Try this Truffier Au Chocolat a la Cafe De Paris recipe, or contribute your own.
Suggest a better descriptionWith 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. Serves 16. From The Gazette, 90/12/12. The recipe is from Chef Steven McKeown at the Cafe de Paris, 66 St. Louis in Quebec City.
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 350 | ||
Calories from Fat: 178 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 10.3mg | 3 % | |
Sodium 10.6mg | 0 % | |
Potassium 213.1mg | 6 % | |
Total Carbohydrate 49.2g | 14 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 45.8g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 350
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