simmering water. Stir until the chocolate has melted and is smooth. 11. Line a baking sheet with parchment or waxed paper. Pour the chocolate onto the baking sheet and spread evenly. Let cool, then chill until it sets. Break the chocolate into pieces, like brittle. Mound the pieces on top of the cake, sticking them in at various angles. Sprinkle with confectioners sugar. Slice and serve. Yield: Makes one 9-inch layer cake, 10 servings NOTES : From Emerils Creole Christmas Recipe by: Good Morning America