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Receta Truffier Au Chocolat A La Cafe De Paris
by Global Cookbook

Truffier Au Chocolat A La Cafe De Paris
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Ingredientes

  • 1 x 9 inch chocolate layer cake
  • 2 lb Semi-sweet chocolate
  • 8 ounce White fondant
  • 2 c. Whipping cream

Direcciones

  1. With a serrated knife or possibly thread, cut cake into two layers and place one layer in a 9 inch springform pan.
  2. 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.
  3. 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.
  4. Beat the soft chocolate mix and gradually incorporate the whipped cream.
  5. 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.
  6. Serve chilled with whipped cream and chocolate curls.
  7. Serves 16.
  8. Louis in Quebec City.