Au Chocolat a la Cafe De Paris
Yield
16 servingsPrep
30 minCook
30 minReady
12 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cake mix, chocolate
9 inches |
|
| 2 | pounds |
semi-sweet chocolate
null, null |
|
| 8 | ounces |
fondant icing
white |
* |
| 2 | cups |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cake mix, chocolate
9 inches |
|
| 907.2 | g |
semi-sweet chocolate
null, null |
|
| 231.2 | ml/g |
fondant icing
white |
* |
| 473 | ml |
heavy whipping cream
|
|
Directions
Make cake according to package 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 ½ 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 cream 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.
