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Add a photoServings: 12
Ingredients
- 1 x 9 inch chocolate layer cake
- 2 lb Semi-sweet chocolate
- 8 ounce White fondant
- 2 c. Whipping cream
Directions
- With a serrated knife or possibly thread, cut cake into two layers and place one layer in a 9 inch springform pan.
- In a double boiler, over warm water, heat chocolate and fondant. Or possibly, use a microwave oven to heat the ingredients, allowing 12 min for chocolate, 20 seconds for fondant - medium power. Heat 1/2 c. cream to lukewarm. If using a microwave, allow 30 seconds.
- Beat the remaining chilled cream till it forms soft peaks; set aside. In a large bowl, combine hot cram with fondant and melted chocolate. Stir till ingredients are proportionately blended and the temperature is reduced to lukewarm.
- Beat the soft chocolate mix and gradually incorporate the whipped cream.
- Spoon one-half of the creamy chocolate mix over cake. Top with second layer of cake. Complete by spreading the second half of the chocolate mix over top. Chill the cake for 8 to 12 hrs.
- Serve chilled with whipped cream and chocolate curls.
- Serves 16.
- Louis in Quebec City.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 12 servings | |
| Calories 538 | |
| Calories from Fat 430 | 80% |
| Total Fat 50.75g | 63% |
| Saturated Fat 31.37g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 42mg | 2% |
| Potassium 693mg | 20% |
| Total Carbs 36.21g | 10% |
| Dietary Fiber 13.0g | 43% |
| Sugars 12.37g | 8% |
| Protein 11.21g | 18% |
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